Mexican Chocolate Flan With Kahlua Recipe

Indulge in this irresistible Mexican Chocolate Kahlúa Flan, a sophisticated twist on a classic dessert! This recipe, inspired by Rick Bayless, combines the richness of Mexican chocolate with the smooth warmth of Kahlúa for an unforgettable culinary experience. Easy to follow instructions guide you to create perfectly set, creamy flan with a luscious caramel topping. Perfect for special occasions or a decadent weeknight treat!

Prep Time 20 mins

Cook Time 50 mins

Calories 405.8 kcal

Protein 23g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Mexican Chocolate Flan With Kahlua

1 cup granulated sugar
1/4 cup water
Half And Half
1 cup whole milk
Semisweet Chocolate
1 cinnamon stick
4 large eggs
Kahlua
Pure Vanilla Extract
Almond Extract

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mexican Chocolate Flan With Kahlua? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Mexican Chocolate Flan With Kahlua

Preheat oven to 350°F (175°C). Set out 10 small (6-ounce) custard cups and a large roasting pan.
**Make the Caramel:** In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally but do not stir, until the sugar dissolves and turns a deep amber color (about 8-10 minutes).
Carefully pour the caramel into the custard cups, tilting to coat the bottom and sides. Set aside.
**Make the Custard:** In a medium saucepan, combine 2 cups half-and-half, 1 cup whole milk, 4 ounces chopped Mexican chocolate, and 1 cinnamon stick. Heat over medium-low, stirring until chocolate is melted and smooth. Bring to a simmer, then remove from heat and let steep for 20 minutes.
Remove the cinnamon stick. In a large bowl, whisk together 4 large eggs, 1/4 cup Kahlúa, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
Gradually whisk the warm chocolate mixture into the egg mixture until well combined. Strain the custard through a fine-mesh sieve into a pitcher.
Carefully pour the custard into the caramelized custard cups. Place the cups in the roasting pan.
Pour enough hot water into the roasting pan to come halfway up the sides of the custard cups.
Loosely cover the roasting pan with aluminum foil.
Bake for 20-25 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove from oven and let cool completely in the water bath.
Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
**To unmold:** Run a thin knife around the edges of each flan. Invert onto serving plates. Serve immediately or chill further.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

139g

Fat

62g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas Mexican Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Mexican Dinner Party Holiday Event Chocolate Dietary Low Sodium Low In Something

Frequently Asked Questions

How long does it take to make Mexican Chocolate Flan With Kahlua?

Mexican Chocolate Flan With Kahlua takes about 70 minutes from start to finish — roughly 20 minutes to prepare and 50 minutes to cook.

How many calories are in Mexican Chocolate Flan With Kahlua?

Mexican Chocolate Flan With Kahlua has approximately 405.8 calories per serving, with about 23 g protein, 14 g carbohydrates and 34 g fat.

What ingredients do I need for Mexican Chocolate Flan With Kahlua?

The key ingredients for Mexican Chocolate Flan With Kahlua are Sugar, Water, Half And Half, Milk, Semisweet Chocolate, Cinnamon Stick. See the full list with measurements above.