Mexicanchocolateflanwithkahlua Recipes

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MEXICAN CHOCOLATE FLAN WITH KAHLUA



Mexican Chocolate Flan With Kahlua image

Make and share this Mexican Chocolate Flan With Kahlua recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup sugar
1/3 cup water
2 cups half-and-half (or 1 1/2 cups milk plus 1/2 cup heavy cream)
2 cups milk
7 ounces semisweet chocolate, very finely chopped
1 cinnamon stick
2/3 cup sugar
10 large eggs
1 1/2 tablespoons Kahlua or 1 1/2 tablespoons other coffee liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

Steps:

  • Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
  • To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
  • Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
  • Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
  • Set the custard cups in the roasting pan.
  • To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
  • Add the chocolate, cinnamon stick and sugar.
  • Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
  • Preheat the oven to 350 degrees farenheit.
  • In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
  • Slowly beat the hot milk mixture into this.
  • Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
  • Pour the mixture into the caramelized custard cups.
  • Place the roasting pan with the custard cups onto the center rack of the oven.
  • Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
  • Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
  • They will firm more when chilled, so do not overbake.
  • Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
  • To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
  • Serve immediately.
  • Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.

Nutrition Facts : Calories 405.8, Fat 22.7, SaturatedFat 12.6, Cholesterol 236.2, Sodium 118.9, Carbohydrate 44.9, Fiber 3.3, Sugar 34.9, Protein 11.9

COFFEE AND KAHLUA FLAN



Coffee and Kahlua Flan image

This coffee dessert was even enjoyed by people who don't like coffee. A perfect ending to your next Mexican dinner. From Williams Sonoma: Mexican

Provided by cookiedog

Categories     Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2/3 cup sugar
1 tablespoon corn syrup
1 (14 fluid ounce) can condensed milk
3/4 cup half-and-half
1 cup whole milk
2 inches piece true cinnamon bark
1 tablespoon Kahlua or 1 tablespoon other coffee-flavored liqueur
2 teaspoons instant coffee granules dissolved in 1 tsp. boiling water
5 large eggs
3/4 teaspoon vanilla extract

Steps:

  • In a small heavy saucepan over medium-high heat, combine the sugar, 1/4 cup water, and the corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8-10 individual molds and tilt to distribute it evenly over the bottom and a little up the sides. Set aside.
  • Preheat the oven to 325°F In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk, and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlua and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into the prepared mold(s). Place the mold(s) in a large roasting pan and put on the center rack of the oven. Pour boiling water to a depth of 1 inch into the baking pan. Bake, uncovered, until just set and a knife inserted near the center comes out clean, 1- 1 1/2 hours for the large flan, and 40-60 minutes for the individual molds. Remove the roasting pan from the oven, remove the flan(s), and transfer to a wire rack. LEt cool, cover with plastic wrap, and refrigerate for at least 6 hours or for up to 2 days.
  • To unmold, run a thin knife around the inside edge of the mold(s). Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the mold carefully, scraping out any of the remaining caramel to run over the flan and around the plate. If you have made a large flan, cut into thin wedges to serve.

Nutrition Facts : Calories 383.3, Fat 12.4, SaturatedFat 6.8, Cholesterol 165.9, Sodium 148.9, Carbohydrate 57.5, Sugar 55.6, Protein 10.8

CHOCOLATE-KAHLUA FLANS



Chocolate-Kahlua Flans image

Provided by Ana Garcia

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Cream Cheese     Kahlúa     Spring     Ramekin     Bon Appétit     Mexico     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 8

1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
3 ounces semisweet chocolate, chopped
2 tablespoons cream cheese (1 ounce), room temperature
2 tablespoons Kahlúa or other coffee liqueur
1/2 teaspoon ground cinnamon
Large pinch of salt
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
  • Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

MEXICAN CHOCOLATE FLAN



Mexican Chocolate Flan image

I had chocolate flan at a local Mexican restaurant, and it was to die for. I did an Internet search for a recipe, and came up with this one from www.jalapenocafe.com - haven't tried it yet, but it sure sounds good!

Provided by bunkie68

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup sugar
2 tablespoons water
1/2 lemon, juice of
1 cup milk
2 ounces semisweet chocolate
1 cinnamon stick
2 whole eggs
2 egg yolks
4 tablespoons sugar

Steps:

  • Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.
  • Cook over gentle heat until the sugar dissolves.
  • Swirl the pan from time to time, but do not stir.
  • Once the sugar is liquified, bring the syrup to a boil and cook until golden brown.
  • While preparing the syrup, heat 4 custard cups in a 350 degree oven.
  • When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly.
  • Leave to cool at room temperature.
  • Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve.
  • Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy.
  • Gradually whisk in the chocolate milk.
  • Remove cinnamon stick.
  • Carefully pour the chocolate custard into the custard cups and place them in a roasting pan.
  • Pour hand hot water in pan to a depth of one inch.
  • Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes.
  • Cool at room temperature and refrigerate for several hours or overnight before serving.
  • Loosen the custards carefully from the sides of the dishes and invert onto serving plates.
  • Shake to allow the custard to drop out.

Nutrition Facts : Calories 314, Fat 13.9, SaturatedFat 7.4, Cholesterol 196, Sodium 68, Carbohydrate 45.6, Fiber 2.4, Sugar 38, Protein 7.8

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