Mar 10

Bittersweet Mexican Chocolate Flan

Chocolate Flan

Chocolate Flan

Are you in the mood for a rich, decadent, and delicious dessert? Does your mouth water at the thought of puddings or custards? If so, then you may like to try making a bittersweet Mexican chocolate flan. If you do not already know the deliciousness of enjoying a flan, you may wonder what it is. Flan is a dessert and it has been enjoyed around the world for centuries. It is a rich and creamy baked custard dish. It is one of the best desserts you can enjoy after eating a scrumptious Mexican meal or any other meal.

Recipe for Bittersweet Mexican Chocolate Flan

What You Need

  • ¾ cup sugar
  • 1 drop lemon juice
  • 1 cup grated bittersweet chocolate
  • ½ teaspoon ground cinnamon
  • 4 cups milk
  • 8 beaten eggs

How to Make It

Preheat your oven to 325 degrees Fahrenheit.

Using a small saucepan over a medium high heat add the sugar until the sugar begins to melt. Reduce the heat. Add a drop of lemon juice to the sugar to reduce hardening or crystallization. Do not stir the melting sugar and lemon juice while cooking for approximately 5 minutes. Rather swirl and lightly shake the pan to help distribute evenly while melting the sugar.

Pour the melted sugar into a flan mold or flan ring, a souffle dish, a tart pan or a pan with a removable bottom or even a standard pie pan depending on what you have to work with. You will need to ensure that the sides are approximately 2 inches deep to prevent spillovers. Swirl the pan in order to coat it well and then place it aside until needed.

Using a medium size saucepan over a low heat add the chocolate and stir while melting the chocolate. After melting chocolate, stir in cinnamon and then gradually add milk and then heat over a medium heat while stirring occasionally until the mixture is smooth and creamy. Cook for approximately 9 to 10 minutes. Set aside until needed.

Beat the eggs in a small bowl and then add to the chocolate mixture and mix thoroughly. Pour this mixture into the pan on top of the sugar caramel mixture.

Place pan into a roasting pan and then place roasting pan on an oven rack. Pour water to approximately 1 inch in depth in the roasting pan so that the water surrounds the flan pan. Bake for approximately 40 to 50 minutes. After baking, remove pan from roasting pan and water and allow it to cool on a wire rack.

Cover and chill in the refrigerator for 6 or more hours before serving. To remove the flan from the pan, use a sharp knife to score around the outside edge of the pan.

To remove the flan from the pan, place a plate on top of the flan pan and then turn both completely over. The flan should be on the plate with the caramel on top of it and running down the sides. Drizzle any leftover caramel topping over the flan and then serve.


Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL:

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