Mexican Chocolate Flan With Kahlua Recipes

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.

Steps:

• In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
• Arrange a rack in the middle of the oven and preheat to 325°F.
• In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
• In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
• Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
• Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
• Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
• Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
• To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
• Cut into wedges and serve immediately.