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Mexican Chocolate Flan with Kahlúa
(Flan de Chocolate con Kahlúa)


Classic Home Desserts
by Richard Sax, 1994, Chapters Publishing Ltd.

“Since chocolate is native to Central America and was used by the Aztecs for centuries, combining it with a dessert from the Spanish settlers makes sense.
In this smooth custard, caramel and chocolate mingle to give a sharp, double-
edged flavor. Mexican chocolate includes cinnamon and frequently almonds;
you can approximate its flavor with semisweet chocolate and cinnamon, as
directed below. This recipe is from Rick and Deann Bayless..."

Serves 10 or more

Caramel:
1 cup sugar
1/3 cup water

Custard:
2 cups half-and-half, or 1 1/2 cups milk
plus 1/2 cup heavy cream
2 cups milk
2 1/2  3-ounce tablets Mexican chocolate (see note)
or 7 ounces semisweet chocolate, very finely chopped
1 cinnamon stick
2/3 cup sugar
10 large eggs
1 1/2 tablespoons Kahlúa or other coffee liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

1. Set out 10 small custard cups, plus a roasting pan large enough to
hold the cups.
2. Caramel:  Combine the sugar and water in a small, heavy saucepan.
Bring to a boil over medium heat, washing down the sides of the pan
with a brush dipped in water, until the sugar completely dissolves.
Continue to cook, without stirring, until the syrup turns an even,
deep amber color, about 8 minutes; the timing can vary.
3. Working carefully, divide the caramel among the custard cups, tilting
the cups to coat the bottom and sides. Set the caramelized cups in
the roasting pan.
4. 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 simmer over medium heat, cover and set aside to
steep for 20 minutes. Meanwhile, preheat the oven to 350 degrees F
 with a rack in the center.
5. In a large bowl, beat together the eggs, Kahlúa, vanilla and almond
extracts. Slowly beat in the hot milk mixture. Strain through a
fine-mesh sieve into a pitcher or large measuring cup; discard the
cinnamon stick. Pour the mixture into the caramelized molds,
dividing evenly.
6. Place the roasting pan on the center rack of the oven. Pour in enough
hot tap water to reach halfway up the sides of the cups. 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; do not overbake.
7. Remove the custards from the water bath. Refrigerate until they are
well chilled, at least 2 hours. Cover with plastic wrap.
8. To unmold the custards, run the tip of a knife gently around the edge
of each custard cup. Place a serving plate over the mold and invert
the two, shaking gently until the flan slips out. Spoon any remaining
caramel onto the flan and serve immediately.

Note:  Mexican Ibarra chocolate is available at many specialty stores and
by mail order from Dean & Deluca, 560 Broadway, New York, NY 10012
212.226.6800. Write or call for information.
[Mexican Ibarra chocolate is now available from several online
sources as well.]