Aztec Chocolate Flans

(from Lucianolinda’s recipe box)

Because Mexican chocolate contains ground almonds and cinnamon, it’s grainier than most chocolate. If you’d like to take that hint of texture out of your flans, strain the warm chocolate mixture through cheesecloth.

Source: Better Homes and Gardens

Serves 4 people

Categories: Puddings- Custard-Mousse- Flan

Ingredients

  • 1 1/2 cups milk
  • 3 oz. coarsely chopped Mexican-style sweet chocolate (about 3/4 cup)
  • 2 inches stick cinnamon
  • 1/3 cup sugar
  • 3 eggs
  • 1/3 cup sugar
  • 1 recipe Mexican Chocolate Sauce
  • Sliced almonds:
  • 1 oz. (1/4 cup) grated Mexican-style sweet chocolate
  • 1/3 cup whipping cream
  • Orange slices and orange peel (optional)

Directions

  1. In a heavy medium saucepan combine milk, chocolate, and stick cinnamon. Cook over medium heat until mixture simmers. Remove stick cinnamon; discard. Remove saucepan from heat; set aside.

  2. Meanwhile, to caramelize sugar, in a heavy 8-inch skillet cook the first 1/3 cup sugar over medium-high heat until the sugar begins to melt, shaking the skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide the caramelized sugar among four 6 oz. custard cups or ramekins; tilt custard cups or ramekins to coat bottoms of the cups evenly. Let stand 10 minutes.

  3. In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed. (Pour chocolate mixture though a strainer lined with cheesecloth into a large glass measure, if desired.) Stir chocolate mixture and the remaining 1/3 cup sugar into beaten eggs. Beat until well combined but not foamy.

  4. Place the custard cups or ramekins in a 2-quart square baking dish on an oven rack. Divide the chocolate mixture evenly among custard cups or ramekins to a depth of 1 inch. Bake in a 325 degree oven for 30 to 35 minutes or until set in centers.

  5. Remove cups or ramekins from water. Cool slightly on a wire rack. Cover and chill. To unmold flans, loosen edges with a knife, slipping the point of the knife down the sides to let air in. Invert a dessert plate over each flan; turn custard cup or ramekin and plate over together. Remove cup or ramekin. Drizzle Mexican Chocolate Sauce on top.

  6. Sprinkle each flan with a few sliced almonds. Garnish plate with orange slices and orange peel, if desired.

  7. Mexican Chocolate Sauce:

  8. In a heavy small saucepan melt chocolate over low heat just until melted. Gradually stir in whipping cream. Cook and stir over medium heat about 3 minutes or until mixture is well combined. Remove from heat. Cool slightly.

  9. Makes 1/2 cup

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