Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of aCinco de Mayo feature on Mexican desserts. If you prefer to make one large flan, as Jones often does, use a standard pie plate in lieu of the ramekins. The process is the same, but the family-style flan will likely require 10 to 15 additional minutes in the oven. Test as you would for individual custards, inserting a knife halfway between the edge and the center—when the knife comes out clean it's time to take the flan out of the oven.
Ingredients
Makes 8 servings
Special Equipment
Step 1
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.
Step 2
Arrange a rack in the middle of the oven and preheat to 325°F.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.
Leave a Review
Reviews (7)
Back to Top我用两个叉子,但我的审查与zo forks, and it appears I can¿t edit it so trying again for two forks!
emilyroserader
Berkeley, CA
11/9/2014
I wanted this for a Mexican-theme dinner, but I wasn¿t wild about it. I found it to be too sweet and decided I much prefer Mexican chocolate as hot chocolate.
emilyroserader
Berkeley, CA
11/9/2014
Tasty and simple. I found the almond extract to be a little overpowering - much of the chocolate was lost beneath all the other flavors. Cooked perfectly in 40 minutes (6oz ramekins) and had no difficulty with the sugar or inverting the flan onto serving plates. Overall, great recipe.
Anonymous
Sacramento, CA
5/7/2013
I absolutely LOVED this recipe and so did everyone else who tried it - easy and fail proof and so pretty on the plate!
Anonymous
10/18/2012
I did not like this at all. The sugar never turned brown but hardened. It took an additional 30 minutes to bake. Taste was OK. I would not make this again.
Anonymous
san jose ca
5/11/2012
I love flan. I also love Mexican hot chocolate. This recipe brought two of my favorite treats together, and it turned out perfectly. I didn't use the canela cinnamon, only because I forgot to buy it. I used the more traditional cinnamon stick, and it turned out just fine. Very creamy, with the perfect balance of chocolate and a slight hint of cinnamon. This recipe is a keeper and I'll be posting it on my food blog within the week.
foodiewife1
Monterey, CA
5/7/2012
Yes! Yes! Yes! (or si! si! si!). Excellent. Made exactly per instructions, with canela & Ibarra, but put it in a pie pan & cooked it 10 minutes extra.Cut down the sugar in the flan slightly (because that's the way we like it.)A guest brought lots of fresh cup-up fruit, and whipped cream. Thank you Topolobampo - my favorite restaurant when I'm in Chicago! (tip: don't unmold on a flat plate - there's caramel sauce on the bottom!)
Anonymous
Taos NM
5/5/2012
See Related Recipes and Cooking Tips
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Modern Cinco de Mayo Desserts
Four desserts from pastry chef Jennifer Jones of Chicago's Topolobampo
