Cinco de Mayo commemorates the Mexican army’s unlikely victory over French forces in 1862. The celebrations here in the Bay Area are always fun and I wanted to get in on the festivities. I love chocolate desserts, so I made a spiced chocolate flan.
I flavored the custard with Mexican chocolate, cinnamon and a small amount of cayenne pepper for a pleasant warmth at the end. Enjoy!
1. Info for Mexican Chocolate Flan Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Mexican Chocolate Flan Recipe
- 1-½ cups granulated sugar
- 3 tablespoons water
- 2 cups heavy cream
- 2/3 cup milk
- 1 cinnamon stick, crushed
- 1 pinch cayenne pepper, to taste
- 3/4 cup Mexican chocolate, chopped
- 3 egg yolks
- 3 eggs (you will need 6 eggs total)
- 1/8 teaspoon salt
- 1 cup whipped cream (optional)
- 12 dark chocolate pearls , for garnish (optional)
- Preheat the oven to 300°F.
- Line up 6 (6-ounce) ramekins. In a small saucepan, gently dissolve a scant cup of sugar with water. Bring to a full boil, then lower to medium-low until the caramel becomes golden brown (about 5-6 minutes). As soon as the caramel is the right golden brown color, pour a layer of caramel into each ramekin.
- In a small saucepan, combine the cinnamon, heavy cream and milk. Bring to a near boil. Remove from the heat and immediately add the chopped chocolate. Add the cayenne pepper. Using a spatula, keep stirring until the chocolate is fully incorporated (see tips). Let the liquid cool a bit.
- Separately, whisk the egg yolks and whole eggs with the rest of the sugar in a mixing bowl until it becomes pale yellow. Add salt. Combine the dairy liquid with the egg mixture by slowly adding a ladle of the dairy liquid at a time to prevent the yolks from curdling (it’s called tempering).
- Strain through a fine mesh and discard all the solids and spices.
- Fill the 6 ramekins with the mixture. Place them in a warm water bath in a deep baking pan. The water should go half-way up the side of the ramekins. Bake for 10 minutes at 300°F, then lower the heat to 275°F and bake for an additional 45-50 minutes. The texture of the flan should be jiggly but not too liquid.
- Let the flans cool first, then plastic-wrap each individual ramekin and refrigerate for at least 4 hours. The texture will become firmer.
- This step is optional. Place a dessert plate onto each ramekin and turn both upside down to unmold the flan onto the plate.
- Pipe whipped cream. Top with chocolate pearls (if used) and fresh mint leaves.
- Serve immediately.
- Bon appétit!