CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
MODERN MEXICAN CHOCOLATE FLAN
Provided by Jennifer Jones
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Cinco de Mayo Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
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.
MEXICAN CHOCOLATE FLAN
I had chocolate flan at a local Mexican restaurant, and it was to die for. I did an Internet search for a recipe, and came up with this one from www.jalapenocafe.com - haven't tried it yet, but it sure sounds good!
Provided by bunkie68
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.
- Cook over gentle heat until the sugar dissolves.
- Swirl the pan from time to time, but do not stir.
- Once the sugar is liquified, bring the syrup to a boil and cook until golden brown.
- While preparing the syrup, heat 4 custard cups in a 350 degree oven.
- When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly.
- Leave to cool at room temperature.
- Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve.
- Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy.
- Gradually whisk in the chocolate milk.
- Remove cinnamon stick.
- Carefully pour the chocolate custard into the custard cups and place them in a roasting pan.
- Pour hand hot water in pan to a depth of one inch.
- Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes.
- Cool at room temperature and refrigerate for several hours or overnight before serving.
- Loosen the custards carefully from the sides of the dishes and invert onto serving plates.
- Shake to allow the custard to drop out.
Nutrition Facts : Calories 314, Fat 13.9, SaturatedFat 7.4, Cholesterol 196, Sodium 68, Carbohydrate 45.6, Fiber 2.4, Sugar 38, Protein 7.8
DULCE DE LECHE CHOCOFLAN
Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.
Provided by Genevieve Ko
Categories snack, cakes, dessert
Time 2h30m
Yield 12 servings (one 10-inch cake)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
- Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
- Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
- Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
- Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
FLAN MEXICANO (MEXICAN FLAN)
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Provided by Amy Shurts
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g
More about "modern mexican chocolate flan recipes"
THE MOST DELICIOUS AND AUTHENTIC CHOCOFLAN RECIPE
From mylatinatable.com
4.1/5 (153)Total Time 1 hr 35 minsCategory DessertCalories 418 per serving
CHOCOFLAN - ISABEL EATS
From isabeleats.com
5/5 (1)Total Time 2 hrs 45 minsCategory DessertCalories 426 per serving
MEXICAN CHOCOLATE FLAN RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (3)Total Time 5 hrsCuisine MexicanCalories 325 per serving
THE BEST MEXICAN CHOCOLATE FLAN RECIPE - GROWING UP …
From growingupbilingual.com
4.8/5 (5)Total Time 5 hrs 30 minsCategory DessertsCalories 274 per serving
EASY MEXICAN CHOCOFLAN (CHOCO FLAN) - THE SPICE KIT RECIPES
From thespicekitrecipes.com
HOW TO MAKE CHOCOFLAN (AKA IMPOSSIBLE CAKE) - MUY …
From muybuenoblog.com
CHOCOFLAN - MEXICAN IMPOSSIBLE CAKE (IT'S SURPRISINGLY EASY)
From sidechef.com
CHOCOFLAN (THE IMPOSSIBLE LAYERED CAKE) | SALIMA'S …
From salimaskitchen.com
MEXICAN CHOCOFLAN: THE IMPOSSIBLE CHOCOLATE CAKE
From thechoppingblock.com
DULCE DE LECHE CHOCOFLAN - CHICANO EATS
From chicanoeats.com
AUTHENTIC MEXICAN FLAN - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
MEXICAN CHOCOLATE FLANS RECIPE - TABLESPOON.COM
From tablespoon.com
MEXICAN CHOCOLATE FLAN RECIPE - LOS ANGELES TIMES
From latimes.com
MEXICAN CHOCOFLAN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE FLAN ~ FLAN DE CHOCOLATE - HISPANIC FOOD …
From hispanicfoodnetwork.com
MEXICAN FLAN RECIPE (RECETA DE FLAN MEXICANO)
From mexicoinmykitchen.com
CHOCOLATE FLAN (FLAN DE CHOCOLATE) - LOLASCOCINA.COM
From lolascocina.com
HOW TO MAKE CHOCOFLAN (IMPOSSIBLE CAKE) - ¡HOLA!
From holajalapeno.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love