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!
CHOCOLATE FLAN CAKE
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
- Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
- Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
- Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g
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
MEXICAN CHOCOLATE CREAM CHEESE FLAN
Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06
Provided by Cynna
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F.
- COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
- Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
- Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
- Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
- Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
- Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
- Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
- Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
Nutrition Facts : Calories 396.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 139, Sodium 233.9, Carbohydrate 42.5, Fiber 0.2, Sugar 38.6, Protein 8.8
More about "modern mexican chocolate flan food"
THE MOST DELICIOUS AND AUTHENTIC CHOCOFLAN RECIPE - MY ...
From mylatinatable.com
4.3/5 (65)Total Time 1 hr 35 minsCategory DessertCalories 418 per serving
MEXICAN CHOCOLATE FLAN | WHAT DAD COOKED
From whatdadcooked.com
Estimated Reading Time 4 mins
A MEXICAN DESSERT - EATS BY THE BEACH - HEALTHY FOOD RECIPES
From eatsbythebeach.com
Cuisine MexicanCategory DessertServings 12Total Time 1 hr 20 mins
- Set one oven rack in the middle of the oven. Preheat the oven to 350 degrees. Set a large, flat roasting pan in the middle of the oven. Fill it with about an inch of the boiling water. Keep the water at a simmer.
- Generously coat the bottom and sides of a 12-cup bundt pan with the softened butter. Be sure to grease each crevice in the pan.
MEXICAN CHOCOLATE FLAN - A FEAST FOR THE EYES
From afeastfortheeyes.net
Reviews 8Category DessertCuisine American, MexicanEstimated Reading Time 7 mins
- 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.
AUTHENTIC MEXICAN CHOCO-FLAN - THE MISADVENTURES OF BAKING
From themisadventuresofbaking.com
Estimated Reading Time 7 minsTotal Time 3 hrs 30 mins
- Follow flan recipe, and after you melt the sugar, pour melted sugar into the bottom of the bundt cake pan.
- In a medium bowl, combine the flour, baking powder, cocoa powder, salt, and baking soda. Whisk until no lumps remain in the flour and cocoa powder.
MEXICAN CHOCOLATE FLANS RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine MexicanCategory DessertServings 6Total Time 2 hrs 20 mins
- Heat oven to 325°F. In heavy 1-quart saucepan, mix topping ingredients. Heat to boiling over medium heat. Cover; boil 1 minute. Uncover; cook until sugar becomes golden brown. DO NOT STIR. Very carefully pour and swirl sugar into 6 (6-oz) custard cups.
- In 2-quart saucepan, mix 1/2 cup milk, the sugar, cocoa and cinnamon. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Continue to boil 1 minute, stirring constantly. Remove from heat. Using wire whisk, beat in evaporated milk, vanilla and eggs. Pour mixture evenly over sugar in custard cups.
- Place custard cups in 13x9-inch (3-quart) glass baking dish. Place baking dish on center oven rack. Pour hot water into baking dish until it is halfway up sides of custard cups. Bake 50 to 55 minutes or until knife inserted near edge of custard mixture comes out clean. Carefully remove cups from water; cool slightly, about 5 minutes. Refrigerate until well chilled, about 50 minutes.
- To serve, unmold flans onto individual dessert plates. If desired, top each with chocolate shavings. Cover and refrigerate any remaining flans.
MEXICAN CHOCOLATE FLAN RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 10-12Estimated Reading Time 3 minsCategory DESSERTSTotal Time 1 hr 15 mins
- Place the milk in a medium saucepan with the chocolate and one-fourth cup sugar. Cook over medium heat until the chocolate and sugar are dissolved, stirring to blend in the chocolate, about 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and stir in the whipping cream. Set aside.
- Place the remaining 1 cup sugar in a large skillet over high heat. When the sugar starts to melt, reduce the heat to medium and cook, stirring occasionally, until the caramel is clear and golden brown, about 5 to 7 minutes. Quickly spoon the caramel over the bottom and around the sides of a glass 8-inch round cake dish. Set aside until firm.
- Lightly whisk the egg yolks, then mix them into the milk mixture. Pour into the baking dish, place in a pan of hot water and bake at 325 degrees until a knife inserted in the center comes out clean, about 1 hour. Place on a rack to cool slightly, then refrigerate at least 3 hours or overnight. Gently release the flan from the dish by running the tip of a knife around the edge. Use your fingers to gently pull the sides away from the edge. Place a serving platter on the cake dish and invert the flan onto the platter.
10 BEST MEXICAN CHOCOLATE RECIPES TO SATISFY ALL YOUR ...
From mexicancandy.org
Estimated Reading Time 6 mins
- Classic Mexican Chocolate Truffles. Unlike the French dark chocolate truffles, these classic Mexican Chocolate Truffles have a distinctive non-sweet flavor, thanks to the Mexican chocolate.
- Champurrado. Champurrado is a Mexican drink made with maseca (corn flour). It is hot, thick, filling, and yummy. Serve a traditional Mexican breakfast of tamales and champurrado and everyone will love it.
- Mexican Chocolate-Pumpkin Seed Cake. Pumpkin seeds or pepitas are an underrated topping to a chocolate cake. Mexican chocolate-pumpkin seed cake has the cinnamon touch with pepitas and the result is this peppy cake which needs no extra glaze.
- Mexican Chocolate Flan. If you’re bored by cakes and puddings, and searching for something different, your prayers are answered here. You might have never tried making your flan with Mexican chocolate but now you will.
- Mole. Mole is a traditional Mexican chocolate sauce also used as marinade. Oaxacan mole is a popular variant, often called chocolate stew. The dish has Mexican chocolate, fruits, nuts and spices which explains its distinctive taste and texture.
- Mexican Chocolate Cookies. When you can make so many desserts and bites with Mexican chocolate, why leave out cookies? After all, cookies are one of the yummiest day snack options.
- Mexican Chocolate Bread. Breakfast? Bread? Add twist to your bread with Mexican chocolate and voila, you have Mexican chocolate bread. Good thing, you can make this moist bread with pancake mix and it tastes so good.
- Churros with Mexican Chocolate Dipping Sauce. Churros are best eaten with chocolate sauce. The next time you’re making churros, make this Mexican chocolate dipping sauce to add novelty.
- Mexican Chocolate Chicken. That’s right! Mexican chocolate chicken is a thing and you would want to try it immediately. The recipe does need some quality prep time but the results are worth every minute of it.
- Mexican Chocolate Milkshake. Studies show that having a milkshake between brekkie and lunch keeps you satiated. Okay, we don’t need reasons to try this as we already love it.
DARK CHOCOLATE FLAN RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine MexicanCategory DessertServings 6Total Time 2 hrs
- In a heavy saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalling). I find that maintaining a low heat, I have more control over the caramelizing process, as it is really easy to burn.
- In a heavy-bottomed saucepan over medium-low heat, bring the milk to a slow simmer; add the remaining 1/2 cup sugar and cinnamon sticks. Be careful not to bring it to a full boil, and do not cover with a lid. Let simmer for one (1) hour.
CHOCOLATE MEXICAN FLAN - COCINANDO RICO
From cocinandorico.com
Estimated Reading Time 2 mins
CHOCOLATE FLAN - THE SPRUCE EATS
From thespruceeats.com
3.4/5 (16)Total Time 10 hrs 5 minsCategory DessertCalories 2584 per serving
MEXICAN CHRISTMAS RECIPES - RACHAEL RAY IN SEASON
From rachaelraymag.com
Estimated Reading Time 5 mins
MEXICAN CHOCOLATE FLAN RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine MexicanTotal Time 5 hrsServings 12Calories 325 per serving
SIMPLY IRRESISTIBLE MEXICAN HOT CHOCOLATE FLAN - LA COCINA ...
From lacocinadeleslie.com
Estimated Reading Time 4 mins
MEXICAN FLAN - BIGOVEN.COM
From bigoven.com
FLAN IN MEXICO: WHAT IS IT AND WHERE DOES IT COME FROM ...
From benitosmexican.com
MODERN MEXICAN CHOCOLATE FLAN WITH KAHLúA (FLAN DE ...
From eatyourbooks.com
MODERN MEXICAN CHOCOLATE FLAN | MEXICAN DESSERT, CHOCOLATE ...
From pinterest.de
MEXICAN FLAN RECIPE UK - SIMPLE CHEF RECIPE
From simplechefrecipe.com
30 MEXICAN DESSERTS PERFECT FOR VALENTINE'S DAY DESSERT ...
From mexicanmademeatless.com
MODERN MEXICAN CHOCOLATE FLAN RECIPE - FOOD NEWS
From foodnewsnews.com
MODERN MEXICAN CHOCOLATE FLAN RECIPES - FOOD NEWS
From foodnewsnews.com
MEXICAN CHOCOLATE FLAN | RECIPE | CHOCOLATE FLAN, MEXICAN ...
From pinterest.ca
AUTHENTIC MEXICAN RECIPES INDEX – PAGE 2
From mexicanfoodjournal.com
EASY CHOCOLATE FLAN | CAMILA MADE RECIPES
From guaranifusionkitchen.com
MODERN MEXICAN CHOCOLATE FLAN | RECIPE | MEXICAN CHOCOLATE ...
From pinterest.com
MEXICAN FLAN RECIPE UK - GO FOOD RECIPE
From gofoodrecipe.com
MEXICAN CHOCOLATE FLAN CAKE RECIPE | SANTE BLOG
From santeesthetic.com
FLAN DE CHOCOLATE – WONG EATS
From wongeats.com
MEXICAN CHOCOLATE FLAN | BEST CHOCOLATE
From bestchocolatee.blogspot.com
MEXICAN FLAN CAKE - COOKEATSHARE
From cookeatshare.com
MODERN CINCO DE MAYO DESSERTS - CINCO DE MAYO - EPICURIOUS
From epicurious.com
MODERN MEXICAN CHOCOLATE FLAN - MEALPLANNERPRO.COM
From mealplannerpro.com
MODERN CINCO DE MAYO DESSERTS - YAHOO
From yahoo.com
MODERN MEXICAN CHOCOLATE FLAN RECIPES
From tfrecipes.com
ALOT SEARCH
From search.alot.com
SMOKY, SPICY, SWEET: THE NORTON’S NEW MODERN MEXICAN MENU ...
From msn.com
MODERN MEXICAN CHOCOLATE FLAN | MEXICAN FOOD RECIPES ...
From pinterest.co.uk
MODERN MEXICAN CHOCOLATE FLAN | RECIPE | CHOCOLATE FLAN ...
From pinterest.co.uk
MODERN MEXICAN CHOCOLATE FLAN - MASTERCOOK
From mastercook.com
CHOCOLATE FLAN RECIPES
From tfrecipes.com
MEXICAN CHOCOLATE FLAN - RECIPES LIST
From recipes-list.com
MODERN MEXICAN CHOCOLATE FLAN | CHOCOLATE FLAN, MEXICAN ...
From pinterest.ca
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