Rey’s Chocolate Flan with Kahlua
Ingredients:
Yield: 6
- 1/3 cup sugar
- 1/4 cup water
- 2 cups whole milk
- 3/4 cup grated chocolate (a Mexican brand like Ibarra or Abuelita is ideal)
- 1/2 cup sugar
- 1 inch cinnamon stick (a Mexican brand like Canela is ideal)
- 4 large eggs
- 1 tablespoon Kahlua
- 1/2 teaspoon pure vanilla extract
Getting it done:
- Preheat oven to 325 degrees.
- Place six 3/4-cup custard cups into a baking pan that can hold two inches of water.
For the Caramel
- Measure 1/3 cup sugar into a heavy saucepan and mix with 1/4 cup of water. Bring to a boil, lower to a simmer, and cook until syrup begins to turn to a caramel color. Divide into custard cups and swirl to coat the bottoms evenly.
For the Custard
- Pour milk into a 3-quart saucepan. Add chocolate, sugar, and cinnamon stick. Bring to a slow simmer and stir. Cover and remove from heat. Let the custard mixture steep for 20 minutes at room temperature.
- Whip the eggs, Kahlua, and vanilla together, then add to the custard, whipping all the ingredients together. Strain through a fine strainer and divide the mixture evenly into the custard cups. Carefully pour two inches of water into the baking pan to create a water bath. Cover custard cups loosely with foil and bake for 25 minutes. Insert a toothpick into one of the flans; when it comes out clean, the flan will be properly cooked. Chill before serving.
To serve
- Run a paring knife around the edge of the ramekin to separate the flan. Put a small plate or saucer on top of the ramekin and invert it. Serve on the plate or saucer.
Note
For best results, prepare one day before serving.
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