Silky Mexican Chocolate Cream Cheese Flan
Discover a decadent twist on traditional flan with this Silky Mexican Chocolate Cream Cheese Flan! Combining the rich flavors of authentic Mexican chocolate with the creaminess of cream cheese gives this dessert a velvety texture and an unparalleled depth of flavor that will leave your taste buds dancing. This recipe creates a stunning caramelized crown that contrasts beautifully with the luscious, chocolate-infused filling. Perfect for special occasions or to impress your family during a weeknight dinner, this flan is not just a dessert; it's a celebration on your plate!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
granulated sugar
1 cup (for caramel)
water
1/2 cup (for caramel)
evaporated milk
1 (12 ounce) can (heat until simmering)
sweetened condensed milk
1 (14 ounce) can (none)
cream cheese
1 (8 ounce) package (softer for blending)
butter
1/2 cup (softened)
unsweetened Mexican chocolate
2 ounces (chopped)
large eggs
5 (none)
Mexican vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
In a medium saucepan, combine the granulated sugar and water over low heat. Stir continuously until the sugar dissolves, about 3 to 4 minutes.
3
Increase the heat to medium-high and allow the mixture to boil without stirring for approximately 15 minutes or until it turns a rich caramel color. Quickly pour the caramel into the bottom and up the sides of twelve 6-ounce ramekins or custard cups. If the caramel hardens, you can gently reheat it over low heat to soften.
4
In a small saucepan, heat the evaporated milk over medium heat until it just begins to simmer. Remove from heat and stir in the chopped Mexican chocolate until completely melted and smooth.
5
In a blender, combine the melted chocolate mixture, sweetened condensed milk, softened cream cheese, softened butter, eggs, and Mexican vanilla extract. Blend until the mixture is completely smooth and creamy.
6
Pour the flan mixture into the prepared ramekins and arrange them in one or two large baking pans. Fill the pans with hot water until it reaches about 1 inch deep. This water bath will help cook the flan evenly and prevent cracking.
7
Bake in the preheated oven for 35 to 45 minutes, or until a knife inserted near the center comes out clean.
8
Once baked, cool the flans in their pans on a wire rack for about 20 minutes. Then transfer to the refrigerator and chill for several hours or preferably overnight for the best texture.
9
To serve, run a knife around the rims to loosen the flans. Gently shake the ramekins to release, then invert them onto serving dishes to showcase the delightful caramel topping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Mexican Chocolate Cream Cheese Flan?
It is a decadent twist on traditional flan that combines rich Mexican chocolate with cream cheese for a velvety texture and deep flavor.
What are the primary ingredients for the caramel topping?
The caramel is made using one cup of granulated sugar and a half cup of water.
How long does it take to prepare the caramel?
After dissolving the sugar, it takes approximately 15 minutes of boiling without stirring for the mixture to reach a rich caramel color.
What type of chocolate is recommended for this recipe?
The recipe calls for 2 ounces of chopped unsweetened Mexican chocolate.
What is the purpose of using cream cheese in this flan?
Cream cheese provides the flan with an exceptionally creamy, velvety texture and an unparalleled depth of flavor.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C).
How do you incorporate the Mexican chocolate?
Chop the chocolate and stir it into simmering evaporated milk until it is completely melted and smooth.
What equipment is needed to mix the flan custard?
A blender is used to combine the chocolate mixture, milks, cream cheese, butter, eggs, and vanilla until smooth.
How many ramekins does this recipe require?
This recipe is designed for twelve 6-ounce ramekins or custard cups.
Why is a water bath used for baking flan?
A water bath helps the flan cook evenly and prevents the surface from cracking during the baking process.
How much water should be added to the baking pan for the water bath?
Fill the pan with hot water until it reaches about 1 inch deep around the ramekins.
How long should the flan bake?
The flan should bake for 35 to 45 minutes.
How can I tell if the flan is finished baking?
The flan is done when a knife inserted near the center comes out clean.
What is the cooling process after baking?
Cool the flans in their pans on a wire rack for 20 minutes, then refrigerate for several hours or overnight.
How do I serve the flan?
Run a knife around the rims, gently shake to release, and invert the ramekins onto serving dishes.
What type of vanilla extract is used?
The recipe specifically recommends using Mexican vanilla extract for authentic flavor.
How many eggs are needed?
The recipe requires 5 large eggs.
Should the cream cheese be cold or room temperature?
The cream cheese should be softened to ensure it blends smoothly into the custard.
Is butter included in this flan recipe?
Yes, a half cup of softened butter is blended into the flan mixture for added richness.
What size can of sweetened condensed milk is used?
The recipe uses one 14-ounce can of sweetened condensed milk.
What size can of evaporated milk is used?
The recipe uses one 12-ounce can of evaporated milk.
Can I reheat the caramel if it hardens?
Yes, you can gently reheat the caramel over low heat to soften it if it hardens before you can pour it.
What color should the caramel be?
The sugar and water mixture should boil until it turns a rich caramel color.
How long should the flan be chilled?
It should be chilled for several hours, but overnight is preferred for the best texture.
Is this dessert suitable for special occasions?
Yes, it is described as a celebration on a plate and is perfect for holidays or impressing family.
What is the texture of this flan?
The texture is described as silky, luscious, and velvety.
Can I substitute the Mexican chocolate with regular cocoa?
While possible, the authentic Mexican chocolate provides a specific flavor profile that defines this recipe.
Do I need to stir the sugar while it boils for caramel?
No, once the sugar dissolves, you should allow it to boil without stirring for about 15 minutes.
How many ingredients are in this recipe?
There are 9 ingredients: sugar, water, evaporated milk, condensed milk, cream cheese, butter, Mexican chocolate, eggs, and Mexican vanilla.
What is the first step in the instructions?
The first step is to preheat your oven to 350 degrees F (175 degrees C).