Hola Méjico! Happy Independence Day! We have a celebration and there’s no stopping today’s Sunday Supper table. Our theme is, of course, Mexican food and you won’t be able to stop eating and drinking with your eyes. I can guarantee that. Our host today is the wonderful Heather from Girlichef.
Flan is such a traditional dessert here, it was a no brainer when I had to choose a recipe. And chocolate flan made with condensed milk was on my bucket list, so it was time. A little cinnamon stick to infuse the chocolate milk and I was on my way to end the celebration with a great, custardy, tasty dessert.
Just in case you think making flan is tricky, it’s really not. It’s probably on a lot of people’s bucket list with the likes of macarons and yeast bread. But every trick or fear disappears once you make it for the first time.
I wanted to make this chocolate cinnamon flan with both bittersweet chocolate and cocoa powder. I think there’s no better combination to get a deep chocolate flavor. First I infused the milk with a cinnamon stick and then added good chocolate both in chips and powder form. The amount of cinnamon can be more if you want a stronger taste or omit the chocolate and you have cinnamon flan…
Yield:
Print
PinIngredients
- 1 can condensed milk
- 1 can whole milk
- 1 can water
- 1 small cinnamon stick
- 1/3 cup 65g semisweet chocolate chunks
- 1 ½ Tbs cocoa powder
- 4 eggs
- 1 cup sugar (for caramelizing the mold)
- Whipped cream (to serve)
- Fresh or poached fruit (to serve)
Instructions
- Open a can of condensed milk and pour the contents in a medium bowl. Reserve.
- Using the same can as measure, put water, milk and cinnamon stick in a saucepan.
- Bring to a boil and immediately turned heat off.
- Add chocolate and cocoa powder, mix well until no flecks of chocolate remain and let everything cool down until it is warm, about half hour.
- Meanwhile, put the sugar in the bottom of a 8-inch tube pan and place directly on the burner.
- Melt the sugar, moving the pan so it doesn’t burn in one place. You can also move the sugar with a spoon. When the sugar is all melted and amber colored, wearing oven mitts or thick towels (careful with how hot the pan is), swirl the pan so the caramel coats the bottom and sides of the pan. To coat the center tube use a spoon to aid you. Reserve. Caramel will harden.
- Preheat oven to 300º F /150º C
- Strain warm chocolate mixture into the condensed milk and mix until well incorporated.
- On a large bowl, whisk eggs to blend.
- Gradually add chocolate mixture and mix thoroughly until smooth. Pour into prepared pan.
- Bake for about 1 hour on a water bath. It will still be barely jiggly.
- Let cool down in the oven and then transfer to a wire rack. Refrigerate until cold, 3 to 4 hours. I do it the day before.
- When you’re ready to serve, put the pan directly on the flame again for about 1 minute, to loosen the caramel. Move the pan clockwise and counter-clockwise a bit to make sure the bottom is loose.
- Invert onto a plate. If you have caramel stuck in the bottom of the pan, loosen it over the burner flame and pour it on top of the flan. Serve with whipped cream and fresh fruit.
adapted from the can of Nestle’s condensed milk
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Mini Taco Salads – Big Bear’s Wife
- Stoplight Salsa Reisipe – Family Foodie
- Tortilla Soup with Roasted Vegetables – Diabetic Foodie
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Carne Asada – Magnolia Days
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
Chocolate and caramel……….probably one of my favorite combos ever!
OMG ! I love chocolate flan and spiked with cinnamon sounds heavenly. Love the idea of adding fresh fruit. Beautiful pics !