WEEKDAYS 1e|12c|p

Mexican Chocolate Blender Flan

Carla Hall
Servings: 4 - 6
1 to 2 hr

Whip up this sweet Mexican dessert in your blender.

  • Ingredients
  • step-by-step directions
Mexican Chocolate Blender Flan
  • 3/4 cup granulated sugar
  • 3 oz bittersweet chocolate chips (melted)
  • 1/2 (14 ounce) can sweetened condensed milk
  • 1 cup whole milk
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon Kosher salt
  • 1 block bittersweet chocolate (shaved, for garnish)
  • Preheat oven to 325ºF. Place 6 (6-ounce) ramekins inside a roasting pan. Spray with non stick cooking spray. Fill a kettle with water and bring to a boil.
  • In a small saucepan, add 3/4 cup sugar and 2 tablespoons of water. Bring to a boil, then reduce heat to a simmer. Cook until the caramel turns golden, without stirring. Swirl the caramel around in the pan to ensure even cooking. Immediately divide caramel into prepared ramekins.
  • In the carafe of a blender, melted chocolate, sweetened condensed milk, milk, eggs, vanilla, cinnamon, cayenne and salt. Blend until smooth. Do not over-mix. Divide the mixture between the caramel-coated ramekins. Pouring around the ramekins, fill the roasting pan with enough water to come half way up the ramekins. Carefully place in the oven and bake for 25-30 minutes, until custard has a slight jiggle in the center. Remove from oven and allow to cool in the water for 10 minutes.
  • Remove from water and dry ramekins. Place in the refrigerator to cool for at least 1 hour.
  • To serve, loosen flan with a paring knife that you run around the edges of the ramekin. Flip each onto a plate, topping with any caramel left in the ramekin. Garnish with shaved chocolate.
  • TIP: To loosen the flan, dip the bottom of the ramekins into warm water for 30 seconds. Then loosen with a knife and invert onto a plate.
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