Mexican Chocolate Flan Recipe

This Mexican Chocolate Flan is a decadent dessert that combines rich, velvety custard with a hint of warm spice. The smooth, creamy texture melts in your mouth, while the deep chocolate flavor is perfectly balanced with a touch of cinnamon.

In just 30 minutes of prep and an hour of baking, you’ll create a dessert that feels indulgent yet effortless. Let it chill for four hours to set beautifully, and you’ll be rewarded with a treat that’s as stunning as it is delicious.

Every bite offers a luxurious contrast between the silky flan and the luscious caramel topping. The subtle heat from the spices adds a delightful twist, making it a standout dessert for any occasion.

With a total time of five and a half hours, this recipe is perfect for planning ahead and impressing your guests. Serve it chilled, and watch as the flavors come together in a symphony of sweetness and warmth.

Ingredients for Mexican Chocolate Flan

• Caramel:
  • 1 cup (8 oz/225 g) granulated sugar
  • ¼ cup (2 fl oz/60 ml) water
• Chocolate Custard:
  • 10 large egg yolks, at room temperature
  • ¼ cup (2 oz/57 g) granulated sugar
  • 2 cups (16 fl oz/480 ml) whole milk
  • 1 cup (8 oz/240 ml) heavy whipping cream
  • 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped (or substitute with semisweet chocolate for a milder flavor)
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cayenne pepper (optional, for a subtle kick)
  • ⅛ teaspoon salt

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 325°F (165°C). Place an 8-inch (20 cm) round cake pan inside a large roasting pan and set aside. Boil a kettle of water for the water bath.
2. Make the Caramel Topping:
   1. In a small, heavy-bottomed saucepan, combine 1 cup sugar and ¼ cup water. Heat over medium-low, stirring gently until the sugar dissolves.
   2. Stop stirring and let the mixture simmer until it turns a deep amber color (about 8-10 minutes). Watch carefully to avoid burning.
   3. Immediately pour the caramel into the cake pan, tilting to coat the bottom evenly. Let it cool and harden.
3. Make the Chocolate Custard:
   1. In a medium bowl, whisk together the egg yolks and ¼ cup sugar until smooth. Set aside.
   2. In a saucepan over medium heat, warm the milk, cream, chocolate, cinnamon, cayenne pepper, and salt until the chocolate melts. Remove from heat.
   3. Gradually pour the hot liquid into the egg yolks, whisking constantly to prevent curdling.
   4. Strain the custard through a fine mesh sieve into the cake pan over the hardened caramel.
4. Bake the Flan:
   1. Place the cake pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
   2. Bake for 50 minutes, or until the edges are set but the center still jiggles slightly.
5. Cool and Chill: Remove the flan from the water bath and let it cool to room temperature. Transfer to the refrigerator for at least 4 hours or overnight to set.
6. Serve: Run a thin knife around the edges of the flan to loosen it. Place a rimmed serving plate on top of the pan, then invert to release the flan. Gently remove the pan and serve immediately.

Perfect Pairings: Serving Suggestions

This Mexican Chocolate Flan is rich and decadent, so pair it with something light to balance the flavors. A dollop of whipped cream or a scoop of vanilla ice cream works beautifully.

For a festive touch, garnish with a sprinkle of cinnamon or a few toasted almond slices. It’s also delightful with a cup of espresso or spiced hot chocolate for a cozy dessert experience.

Storage and Reheating Tips

Store leftover flan in the refrigerator, covered tightly with plastic wrap, for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid reheating, as it can alter the custard’s texture. If you need to make it ahead, prepare it the night before and let it chill overnight—it’s even better the next day!

Time-Saving Tricks for Busy Bakers

To streamline the process, prepare the caramel topping in advance and let it cool in the cake pan while you work on the custard. Use pre-chopped chocolate to save time, or melt it in the microwave in 30-second intervals. If you’re short on time, reduce the chilling time to 2 hours, but note that the flan will be slightly softer when served.

Equipment Essentials for Flan Success

An 8-inch round cake pan and a large roasting pan are key for this recipe. A fine mesh sieve ensures a smooth custard, while a thin, flexible knife helps release the flan cleanly from the pan. If you don’t have a roasting pan, a deep baking dish will work—just make sure it’s large enough to hold the cake pan and water bath securely.

Recipe Variations to Try

For a twist, swap the bittersweet chocolate for dark chocolate or milk chocolate to adjust the sweetness. Add a splash of orange zest or Kahlúa to the custard for a citrusy or boozy kick. If you’re feeling adventurous, replace the cinnamon and cayenne with chili powder for a spicier version. The possibilities are endless!

Mexican Chocolate Flan Recipe

Shaziya

This Mexican Chocolate Flan is a decadent dessert that combines rich, velvety custard with a hint of warm spice. In just 30 minutes of prep and an hour of baking, you’ll create a dessert that feels indulgent yet effortless.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 5 minutes mins

Servings 10 servings

Ingredients

  

1x2x3x

Caramel

• 1 cup granulated sugar
• ¼ cup water

Chocolate Custard

• 10 large egg yolks, at room temperature
• ¼ cup granulated sugar
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 cup bittersweet chocolate, finely chopped
• ½ teaspoon cinnamon
• ⅛ teaspoon ground cayenne pepper
• ⅛ teaspoon salt

Instructions

 

• Preheat the oven to 325°F (165°C) and place an 8-inch (20cm) round cake pan in a large roasting pan and set aside. Set a kettle of water to boil.
• Make the Caramel Topping In a small, heavy bottomed saucepan, add one cup (8 oz/225 g) of sugar and ¼ cup (2 fl oz/60 ml) water and turn the heat on to medium low. Stir gently until the sugar is dissolved, then stop stirring. Allow to simmer gently and watch carefully until the sugar caramelizes to a deep, dark amber color, about 8-10 minutes. Immediately remove from the heat and pour into your 8-inch (20 cm) cake pan and let cool until hardened.
• Make the Chocolate Custard In a medium, heatproof bowl, whisk the egg yolks with the remaining ¼ cup (2 oz/57 g) of sugar and set aside. In a medium, heavy bottomed saucepan over medium heat, warm the milk, cream, chocolate, cinnamon, cayenne pepper and salt until the chocolate has melted. Remove from the heat. Gradually pour this hot liquid into the egg yolks while whisking constantly. Strain the custard through a fine mesh sieve into the cake pan on top of the hardened caramel.
• Place in the oven and pour boiling water from the kettle into the roasting dish to come halfway up the sides of the cake pan. Bake for about 50 minutes, until the edges are set but the center is still jiggly.
• Remove from the water bath and let cool to room temperature before transferring to the refrigerator for at least 4 hours or overnight to set.
• When ready to serve, loosen the edges of the flan by running a thin knife all around the edge of the custard. Place a rimmed serving plate on top of the pan, then invert onto the plate. Gently remove the cake pan and serve immediately.

Keyword caramel sauce, chocolate flan, creamy custard, Mexican dessert, traditional recipe

Tried this recipe?Let us know how it was!