I was perusing some Mexican recipe books and noticed that I had marked the page for Mexican Chocolate Flan as a recipe I should try. But then I didn't.
Flan is a custard and a traditional Mexican dessert. As far as I can tell the Mexican chocolate is just one with cinnamon. It is easy to make, but you have to start a few hours before you want to serve it. After it cooks it needs to cool in the refrigerator for at least an hour.
Mexican Chocolate Flan
3/4 cup sugar
1/2 cup water
1/2 cup milk
1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 teaspoon cinnamon
1 can (12 oz.) evaporated milk
1/2 teaspoon vanilla
Heat the oven to 325°. Get out 6 ramekins or custard cups.
Mix the water and sugar in a heavy 1 quart saucepan. Heat to boiling over medium heat. Cover and boil for one minute. Uncover and cook until the sugar just starts to turn a golden brown color. DO NOT STIR. Do not do something else. It can burn or get too brown, if you aren't careful.
Pour the BOILING HOT sugar syrup into the ramekins. Swirl the cups to coat. Set aside.
In a larger saucepan, mix the milk, sugar, cocoa and cinnamon. I used a whisk and the cocoa powder coated the bubbles in the milk so I had chocolate bubbles! Heat to boiling over medium high heat. Stir constantly with a whisk. You don't want to burn the milk or let it get a skin on top. Boil for one minute. Time it.
Remove rom the heat and whisk in the evaporated milk and vanilla. Beat the eggs in a medium bowl and then temper them. You do this by adding a bit of the hot milk mixture to the beaten egg mixture. Mix it in. Then add a bit more of the hot mixture to the eggs and mix some more. I do this about 3 times and then add the eggs to the hot mixture stirring as it goes in.
Pour the custard mix into the ramekins, on top of the sugar.
Place the ramekins in a 9X13 inch baking dish. Take it next to the oven and then add hot water until it is half way up the sides of the cups. Bake for 50 to 55 minutes. Test with a knife in the middle of a flan. If it comes out clean it is done.
Remove from the oven and let cool. Carefully remove the ramekins from the hot water and cool some more. Then chill in the refrigerator for at least an hour.
When you are ready to serve, fill the 9X13 baking dish with hot water and let the ramekins sit in it for about one minute. Run a spatula around the edge of the flan and then turn it upside down on a small plate. The syrupy topping will flow over the chocolate custard and add just the right amount of sweetness.
I like to add a small dollop of Cool Whip or whipped cream. OK. Ice cream would work, too.
I like the touch of cinnamon and the creamy texture of the flan. It is a nice way to finish a spicy Mexican meal.