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5 from 4 votes
Mexican Chocolate Flan is served on a golden rim platter and a slice has been cut and served on a dessert plate. The flan is silky smooth in deep chocolate color and covered with a thin layer of caramel.
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Mexican Chocolate Flan Recipe
Prep Time
30 mins
Cook Time
1 hr
Chill Time
4 hrs
Total Time
5 hrs 30 mins
 

Make our decadent Mexican Chocolate Flan to indulge in heavenly caramel-covered, incredibly-smooth cocoa custard with a spicy twist.

Servings: 10 servings
Author: Gemma Stafford
Ingredients
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
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cayenne pepper
  • ⅛ teaspoon salt
Instructions

  1. 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

  1. 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.

  2. Immediately remove from the heat and pour into your 8-inch (20 cm) cake pan and let cool until hardened.
Make the Chocolate Custard

  1. In a medium, heatproof bowl, whisk the egg yolks with the remaining ¼ cup (2 oz/57 g) of sugar and set aside.

  2. 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.

  3. Gradually pour this hot liquid into the egg yolks while whisking constantly.
  4. Strain the custard through a fine mesh sieve into the cake pan on top of the hardened caramel.
  5. 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.

  6. Bake for about 50 minutes, until the edges are set but the center is still jiggly.

  7. 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.
  8. 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.
Recipe Notes
  • When making the caramel, stir just until the sugar is dissolved, and then be sure to stop stirring, or the sugar may crystalize.
  • This flan has a subtle hint of cinnamon and spice, which is just right for me. Taste the chocolate mixture before you whisk in the egg yolks, and you can adjust the spice level to your liking.
  • Watch the flan carefully towards the end of the baking time so that it doesn’t overcook. It should jiggle in the center.
  • You will have a lot of egg whites left over. These egg whites can be refrigerated for up to 3 days or frozen for up to 6 months for use in other recipes. For egg white recipes, try one of my many pavlova or meringue recipes!
  • You can easily divide this recipe between five to six ramekins to make individual flans. The bake time will reduce dramatically, so keep an eye out for that jiggle in the middle.