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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath. | 2. To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat. | 3. Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes. | 4. Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides. | 5. Set the custard cups in the roasting pan. | 6. To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan. | 7. Add the chocolate, cinnamon stick and sugar. | 8. Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes. | 9. Preheat the oven to 350 degrees farenheit. | 10. In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts. | 11. Slowly beat the hot milk mixture into this. | 12. Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick. | 13. Pour the mixture into the caramelized custard cups. | 14. Place the roasting pan with the custard cups onto the center rack of the oven. | 15. Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil. | 16. Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes. | 17. They will firm more when chilled, so do not overbake. | 18. Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours. | 19. To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over. | 20. Serve immediately. | 21. Note: If you can get it, Bayless recommends Mexican Ibarra chocolate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	1/3	cup		0.0	0.0	0.0	0.0
half	2	cups		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
chocolate	7	ounces	semisweet chopped	115.0989	18.7929	4.088	2.8576
cinnamon	1			-	-	-	-
sugar	2/3	cup		805.98	201.59599999999998	0.0	0.0
egg	10			715.0	3.6	62.8	47.55
kahlua	1 1/2	1/2		37.825	0.0	8.415	0.2125
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1/2	teaspoon		37.825	0.0	8.415	0.2125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.