Best 2 Mexican Chocolate Cream Cheese Flan Recipes

**Indulge in the Symphony of Flavors: Mexican Chocolate Cream Cheese Flan**

Embark on a culinary journey to the heart of Mexico with our tantalizing Mexican Chocolate Cream Cheese Flan. This extraordinary dessert masterfully blends the rich, decadent flavors of chocolate and cream cheese, resulting in a symphony of textures and tastes that will captivate your senses. Discover the perfect balance of sweet and savory as the velvety smooth chocolate custard embraces the tangy cream cheese filling, creating a harmonious union that will leave you craving for more. With our detailed and easy-to-follow recipes, you can recreate this culinary masterpiece in the comfort of your own kitchen. Let the enticing aroma of Mexican chocolate fill your home as you embark on this delightful baking adventure.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Mexican Chocolate Cream Cheese Flan image

Not like the Flan you normally get in Restaurants! The cream chees gives it a texture unlike that of ordinary flan. Be sure to use the mexican chocolate, it gives a much more flavorful taste to the flan.

Provided by Witch Doctor

Categories Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup granulated sugar
1/2 cup water
1 (12 ounce) can evaporated milk (Carnation)
1 (14 ounce) can sweetened condensed milk (Carnation)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 ounces unsweetened mexican chocolate, chopped
5 large eggs
1 teaspoon mexican vanilla

Steps:

Preheat oven to 350 degrees F.
Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

Nutrition Facts : Calories 788.4, Fat 44.2, SaturatedFat 26.4, Cholesterol 297.4, Sodium 424.1, Carbohydrate 83.8, Fiber 0.4, Sugar 76.3, Protein 17.7

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Mexican Chocolate Cream Cheese Flan image

Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06

Provided by Cynna

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup granulated sugar
1/2 cup water
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 ounces mexican chocolate, chopped (unsweetened)
5 large eggs
1 teaspoon vanilla extract

Steps:

PREHEAT oven to 350°F.
COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

Nutrition Facts : Calories 396.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 139, Sodium 233.9, Carbohydrate 42.5, Fiber 0.2, Sugar 38.6, Protein 8.8

Tips:

Use room-temperature ingredients. This will help the batter mix more smoothly and evenly.
Don't overbeat the batter. Overbeating can incorporate too much air into the batter, which can cause the flan to be too light and airy.
Use a water bath. This will help to prevent the flan from curdling or cracking.
Bake the flan until it is just set. Overbaking can cause the flan to be dry and rubbery.
Chill the flan for at least 4 hours before serving. This will allow the flavors to develop and the flan to firm up.

Conclusion:

Mexican chocolate cream cheese flan is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, creamy texture and delightful chocolate flavor, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Mexican chocolate cream cheese flan a try. You won't be disappointed!