Cooked - Espresso Chico Flan

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Espresso Chico Flan

1.0

1 cup organic cane sugar

1 cup all-purpose flour

1 cup granulated sugar

⅓ cup cocoa powder

1 tsp baking soda

½ tsp salt

½ cup neutral oil

½ cup milk

2-3 shots espresso (cooled)

1 egg

1 tsp vanilla extract

4 large eggs

1 can sweetened condensed milk

1 can evaporated milk

2 tbsp espresso (cooled)

1 tsp vanilla extract

Thinly sliced dark chocolate strips

Melt organic cane sugar over medium heat until deep amber. Immediately pour into a flan or bundt pan, tilting to coat the bottom evenly.
Combine dry ingredients (flour, sugar, cocoa powder, baking soda, salt) then add in wet ingredients (oil, milk, espresso, egg, vanilla). Whisk until smooth. Gently pour over the caramel layer.
Blend eggs, condensed milk, evaporated milk, espresso, and vanilla until smooth. Do not over blend. Slowly pour over the cake batter.
Cover tightly with foil. Place pan in a water bath. Bake at 350°F for 60-70 minutes, until set with a slight jiggle in the center.
Cool completely, then refrigerate overnight. Invert onto a serving plate.
Cover the top layer with thin dark chocolate strips before serving.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇲🇽Mexican

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 25 weeks ago

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