San Antonio Style Mexican Chocolate Flan
Silky smooth flan infused with rich Mexican chocolate and a hint of cinnamon, inspired by classic San Antonio dessert flavors. This mexican-inspired desserts ready in about 80 minutes layers granulated sugar, water, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 14 oz (1 can) sweetened condensed milk
- 12 oz (1 can) evaporated milk
- 3 oz, chopped Mexican chocolate tablet
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat without stirring until the mixture turns a deep amber caramel, about 8-10 minutes.
- Step 2: Immediately pour the hot caramel into a 9-inch round flan mold or casserole dish, swirling to coat the bottom evenly. Set aside to harden.
- Step 3: In a medium saucepan over low heat, melt 3 oz chopped Mexican chocolate with 1 tsp ground cinnamon, stirring frequently until smooth. Remove from heat and let cool slightly.
- Step 4: In a large bowl, whisk together 4 large eggs, 14 oz sweetened condensed milk, 12 oz evaporated milk, the melted chocolate mixture, and 1 tsp vanilla extract until fully blended.
- Step 5: Pour the chocolate custard mixture over the set caramel in the flan mold.
- Step 6: Place the flan mold inside a larger baking pan. Fill the outer pan with hot water halfway up the sides of the flan mold to create a water bath.
- Step 7: Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- Step 8: Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Step 9: To serve, run a knife around the edges to loosen, invert onto a serving plate, and let the caramel sauce drizzle over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does San Antonio Style Mexican Chocolate Flan take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover San Antonio Style Mexican Chocolate Flan?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in San Antonio Style Mexican Chocolate Flan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale San Antonio Style Mexican Chocolate Flan for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with San Antonio Style Mexican Chocolate Flan?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
