Simply Irresistible Mexican Hot Chocolate Flan

How do you spell romance?  I spell it F-L-A-N!

For my Simply Irresistible inspired Food n' Flix dish, I made a Mexican Hot Chocolate Flan that is rich, creamy and well, simply irresistible.

What I like most about Simply Irresistible is how Amanda's (Sarah Michelle Gellar) feelings are expressed through her cooking, whether it be love, sadness, or stunned silence.  And that's exactly what I wanted to recreate.  Something that would express my love and appreciation for my wonderful Hubby.  Things have been incredibly hectic in the shop lately, hence my absence from Blogland, and we both desperately needed a relaxing (and romantic) night to take our minds off work.

Worked like a charm!

Nothing says romance like 1 Flan and 2 spoons!

Simply Irresistible Mexican Hot Chocolate Flan

  • 1 (12 oz.) can evaporated milk
  • 1 tablet Mexican chocolate (Abuelita or Ibarra brand)
  • 1/2 cup Cajeta (or caramel sauce) 
  • 1 (14 oz.) can sweetened condensed milk
  • 3 eggs

Preheat oven to 350F.

Chop the Mexican chocolate tablet into medium pieces.

Chopped Mexican Chocolate

In a small saucepan, heat the evaporated milk over medium heat until very warm.  (Do NOT boil!)  Pour the warm milk over the chocolate and let set a couple of minutes until the chocolate begins to melt.

Mexican Hot Chocolate Flan prep 1

Stir with a spoon or wire whisk to completely dissolve the chocolate.

Melted Mexican Chocolate

Pour the cajeta in the bottom of a 9-inch cake pan, tilting to coat the bottom of pan; set aside.  (I like to bake my flan in a shallow cake pan, so there is less chance of it breaking when I flip it over to serve.) 

Cajeta coated flan pan

In a blender cup, combine the evaporated milk with chocolate, the sweetened condensed milk and the eggs.  Puree until smooth.  Carefully pour the chocolate mixture into the prepared cake pan.

Mexican Hot Chocolate Flan prep 2

Place the cake pan inside a larger cake pan and fill the larger cake pan with about 1-inch of hot water.    (This is called a water bath or Bain Marie aka Baño Maria.)

Bake for about 45 minutes or until the very center of the flan is only slightly jiggly.

Remove from oven and let cool to room temperature.  Refrigerate for at least 2 hours.

To serve, place a serving plate, face-down on top of the flan.  Grabbing both the serving plate and the baking dish, gently flip the flan over; remove baking pan.


*If you're participating in Food n' Flix with me this month, be sure to email me at so I can include you in the round-up tomorrow. 



  1. This flan looks like a slice of heaven with my name written all over it! I'm going to try this one for sure! Thank you! It's confirmed why I heart your blog! :)

  2. This really does look like a slice of heaven!  And super easy!! 

  3. I've always wanted to learn how to make flan from scratch.  I think you just gave me my Christmas Day dessert. 

  4. Oh, I'm going to have to agree...flan definitely screams romance. I looove this Mexican chocolate version and can definitely see myself making it in the near future. Great choice for Simply Irresistible :D

  5. indeed irresistible - never heard of hot chocolate flan, so glad you shared this-

  6. This looks so pretty, and sounds delicious! I have never made a flan before, but would love to try:-) Gorgeous,Hugs, Terra

  7. Hello at what temp should i bake? I love your blog

  8. Ahh I love this!!!  my hubby would love this and two spoons, rico!!

  9. Made this chocolate flan today...BEST I've ever had. Thanks for the SIMPLE and delicious recipe!

  10. Hi Lisa!  This really is a simple and delicious recipe.  I'm glad you liked it.  :) 

  11. Terra, if you've never made a flan before, then this is the recipe to try.  It's so easy and practically fail-proof. :)  

  12. This is would make a delicious Christmas dessert!  Hope you like it! :) 

  13. Hi Leslie,

    The only problem I had was finding cajeta (caramel sauce). I ended up buying the little boxes to make flan and took it out of there...LOL! A friend of mine wants to try it too and she said she bought that caramel syrup you can put on ice-cream. Do you think that might work?

  14. Hi Lisa!

    The caramel topping should work fine with this recipe. :)  

  15. FYI: for the cajeta syrup...

    5 tablespoons of brown sugar
    3 tablespoons of water
    Warm up in small pan until it disolves

  16. U r awesome!!!!!!
    and u can make the cajeta with already made cajeta or the azucar MORENA. and its fine both WAYS. everybody makes things different ^
    ur awesome!!

  17. Just made this flan its in the oven ") can't wait to try it :D