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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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No, not flan. This is flavored like Mexican hot chocolate! The addition of cream cheese makes it even richer & creamier. **HINT: my stand mixer did not combine the ingredients enough for my liking. I recommend a whisk or hand held electric mixer where you have more control.** Using cream cheese makes it a bit thicker and will hold up the mini chocolate bits. When they melt they give a bit of a marbled effect. :) Developed for RSC#15. Enjoy! Ingredients:
6 eggs |
2 ounces cream cheese, softened |
1/3 cup dark brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground dried ancho chile powder |
1 teaspoon pure vanilla extract |
1 pinch salt |
3 cups whole milk |
1/4 cup mini semi sweet chocolate chips |
Directions:
1. Preheat oven to 300°F.
2. Beat together eggs & cream cheese until very well combined. Add brown sugar through salt & beat until very well combined. Add milk & combine thoroughly.
3. Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
4. Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
5. Bake for 30 minutes. It's ok if it's a little wobbly in the center. Depending on your oven, it may take a few minutes more (5-10).
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