There is a store on a dusty street in the small Mexican border town of Puerto Palomas appropriately called The Pink Store given its bright pink exterior. Tourists and residents alike find every manner of Southwestern décor and trinkets. Tucked in back is a restaurant well known for especially fresh Mexican fare and where I experienced the most decedent Mexican chocolate flan.
This recipe begins with those flavors and deepens the chocolate by adding 70% bittersweet chocolate to the Mexican chocolate. Taking the dessert to the next level happens with the addition of ground chili peppers; just enough to create the hint of spice on the tongue.
Using Mexican chocolate is a must here. Unlike chocolate bars, Mexican chocolate is rough since the sugar is not fully dissolved. Usually used to make hot chocolate, in this recipe, it lends a silky sweet smoothness to counter the bitter chocolate.
1 ¼ c sugar, divided
5 T water
2 cinnamon sticks
2 c whole milk
1 c heavy cream
5 large egg
1 large egg yolk
6 oz Mexican chocolate, such as Ibarra
4 oz 70% bittersweet chocolate, such as Ghirardelli 70% Cacao Extra Bittersweet Chocolate
1 t vanilla
¼ t ground chili pepper such as Penzeys Spices Ground Ancho Chili Pepper
2 T coffee liqueur
Heat oven to 325°.