THURSDAY'S RECIPE: CHOCOLATE FLAN WITH CAJETA, Chef Yerika's style

Chocolate Flan: A silky and elegant take on the timeless classic

Flan is one of those desserts that spans generations. It's a staple of Mexican desserts, but also a perfect canvas for more contemporary reinterpretations. In this version, we've transformed it into a deep, full-bodied, creamy chocolate flan with a velvety texture that makes it a jewel of modern pastry.

As always in Chef Yerika's kitchen, balance is everything: this flan is rich in flavor yet light on the palate, with just the right amount of sweetness and the subtle bitterness of semi-sweet chocolate. The result is elegant, comforting, and perfect for a special occasion or as a dessert upgrade for an everyday menu. Yield: 10–12 servings. Total time: 1 hour + chilling. Difficulty: Medium. Expected texture: Silky, firm, yet delicate when cut.

Ingredients

For the cajeta caramel:

• 8 oz (1 cup) of cajeta (can be goat's milk or vanilla)

• 2 oz (1/4 cup) hot water (optional, to thin the cajeta if it is too thick)
  

For the flan:

• 6 large whole eggs (at room temperature)

• 1 can (14 oz) of condensed milk.

• 1 can (12 oz) of evaporated milk.

• 8 oz (1 cup) whipping cream (can be substituted with whole milk)

• 6 oz (¾ cup) semisweet chocolate (minimum 60% cacao), chopped.

• 1 teaspoon vanilla extract or Mexican vanilla.

• A pinch of salt.
  

Preparation

1. Prepare the cajeta caramel: Pour the cajeta into the bottom of a large flan mold (9–10 inches in diameter). If it's too thick, mix it with a little hot water first. Spread evenly over the bottom and lower sides. Set aside.
   

2. Melt the chocolate: Melt the chocolate in a double boiler or in short bursts in the microwave. Let it cool.
   

3. Prepare the flan mix: In a blender or large bowl, combine the eggs, condensed milk, evaporated milk, cream, vanilla, salt, and the melted, warm chocolate. Blend or whisk until smooth and free from bubbles.
   

4. Pour and bake: Pour the mixture over the cajeta in the pan. Cover with foil. Place the pan in a pan of hot water (bain-marie). Bake at 325°F (160°C) for 55–65 minutes or until the center is slightly firm but still jiggly when moved.
   

5. Cooling and unmolding: Let cool to room temperature, then refrigerate for at least 6 hours or overnight. To unmold, run a thin knife around the edges and invert onto a deep serving platter.
   

Chef Yerika's Tips

• Don't overbeat the eggs or you'll incorporate air that will create bubbles in the flan.

• If you want an ultra-thin flan, strain the mixture before pouring it into the mold.

• The double boiler should not boil violently; make sure the water remains hot but without aggressive bubbles.

• For decoration: Serve with whipped cream with cocoa, toasted nuts or grated dark chocolate.
  

Creative variations in the Yerika style

1. Chocolate Flan with Pot Coffee: Add 1 teaspoon of instant coffee or 2 oz of concentrated pot coffee to the mixture before baking. You can infuse the evaporated milk with cinnamon and cloves.
   

2. Spicy Chocolate Flan: Add 1/4 teaspoon of ground ancho chile or toasted and ground pasilla chile for a smoky note. You can also use a pinch of chipotle chile powder.
   

3. White Chocolate and Vanilla Flan: Substitute white chocolate for the dark chocolate (use 6 oz) and increase the vanilla to 1 1/2 teaspoons. Top with an orange or passion fruit caramel.
   

4. Chocolate and Plantain Flan: Add ½ a cooked ripe plantain to the mixture before blending. Serve with dark rum sauce.
   

5. Individual Mini Flans for Catering: Divide the mixture into individual ramekins or aluminum molds and bake for 35–40 minutes. Perfect for portion control or large-scale serving. This Chef Yerika-style chocolate flan represents how a classic can be reinvented without losing its essence. With precise technique and a careful selection of ingredients, we achieve an elegant, rich, and perfectly balanced dessert, ideal for surprising guests at a special dinner or for treating yourself any day of the week.
   

   I invite you to prepare it slowly, to enjoy every step of the way, and, above all, to share it. Because in every spoonful, as in all good cooking, there is history, love, and flavor.
   

   Do you dare to add your own twist? You can explore variations with coffee, spices, or fruit, or enjoy it as is: pure, dark, and full of character.