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Chocolate Flan Recipe

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4.4 from 12 reviews

  • Author: Sara
  • Total Time: 3 hours (including chilling time)
  • Yield: 8 servings

Description

Indulge in this rich and creamy Chocolate Flan, a delightful twist on the classic dessert with luscious semi-sweet chocolate and a smooth caramel topping. This recipe combines the silky texture of traditional flan with the decadent flavor of chocolate, baked gently in a water bath to achieve the perfect custard consistency.

Ingredients

Caramel

  • 3/4 cup granulated sugar

Flan Mixture

  • 4 oz semi-sweet chocolate
  • 1 (15 oz) can evaporated milk (or heavy cream)
  • 1 (12 oz) can sweetened condensed milk
  • 5 large eggs
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Prepare the Caramel: In a small saucepan over medium-low heat, cook the granulated sugar, stirring often until it fully melts. Continue cooking without rushing until the sugar turns a golden caramel color, approximately 8 to 10 minutes. Be careful to avoid burning the caramel.
  2. Coat the Pan with Caramel: Quickly pour the hot caramel into a flanera or an 8-inch round or bundt baking pan. Tilt the pan to coat the bottom evenly and allow the caramel to climb the sides as high as possible. Set aside to cool and harden.
  3. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the flan.
  4. Melt the Chocolate: Place chocolate pieces and 2 tablespoons of the evaporated milk in a microwave-safe bowl. Heat for 20 to 30 seconds and stir until smooth and fully melted.
  5. Blend Flan Ingredients: Transfer the melted chocolate to a blender, then add the evaporated milk, sweetened condensed milk, eggs, cocoa powder, vanilla extract, and cinnamon (if using). Blend until the mixture is completely smooth and uniform.
  6. Remove Air Bubbles: Gently tap the blender 2 to 3 times on the counter to release any trapped air bubbles for a smooth custard texture.
  7. Prepare Water Bath and Pour Mixture: Pour the blended flan mixture into the cooled caramel-lined pan. Seal the flanera lid or cover the baking pan tightly with aluminum foil. Place the flan pan inside a larger baking dish and carefully fill the outer dish with hot water until it reaches halfway up the sides of the flan pan.
  8. Bake the Flan: Bake for 50 minutes, until the edges are set but the center is slightly jiggly. Test doneness by inserting a knife near the center; if it comes out clean, the flan is done. If not, cover and bake for an additional 10 minutes.
  9. Cool and Chill: Remove the flan from the water bath and let it cool completely on the counter. Refrigerate for at least 1 hour, preferably overnight, to allow the flan to fully set.
  10. Unmold and Serve: Run a knife around the inner edge of the flan. Place a serving plate upside down over the pan and invert it carefully. Lift the pan away gently to release the flan. Spoon any leftover caramel sauce from the pan over the top before serving.

Notes

  • Use a water bath to ensure the flan cooks evenly and prevents cracking.
  • Be patient while caramelizing sugar to avoid burnt flavors.
  • The optional cinnamon adds a warm hint that complements the chocolate but can be omitted if preferred.
  • For best results, refrigerate the flan overnight to enhance its texture and flavor.
  • If you don’t have a flanera, a heat-safe round baking dish works well.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://sarabaking.com/chocolate-flan-recipe/