Easy Chocolate Flan
User Reviews
5
69 reviews
Excellent
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8
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Calories
444 kcal
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Course
Dessert
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Cuisine
South American
Easy Chocolate Flan
Report
Easy Chocolate Flan blends bittersweet chocolate with a custard base of evaporated milk, eggs, and sweetened condensed milk, baked in a caramel-lined dish. The flan is rich, creamy, and smooth, balanced by the dark chocolate and a delicate caramel flavor. Whipped cream with chocolate liqueur and vanilla adds a light topping, complementing the dessert's dense texture.
Description
Easy Chocolate Flan incorporates a custard mixture of whole or evaporated milk, eggs, sweetened condensed milk or sugar, vanilla, chocolate liqueur, and bittersweet chocolate chips. The preparation starts with making a caramel by melting sugar until amber and carefully adding water to form a caramel sauce. The custard is poured over the caramel and baked, typically in a water bath to ensure even cooking and prevent cracking. The chocolate in the custard gives depth and richness to the smooth, creamy flan texture. A whipped cream topping flavored with chocolate liqueur, vanilla, and confectioners' sugar adds lightness to each serving.
Serve the chocolate flan chilled or slightly warmed, optionally drizzling additional chocolate sauce made from bittersweet chocolate and cream for extra richness. It is suitable as a dessert portioned in ramekins.
This flan can be stored covered in the refrigerator for up to 3-4 days. Gentle reheating in a low oven is possible but avoid overheating to maintain texture. It can also be frozen wrapped individually for 1-2 months; thaw in the refrigerator and bring to room temperature before serving. The water bath cooking method ensures an even texture without curdling.
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Ingredients
For the Chocolate Flan:
- 2 cans (12 oz / 354 ml) evaporated milk, half and a half or whole milk *(Full Fat)
- 5 egg room temperature, large yolks
- 3 egg room temperature, large
- 1 can (14oz) sweetened condensed milk (full-fat) or 150g (¾ cup) granulated sugar
- 1 tablespoon vanilla extract pure
- 1 tablespoon chocolate liqueur such as Creme de Cacao
- 200 g bittersweet chocolate chips 1 cup
For the Caramel:
- 1 cup granulated sugar
- ½ cup water room temperature
For the Whipped Cream:
- 1 cup heavy cream cold
- 1 tablespoon chocolate liqueur , such as Creme de Cacao
- 2 teaspoons vanilla extract pure
- ¼ cup confectioners' sugar
- 118 ml water hot, 1/2 cup
Instructions
How to Make Caramel
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don't worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
- Carefully pour the caramel into the bottom of (8) 9 oz Ramekins; quickly swirl around to coat all bottom and sides. The caramel hardens as it cools, so work quickly. Let the caramel cool completely.
How to Make Chocolate Flan
- Note: The full instructions are provided in the recipe card below.
- Adjust a rack to the middle position and preheat the oven to 350° degrees. Put the evaporated milk in a saucepan and bring it to a simmer over medium heat for about 5 to 6 minutes. Remove from heat and add the chocolate and cover, and let soften for about five minutes. Whisk until the chocolate is melted and smooth. Let it cool off a bit.
- Place all the remaining flan ingredients in a large bowl; whisk everything until completely smooth and evenly combined. Pour in the milk/chocolate mixture, and again, whisk everything until completely smooth and evenly combined.
- Pass the mixture through a fine strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Slowly pour into the caramel-coated ramekins to avoid air bubbles.
- Lay a dishtowel on the bottom of a roasting pan, place the ramekin on top of the towel, and then fill the pan with boiling water about halfway up the sides of the custard cups. Bake until the flan is firm and just set for about 30 to 35 minutes. When you tap the edge of the ramekin, the flan should still slightly wobble in the center. (Don't worry if it seems undercooked; it will continue to cook as it cools).
- You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven. When the flan has started to set, remove the roasting pan from the oven, careful not to spill the hot water.
- Let the flan cool while sitting in the water bath until the ramekins are cool enough to handle. Remove the ramekin from the water bath, transfer it to a rack, and let the Chocolate Flan cool completely; then cover tightly with plastic wrap and refrigerate overnight.
How to unmold Chocolate Flan
- Note: The full instructions are provided in the recipe card below.
- Remove the flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it, so the caramel loosens from the bottom of the pan. Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap.
- Then, carefully, invert a rimmed round platter over the ramekin. Grabbing both, carefully invert the Chocolate Flan onto individual platters. Pour and scrape the caramel onto the Chocolate Flan. Dollop flans with whipped cream. Garnish each with cacao powder. Enjoy!
How to Make Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, vanilla, liqueur, and confectioners' sugar and whip on medium speed until soft peaks form.
Equipments used:
Notes
- Store flan tightly covered in the refrigerator for up to 3-4 days.
- Reheat gently in a low oven (around 250°F) for 10-15 minutes if desired, but avoid overheating.
- Make ahead by baking and cooling, then refrigerate covered for at least 4 hours or overnight to set.
- Freeze wrapped individually for up to 1-2 months; thaw in refrigerator before serving.
- Use a water bath (bain-marie) for even cooking and a smooth texture.
- Avoid melting caramel over the highest heat setting to prevent burning.
- Optional chocolate sauce can be made by melting bittersweet chocolate with heavy cream and poured over flan.
Genuine Reviews
User Reviews
Overall Rating
5
69 reviews
Excellent
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