Chocolate flan is that dessert we bring out when we want something special—creamy, shiny, and with just the right bittersweet bite from real chocolate. It reminds me of family birthdays where the flan would chill all afternoon while we cooked, and by the time the coffee hits the table, everyone was already asking, “¿Y el postre?”
If you love classics like my Coconut Flan or a crowd-pleasing Chocolate Tres Leches Cake, this chocolate twist will be your new go-to. It’s simple to prep, bakes in a gentle baño de María (water bath), and chills into the dreamiest slice.
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and set up the water bath: place an 8-inch (20 cm) round cake pan inside a 13×9-inch roasting pan. Fill the outer pan with hot water to about ½ inch (1.25 cm). This keeps the custard ultra-smooth.
Make the caramel by heating the sugar in a small saucepan over medium heat, stirring until it melts and turns a deep golden amber. Immediately pour it into the 8-inch pan and, using oven mitts, carefully swirl to coat the bottom and a bit up the sides. Set the pan back in the water bath.
Melt the chocolate: combine the chocolate and evaporated milk in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until the chocolate is fully melted and the mixture is smooth. Let it cool.
Blend the custard: in a blender, combine the chocolate-milk mixture with the sweetened condensed milk, eggs, cinnamon, and vanilla. Blend until silky and even. Pour gently over the set caramel in the round pan.
Bake for about 50 minutes, until a thin knife inserted near the center comes out mostly clean with just a soft jiggle. Cool on a rack 30 minutes, then refrigerate at least 4 hours (overnight is ideal) until completely chilled and set.
To unmold, run a thin knife around the edge. Invert a serving plate over the pan, hold tightly, and flip in one confident motion. A little shake will release the flan and all that caramel sauce.
Serving Suggestions
Slice and spoon extra caramel over each piece.
Hosting a dessert table? Add Pudín de Pan or keep the theme going with Chocolate Coquito during the holidays.
Storage Tips
Refrigerate the flan (covered) for up to 3 days. Keep it in its dish until serving to preserve moisture. Unmold just before serving. Freezing isn’t recommended for custards—they can weep and turn grainy once thawed.
Recipe Tips
- Water bath = creamy texture. Keep that shallow layer of hot water around the pan. This ensures gentle, even baking.
- Caramel safety. Caramel gets very hot; always use oven mitts and swirl quickly before it sets.
- Texture cues. A slight jiggle in the center is perfect; it will firm up as it chills.
- Flavor twist. A pinch more cinnamon or a splash of espresso can deepen the chocolate flavor without making it bitter.
- Planning a full menu? Flan makes a great make-ahead finale after dishes like Arroz Blanco and Pollo Guisado.
Chocolate Flan (Flan de Chocolate)
Author:Equipment
- Conventional Oven
Ingredients
- ½ cup granulated sugar (100 g)
- 4 oz semi-sweet chocolate, chopped (113 g)
- 1 can evaporated milk, 15 oz (444 ml)
- 1 can sweetened condensed milk, 12 oz (340 g)
- 5 large eggs
- ½ teaspoon ground cinnamon (1 g)
- 1 teaspoon vanilla extract, (5 ml)
Instructions
- Preheat to 350°F (175°C). Set an 8-inch (20 cm) round cake pan inside a 13×9-inch pan and pour hot water into the outer pan to ½ inch (1.25 cm) depth.
- In a small saucepan over medium heat, melt the sugar, stirring until amber. Immediately pour into the 8-inch pan and, using oven mitts, swirl to coat bottom and sides. Return the pan to the water bath.
- Combine chocolate and evaporated milk in a microwave-safe bowl. Heat in 30-second intervals, stirring, until smooth.
- In a blender, blend the chocolate-milk mixture, sweetened condensed milk, eggs, cinnamon, and vanilla until silky.
- Pour into the caramel-lined pan. Bake for about 50 minutes, until a thin knife near the center comes out mostly clean with a slight jiggle.
- Cool on a rack 30 minutes, then refrigerate 4 hours or overnight until fully set.
- Run a knife around the edge, invert a plate over the pan, and flip. Tap or gently shake to release. Keep chilled until serving.
Notes
- Use caution when swirling hot caramel—work quickly with mitts.
- For the creamiest texture, don’t skip the water bath.
- Chill thoroughly (minimum 4 hours) before unmolding to prevent cracks.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
Follow Me on Facebook
Follow Me on Instagram
Annette says
Why is the cream cheese nor added to make the chocolate flan? Or is it better without it.
Vanessa says
This recipe does not use cream cheese.
Sandy says
Delicious! My caramel was a little tricky but maybe I cooked it too long but I soldiered through!
Vanessa says
Thank you, glad you enjoyed the recipe!
Sandy says
Delicious and rich. My first attempt at flan and it was excellent!
Bunny says
How hot does the hot water need to be – should it be boiling? Also, why put the 8” pan in the water bath in advance and then remove it to put the caramel in it?
Vanessa says
We use hot water right before it breaks a boil. We just removed the pan to be able to spread the caramel at the bottom of the pan.
Kathy Uber says
Vanessa, the caramel is really just the melted sugar to a golden brown?
Vanessa says
That is correct.
Kelli says
Do you think this recipe could be doubled? I have a large crowd to feed!
Vanessa says
Yes, it can. 🙂
Rosanna Mancino says
Vanessa, el Chocolate Flan es de mis favoritos. De veras que me has dado en el clavo y lo intentaré hacer hoy mismo.
Mi mamá me lo hacía cuando era pequeña así que tengo recuerdos delicioso del fan de chocolate.
Vanessa says
Me alegra mucho que esta receta te traiga lindos recuerdos. Espero te guste.
mavi trapos says
Totally agree! Chocolate is always good idea! I love flan and now I’am learning how to make flan! Thanksssssss
Vanessa says
It sure is always a great idea. I love chocolate everything. 😉
FABIOLA S ACOSTA says
This recipe is amazing. I love chocolate flan. I’m going to prepare this weekend. Thanks for sharing the best way how to prepare this amazing flan.
Vanessa says
I’m glad you like it! I hope it turns out delicious!
Ideasandcreams says
What delicious ! how to do this chocolate flan , my dauther lovely cooking and sure we take your notes. Now we have too much time. Thanks.
Vanessa says
Thank you! Enjoy it.
Enriqueta E Lemoine says
Impeccable, to say the least. What a beautiful chocolate flan!
Vanessa says
Thank you! It’s so decadent and yummy too!