This creamy chocolate flan is a decadent dessert perfect to end any meal. A delicious upgrade to the classic flan.
Flan is one of my favorite desserts ever. I love it because (1) it’s delicious, (2) it’s so easy to make and (3) it’s versatile, which means it can be made in a variety of flavors. With flan, you can have a beautiful and decadent dessert for any occasion that is sure to impress.
What is Flan?
Flan is a custard dessert with a layer of caramel sauce that is commonly prepared in Latin America. It is made of 5 main ingredients: eggs, milk, sweetened condensed milk, sugar and vanilla. You can then add other ingredients to the mix to create different flavors.
For example, you can add coconut milk to make a coconut flan, pineapple to make pineapple flan and even chocolate to make a chocolate flan. 😋
How to Make Chocolate Flan?
Making this chocolate flan recipe is very easy. First, you want to prepare the caramel sauce that will be the top layer of your flan.
In a small saucepan over medium heat, heat the sugar stirring constantly until melted and golden brown; Pour into an 8-inch round pan. Working quickly, swirl melted sugar around the bottom and sides of the round pan to coat.
Then move on to preparing the egg mixture. Add chocolate and evaporated milk to a medium microwaveable bowl. Place in the microwave for 30 seconds. Stir the milk and chocolate together. Continue heating the milk, 30 seconds, at a time and stirring until the chocolate is completely melted.
In a blender, combine chocolate milk mix, sweetened condensed milk, eggs, cinnamon, and vanilla. Pour the mixture into the 8-inch pan with the caramel layer.
Bake for 40 minutes or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes and place in the refrigerator for about 4 hours to cool completely before removing from the pan.
Tips For Making Chocolate Flan
- When swirling the caramel around the bottom of the baking dish, make sure to use oven mittens to hold the dish as it will turn hot very quickly with the heat from the caramel.
- Bake the flan in a water bath. Place the round pan with the flan mixture inside a larger rectangle baking pan and fill the outer dish with hot water to ½ inch depth.
- Refrigerate the flan for at least 4 hours before removing it from the mold. This will help prevent the flan from breaking.
Other Recipes You’ll Love:
- Coconut Flan
- Pineapple Flan
- Chai Rice Pudding
- Caramel Coffee Bread Pudding
- Sweet Potato Pudding (Dulce de Batata)
INGREDIENTS
- ½ cup sugar
- 4 oz. semi-sweet chocolate
- 15 oz evaporated milk (1 can)
- 12 oz sweetened condensed milk (1 can)
- 5 large eggs
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
- Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return the dish to water.
- Add chocolate and evaporated milk to a medium microwaveable bowl. Place in the microwave for 30 seconds. Stir the milk and chocolate together. Continue heating the milk, 30 seconds, at a time and stirring until the chocolate is completely melted.
- In a blender, combine chocolate milk mix, sweetened condensed milk, eggs, cinnamon and vanilla. Pour the mixture into the 8-inch pan with the caramel layer.
- Bake for 50 minutes or until a table knife inserted in the middle comes out clean. Cool on wire rack for about 30 minutes and place in the refrigerator for about 4 hours to cool completely before removing from the pan.
- Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release.
- Keep refrigerated until time to serve.
NOTES
- When swirling the caramel around the bottom of the baking dish, make sure to use oven mittens to hold the dish as it will turn hot very quickly with the heat from the caramel.
- Bake the flan in a water bath. Place the round pan with the flan mixture inside a larger rectangle baking pan and fill the outer dish with hot water to ½ inch depth.
- Refrigerate the flan for at least 4 hours before removing it from the mold. This will help prevent the flan from breaking.
Nutrition
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Annette
Why is the cream cheese nor added to make the chocolate flan? Or is it better without it.
Vanessa
This recipe does not use cream cheese.
Sandy
Delicious! My caramel was a little tricky but maybe I cooked it too long but I soldiered through!
Vanessa
Thank you, glad you enjoyed the recipe!
Sandy
Delicious and rich. My first attempt at flan and it was excellent!
Bunny
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
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
Vanessa, the caramel is really just the melted sugar to a golden brown?
Vanessa
That is correct.
Kelli
Do you think this recipe could be doubled? I have a large crowd to feed!
Vanessa
Yes, it can. 🙂
Rosanna Mancino
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
Me alegra mucho que esta receta te traiga lindos recuerdos. Espero te guste.
mavi trapos
Totally agree! Chocolate is always good idea! I love flan and now I'am learning how to make flan! Thanksssssss
Vanessa
It sure is always a great idea. I love chocolate everything. 😉
FABIOLA S ACOSTA
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
I'm glad you like it! I hope it turns out delicious!
Ideasandcreams
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
Thank you! Enjoy it.
Enriqueta E Lemoine
Impeccable, to say the least. What a beautiful chocolate flan!
Vanessa
Thank you! It's so decadent and yummy too!