MY DOMINICAN KITCHEN
This creamy chocolate flan is a decadent dessert perfect to end any meal. A delicious upgrade to the classic flan.
Let’s get started!
01 – Granulated Sugar
02 – Semi-sweet Chocolate
03 – Condensed milk
04 – Evaporated milk
05 – Eggs
06 – Vanilla extract
01
– 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.
02
– 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.
03
– Place an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
04
– 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.
05
– 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.
06
– Keep refrigerated until time to serve.