Chocolate Flan (Flan de Chocolate)
A silky, custardy chocolate flan baked in a gentle water bath with a shiny caramel top—simple to prep, chill to set, and slice into pure bliss.
Servings: 8
Calories: 229kcal
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
Calories: 229kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 86mg | Potassium: 249mg | Fiber: 1g | Sugar: 22g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg