Chocolate Flan Recipe
A rich, silky chocolate flan recipe with deep caramel notes and creamy custard—an indulgent twist on the traditional Latin dessert.
Print Pin Servings: 8 Servings
Calories: 325kcal
Cost: $6
Equipment
- 1 Flan mold (9-inch) Glass or metal
- 1 Heavy-bottom saucepan For caramel making
- 1 Fine-mesh strainer To smooth custard
- 1 Large roasting pan For the water bath
- 1 Aluminum foil To cover the flan mold
- 1 Whisk For blending custard
Ingredients
For the Caramel
- 1 cup granulated sugar
- ¼ cup water
- 1 tablespoon corn syrup Helps prevent crystallization
For the Chocolate Custard
- 14 oz sweetened condensed milk 1 standard can
- 12 oz evaporated milk 1 standard can
- 4 large eggs
- 3 egg yolks
- ⅓ cup unsweetened cocoa powder sifted
- 2 oz dark chocolate melted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Combine sugar, water, and corn syrup in saucepan and heat to amber.
- Pour caramel into flan mold to coat base and set aside.
- Preheat oven to 325°F (165°C).
- Whisk eggs and yolks, then add milks.
- Mix in cocoa powder, melted chocolate, vanilla, and salt.
- Strain mixture and pour into caramel-lined mold.
- Cover mold with foil, place in water bath.
- Bake for 55–65 minutes until knife comes out clean.
- Cool at room temp, then chill 4+ hours or overnight.
- Run knife around edge, invert to unmold flan.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 325kcal | Carbohydrates: 38g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 150mg | Sodium: 130mg | Potassium: 270mg | Fiber: 1g | Sugar: 34g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg