Yield: 8 servings
Chocolate Flan
This rich and creamy chocolate flan recipe with cinnamon is an easy make-ahead dessert served chilled, making it perfect for hot summer days!
Ingredients
- ¾ cup granulated sugar
- 4 oz semi-sweet chocolate
- 1 (15 oz) can evaporated milk, or heavy cream
- 1 (12 oz) can sweetened condensed milk
- 5 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, optional
Want to save this recipe?
Instructions
- In a small sauce pan over medium-low heat, cook sugar, stirring often, while the sugar melts. Cook sugar until it turns golden caramel color, this will take about 8 to 10 minutes and shouldn’t be hurried or it can burn.
- Once the sugar is the correct color, work quickly and pour it into a flanera (or an 8-inch round baking pan or bundt pan). Tilt the pan until the caramel covers the bottom, allowing the caramel to go as high as possible around the sides. Set aside to cool.
- Preheat the oven to 350°F.
- Place the chocolate pieces and a couple of tablespoons of evaporated milk in a bowl. Heat in the microwave for 20 to 30 seconds, then stir until smooth. Make sure all the chocolate is melted.
- Add the melted chocolate to a blender. Then add the milks, eggs, cocoa powder, vanilla and cinnamon. Blend until smooth.
- Lightly bang the blender 2 or 3 times on the counter to pop the bubbles. Pour the mixture into the cooled pan.
- Water Bath: If using a flanera pan, seal the lid. If using a regular baking dish, tightly cover the pan with foil. Place flan pan inside a larger baking dish. Place the pan into the oven, then carefully pour water into the outer pan until water reaches half way up the sides of the pan with the flan.
- Bake for 50 minutes. The edges should be cooked but the middle will still be a little bit jiggly. Check the flan for doneness, by inserting a knife near the center. If it comes out clean, the flan is done. If it is not done, cover and continue baking for another 10 minutes.
- Remove the flan from the water bath and cool completely on the counter, and then refrigerate for at least 1 hour (or up to overnight) before un-molding.
- To un-mold, run a knife around the edge of the flan, then place a plate upside down over the pan. Hold the pan and plate tightly and flip them over. Gently lift the pan off of the flan. Scrape any remaining caramel sauce over the top of the flan and serve.
Notes
Store Leftovers: Store flan whole or sliced in an airtight container for up to 7 days. You can also tightly cover the flanera with foil to reduce clean-up. Keep the flan away from strong-smelling foods to avoid the transfer of odors. Serve it chilled, straight out of the fridge.
Nutrition
Serving: 1 serving, Calories: 412kcal, Carbohydrates: 56g, Protein: 12g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 147mg, Sodium: 157mg, Potassium: 463mg, Fiber: 2g, Sugar: 53g, Vitamin A: 417IU, Vitamin C: 2mg, Calcium: 289mg, Iron: 2mg