Chocolate Flan Recipe
Chocolate Flan recipe to make once and again. This homemade flan is soft, creamy, and perfectly sweetened. It’s made with whole milk and it’s delicious. This amazing naturally gluten-free dessert takes only 4 ingredients!
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About this recipe
Homemade Chocolate Flan takes only 4 ingredients, that you probably have at home, and is super easy to make. For a classic vanilla flan here is the link to an amazing flan recipe.
It’s made with whole milk and is very soft and creamy. It’s perfectly sweetened and with a delicious chocolate flavor. You can serve it as it is or with whipped cream and dulce de leche if desired.
It’s a naturally gluten-free dessert so easy, that you can make it once an again. You can make it in individual flan molds or in a baking dish. It’s a perfect dessert to have in the fridge for when you want something sweet or to share at a dinner table.
Ingredients
The main ingredients of this recipe are:
- Milk: whole milk for best flavor and consistency.
- Eggs: room temperature eggs are better.
- Sugar: white granulated sugar for the caramel and the custard.
- Chocolate: dark or semi-sweet chocolate.
How to make homemade Chocolate Flan
Preheat oven to 340°F (170°C).
I used 1/2 cup stainless steel ramekins for individual flans, and for a whole flan, I used a loaf pan (9×5-inch) or similar. Try not to use molds that are too deep.
For the caramel:
In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, I don’t recommend letting get too dark because you risk it burning.
Pour the caramel into the flan mold(s). Let cool.
For the flan:
Mix the eggs with the sugar in a large bowl. Don´t beat it, just mix.
In a deep saucepan heat the milk with the chopped chocolate and stir until the chocolate melts. Before it boils remove it from heat.
Pour the hot milk over the eggs without stopping stirring.
Strain the mixture in the prepared molds and cover them with aluminum foil. Don’t overfill.
Cook in a double boiler for about 30 to 40 minutes, if you use individual flan molds or 50 minutes if you use a big one. Keep in mind that all ovens are different.
Let cool and place the flan covered in the refrigerator for 24 hours.
To unmold the flan separate it from the edges with a knife, place an upturned plate on top, and turn it over.
Storing
Store the flan covered in the refrigerator for up to 4 days. It’s not suitable to freeze.
Serving options
- Cream: fresh whipped cream.
- Dulce de leche: whipped cream and dulce de leche is a perfect match.
- Fruits: fresh fruits like strawberries, peaches, and so on.
- Cookie: GF cookie to add crunchy.
- Candied Almonds: whipped cream and candied almonds are perfect.
Top Tips to make the best flan
- Whole milk: whole milk for the best consistency, not low in fat.
- Mix: when mixing the eggs with the milk just mix until combined, not beat too much.milk mixture with the eggs, it’s important to mix until combined, not beat too much.
- Cooking: The cooking is in a double boiler, and covered with aluminum foil.
- Rest: The dessert needs to rest 24hs for the best consistency.
- Unmold: separate it from the edges with a knife, place an upturned plate on top, and turn it over.
For more related recipes
- The best Flan (creamy and soft)
- Lemon Posset (the easiest lemon dessert)
- Banana Split (mini cup dessert)
- Chocolate Mango Mousse (glass dessert)
- Vanilla Pastry Cream with plum compote trifle (mini dessert cup)
Easy Chocolate Flan Recipe
Ingredients
For the caramel:
- ¾ cup granulated sugar
- ¼ cup water
For the flan:
- 8 eggs room temperature
- ½ cup granulated sugar
- 3 and ⅛ cup milk
- 3,5 ounces chocolate (100gr) chopped
Instructions
- Preheat oven to 340°F (170°C)
- I used 1/2 cup stainless steel ramekins for individual flans, and for a whole flan, I used a loaf pan (9×5-inch) or similar. Try not to use molds that are too deep.
For the caramel:
- In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, I don’t recommend letting it get too dark because you risk it burning. Pour the caramel into the flan mold(s). Let cool.
- Pour the caramel into the flan mold(s). Let cool.
For the flan:
- Mix the eggs with the sugar in a large bowl. Don´t beat it, just mix.
- In a deep saucepan heat the milk with the chopped chocolate and stir until the chocolate melts Before it boils remove it from heat.
- Pour the hot milk over the eggs without stopping stirring.
- Strain the mixture in the prepared molds and cover them with aluminum foil. Don’t overfill.
- Cook in a double boiler for about 30 to 40 minutes, if you use individual flan molds or 50 minutes if you use a big one. Keep in mind that all ovens are different.
- Let cool and place the flan covered in the refrigerator for 24 hours.
- To unmold the flan separate it from the edges with a knife, place an upturned plate on top, and turn it over.
