Chocolate Flan Recipe
Easy Chocolate Flan recipe to make once and again. This homemade flan is rich, creamy, and made without condensed milk. It’s made with whole milk and has a smooth custard, a layer of caramel, and chocolate flavor. This amazing, naturally gluten-free dessert takes only 4 ingredients!
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About this homemade chocolate flan without condensed milk
Homemade Chocolate Flan is a naturally gluten-free dessert that takes only 4 ingredients that you probably have at home, and is super easy to make. For a classic flan recipe made from scratch, you must try this amazing flan recipe.
This easy flan is made with whole milk and has a smooth custard, a layer of caramel, and chocolate flavor. You can serve it as it is or with whipped cream and dulce de leche if desired. You can make it in individual flan molds or in a big baking dish.
Can I make chocolate flan ahead of time?
Yes, flan needs to chill overnight. You can prepare it and keep it in the refrigerator until serving.
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).
Prepare 1/2 cup stainless steel ramekins for individual flans, and a loaf pan (9×5-inch) or similar for a big flan. 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. Don’t recommend letting it 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 the heat.
Pour the hot milk over the eggs, stirring constantly, without stopping.
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 are a perfect match.
- Fruits: fresh fruits like strawberries, peaches, and so on.
- Cookie: GF cookie to add crunch.
- 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 over-beat.
- Cooking: The cooking is in a double boiler, and covered with aluminum foil.
- The flan is ready when it is set around the edges but slightly jiggly in the center.
- Rest: The dessert needs to rest for 24 hours 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 oven-baked desserts
Easy Chocolate Flan Recipe (4 ingredients)
Ingredients
For the caramel:
- ¾ cup granulated sugar
- ¼ cup water
For the flan:
- 8 eggs, room temperature
- ½ cup plus 1 tablespoon white granulated sugar
- 3 and ⅛ cup milk
- 3,5 ounces of chocolate (100g), chopped
Instructions
- Preheat oven to 340°F (170°C).
- Prepare 1/2 cup stainless steel ramekins for individual flans, and a loaf pan (9×5-inch) or similar, for a big flan. Try not to use molds that are too deep.
For the caramel:
- In a deep saucepan, heat the sugar with the water. Let it boil until caramel is formed. Don’t recommend letting it 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 the heat.
- Pour the hot milk over the eggs, stirring constantly, without stopping.
- 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, for individual flans, or 50 minutes for a big flan. 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.