Chocolate Flan Recipe (no condensed milk)
This easy Chocolate Flan Recipe is rich, creamy, and full of chocolate flavor, with a silky-smooth custard and a layer of golden caramel. Naturally gluten-free, made with just 4 ingredients and no sweetened condensed milk, this homemade chocolate flan is an incredibly simple dessert to make from scratch.
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Chocolate flan without condensed milk
Chocolate flan is a rich and creamy twist on traditional homemade flan. It has the same silky-smooth custard and golden caramel topping, but with the addition of melted chocolate for a deliciously rich chocolate flavor. Made with just 4 simple ingredients and doesn’t require sweetened condensed milk. If you’re looking for a classic flan made from scratch, try this classic flan recipe.
Like classic flan, this chocolate version is baked in a water bath and chilled until perfectly set. It’s naturally gluten-free and can be made ahead, making it an ideal dessert for dinner parties, holidays, or whenever you’re craving a decadent, creamy treat. If you love traditional flan, you’ll love this rich chocolate twist! It also pairs with many toppings!
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Milk: whole milk for best flavor and consistency.
- Eggs: room-temperature eggs are better.
- Sugar: white granulated sugar for the caramel and to sweeten the chocolate custard.
- Chocolate: Use good-quality dark or semi-sweet chocolate.
How to make homemade Chocolate Flan
Preheat oven to 340°F (170°C).
Prepare six ½-cup stainless steel ramekins for individual flans, or use a 9×5-inch loaf pan (or a similar-sized pan) for one large flan. Avoid using molds that are too deep, as this can affect the cooking time.
For the caramel:
In a deep saucepan, combine the sugar and water. Bring to a boil and cook until the sugar turns into a golden caramel. Don’t let it get too dark, as it can burn quickly.
Pour the caramel into the flan mold(s). Let cool.
For the chocolate custard:
Mix the eggs and sugar in a large bowl just until combined. Do not beat or whisk vigorously, as you don’t want to incorporate too much air.
In a deep saucepan, heat the milk with the chopped chocolate, stirring until the chocolate is completely melted. Remove from the heat just before the milk boils.
Slowly pour the hot milk into the egg mixture, stirring constantly until fully combined.
Strain the mixture into the prepared molds and cover them with aluminum foil. Don’t overfill.
Bake the flan:
Cook in a double boiler for about 30–40 minutes for individual flans, or about 50 minutes for one large flan. Keep in mind that baking times may vary depending on your oven.
Chill and unmold
Let cool and place the flan, covered, in the refrigerator for 24 hours.
To unmold the flan, run a knife around the edges to loosen it. Place a plate upside down over the flan, then carefully flip it over.
Store the flan covered in the refrigerator for up to 4 days. It’s not suitable to freeze.
Why is chocolate flan baked in a water bath?
A water bath helps the flan cook gently and evenly. The hot water surrounds the molds with moderate heat, allowing the custard to set gradually and stay smooth and creamy. This gentle cooking method also helps prevent overcooking, which can cause bubbles, cracks, or a rubbery texture.
Good to know: baking tips
- Whole milk: Whole milk for a smooth consistency and rich flavor.
- Don’t overmix the eggs: Mix the eggs and sugar just until combined. Incorporating too much air can create holes in the finished flan.
- Water bath. Baking the flan in a water bath allows it to cook gently and evenly.
- Don’t overbake. The edges should be set while the center slightly jiggles. The custard will continue to set as it cools.
- Chill overnight. Refrigerate the flan for about 24 hours before serving for the best texture.
- Unmolding: gently loosen the edges of the flan with a thin knife. Place a plate over the mold and carefully turn it upside down.
You might wonder: FAQ
Is chocolate flan gluten-free?
Yes, flan is a naturally gluten-free dessert. Always check the chocolate label if you need to avoid traces of gluten.
Can I make chocolate flan ahead of time?
Yes, it’s the perfect make-ahead dessert. It needs to chill overnight to fully set, so you can prepare it a day in advance and keep it refrigerated until you’re ready to serve.
Can I make one large chocolate flan instead of individual flans??
Yes, you can make this recipe in a larger baking dish or loaf pan instead of individual flan molds. Be careful with the baking time; a larger flan will need more baking time.
Make it your own: serving options
This chocolate custard is super soft and pairs very well with many toppings.
- Cream: fresh whipped cream balances the chocolate custard.
- Dulce de leche: whipped cream and dulce de leche are a perfect match. This is for a sweet tooth!
- Fruits: fresh fruits like strawberries and peaches that contrast the rich chocolate.
- Cookie: Serve the flan with a simple gluten-free cookie for a little crunch.
- Candied Almonds: toasted almonds that add crunch.
For more gluten-free custard desserts
Easy Chocolate Flan Recipe (no condensed milk)
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 cups plus 2 tablespoons of milk
- 3,5 ounces of chocolate (100g), chopped
Instructions
- Preheat oven to 340°F (170°C).
- Prepare six ½-cup stainless steel ramekins for individual flans, or use a 9×5-inch loaf pan (or a similar-sized pan) for one large flan. Avoid using molds that are too deep.
For the caramel:
- In a deep saucepan, combine the sugar and water. Bring to a boil and cook until the sugar turns into a golden caramel. Don't let it get too dark, as it can burn quickly.
- Pour the caramel into the flan mold(s). Let cool.
For the chocolate custard:
- Mix the eggs and sugar in a large bowl just until combined. Do not beat or whisk vigorously, as you don't want to incorporate too much air
- In a deep saucepan, heat the milk with the chopped chocolate, stirring until the chocolate is completely melted. Remove from the heat just before the milk boils.
- Slowly pour the hot milk into the egg mixture, stirring constantly until fully combined.
- Strain the mixture into the prepared molds and cover them with aluminum foil. Don’t overfill.
- Cook in a double boiler for about 30–40 minutes for individual flans, or about 50 minutes for one large flan. Keep in mind that baking times may vary depending on your oven.
- Let cool completely, then cover and refrigerate the flan for 24 hours.
- To unmold the flan, run a knife around the edges to loosen it. Place a plate upside down over the flan, then carefully flip it over.
Notes
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