Homemade Chocolate Flan

5 from 1 vote

This easy-to-follow recipe will guide you through the steps of creating a luscious chocolate flan that will impress your family and friends.

Course Dessert

Cuisine American

Keyword Flan

Prep Time 10

Cook Time 50

Refrigeration Time 4

Total Time 5

Servings People

Calories 560kcal

Equipment

1 Mixing bowl

Ingredients

1 cup granulated sugar
¼ cup Water
4 large Eggs
1 can 14 ounces) Sweetened condensed milk
1 cup Whole milk
½ cup Unsweetened cocoa powder
1 tsp Vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Place a large roasting pan filled with about an inch of hot water on the bottom rack. This will create a water bath for the flan to bake in.
In a small saucepan, combine the granulated sugar and water over medium-high heat. Stir until the sugar dissolves, then let it simmer without stirring. Swirl the pan occasionally until the mixture turns a deep golden brown, about 10 minutes. Be careful not to let it burn.
Pour the caramelized sugar into a 9-inch round cake pan or individual ramekins. Tilt the pan or ramekins to evenly coat the bottom with the caramel. Set aside to cool and harden.
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, cocoa powder, vanilla extract, and salt until well combined and smooth. Make sure the cocoa powder is fully incorporated to avoid any lumps.
Gently pour the flan mixture over the caramel in the cake pan or ramekins. If using ramekins, divide the mixture evenly among them. Tap the pan or ramekins gently on the counter to release any air bubbles.
Carefully place the cake pan or ramekins into the preheated oven, on the middle rack. Bake for approximately 45-50 minutes for a cake pan, or 30-35 minutes for ramekins, or until the flan is set around the edges but still slightly jiggly in the center.
Remove the flan from the oven and let it cool to room temperature in the water bath. Once cooled, cover the pan or ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flan to fully set.
When ready to serve, run a knife around the edge of the cake pan or ramekins to loosen the flan. Invert a serving plate over the pan or ramekin and quickly flip it over, allowing the flan to release onto the plate. Gently lift the pan or ramekin, revealing the beautiful caramelized top of the flan.

Notes

Tips for Perfectly Baked Chocolate Flan

Be patient while caramelizing the sugar. It can take some time for the sugar to reach the desired golden brown color, but it's crucial to avoid burning it.
To ensure a smooth and creamy texture, make sure to fully whisk the cocoa powder into the flan mixture. Any lumps of cocoa powder can affect the final result.
When baking the flan, keep an eye on the cooking time, as it may vary depending on the size and shape of your pan or ramekins. The edges should be set, but the center should still have a slight jiggle.
Allowing the flan to cool and set in the refrigerator for several hours or overnight will enhance the flavors and texture.

Nutrition