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Chocolate Flan Recipe

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3.9 from 90 reviews

This decadent Chocolate Flan combines the rich, creamy texture of classic flan with the intense flavor of semi-sweet chocolate. A luscious caramel base is topped with a velvety chocolate custard baked gently in a water bath for perfect smoothness. Ideal for chocolate lovers looking for an elegant dessert that’s both comforting and indulgent.

Ingredients

Caramel

  • 3/4 cup granulated sugar

Chocolate Flan Custard

  • 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
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Make the caramel: In a small saucepan over medium-low heat, cook the granulated sugar while stirring often. Continue cooking until the sugar melts and turns a golden caramel color, about 8 to 10 minutes. Be careful not to hurry to prevent burning.
  2. Coat the pan: Quickly pour the hot caramel into a flanera or an 8-inch round baking pan or bundt pan. Tilt the pan to evenly coat the bottom and as much of the sides as possible with caramel. Set aside to cool.
  3. Preheat oven: Set your oven to 350°F (175°C).
  4. Melt the chocolate: Place the semi-sweet chocolate pieces and a couple tablespoons of evaporated milk in a microwave-safe bowl. Heat for 20 to 30 seconds, then stir until smooth and fully melted.
  5. Blend custard mixture: Pour the melted chocolate into a blender. Add evaporated milk, sweetened condensed milk, eggs, cocoa powder, vanilla extract, and cinnamon. Blend until the mixture is smooth and uniform.
  6. Remove bubbles: Gently tap the blender 2 or 3 times on the counter to release air bubbles. Pour the custard mixture evenly into the prepared caramel-coated pan.
  7. Prepare water bath: If using a flanera, seal the lid; otherwise, tightly cover the baking pan with foil. Place the flan pan inside a larger baking dish, then carefully pour hot water into the outer pan until it reaches halfway up the sides of the flan pan to create a water bath.
  8. Bake the flan: Bake in the preheated oven for 50 minutes. The edges should be set while the center remains slightly jiggly. Test doneness by inserting a knife near the center; it should come out clean. If not done, cover and bake for an additional 10 minutes.
  9. Cool and chill: Remove the flan from the water bath and cool completely on the counter. Refrigerate for at least 1 hour or up to overnight for best texture before unmolding.
  10. Unmold and serve: Run a knife around the flan’s edge to loosen it. Place a serving plate upside down over the pan, hold both firmly, and invert to release the flan onto the plate. Spoon any remaining caramel sauce from the pan over the top and serve chilled.

Notes

  • Use a gentle heat when melting sugar to avoid burning the caramel.
  • If you don’t have a flanera pan, an 8-inch round or bundt pan works well for baking.
  • The optional ground cinnamon adds warmth and depth but can be omitted for a purer chocolate taste.
  • A water bath (bain-marie) is essential to ensure creamy, custard-like texture without cracking.
  • For a richer dessert, use heavy cream instead of evaporated milk.
  • Ensure the flan is well chilled before unmolding to maintain its shape and texture.

Find it online: https://justsosavory.com/chocolate-flan-recipe/