Chocolate Flan
A decadent chocolate custard flan — like a cross between flan and a silky pot de crème, with caramel on top.
Ingredients
Total time: 85 minutes
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Custard
- 4 large eggs
- 2 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 4 oz semisweet chocolate, melted
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- 1
Heat the oven to 325°F and boil water for the bath.
- 2
Cook the sugar and water to an amber caramel and pour into a 9-inch dish, swirling to coat.
- 3
Whisk the eggs and yolks gently, then whisk in the condensed milk and evaporated milk.
- 4
Whisk in the melted chocolate, cocoa, and vanilla until completely smooth.
- 5
Strain over the caramel, set in a roasting pan, and add hot water halfway up the sides.
- 6
Bake 55–65 minutes until set with a slight wobble, then chill 4 hours before unmolding.
Zoe's Tips
- Let the melted chocolate cool slightly so it doesn't scramble the eggs.
- Sift the cocoa to keep the custard perfectly smooth.
- This one is rich — serve smaller slices with fresh berries.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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