Creamy Chocolate Flan Caramel (Printable Version)
# What You'll Need:
→ Caramel
01 -
200 g granulated sugar
→ Flan Base
02 -
120 g semi-sweet chocolate chips
03 -
4 tbsp evaporated milk, for melting chocolate
04 -
1 can (354 ml) evaporated milk
05 -
1 can (397 g) sweetened condensed milk
06 -
2 tbsp unsweetened cocoa powder
07 -
6 large eggs
08 -
1 tsp vanilla extract
09 -
1/2 tsp ground cinnamon
→ To Serve (optional)
10 -
Whipped cream
11 -
Fresh strawberries, halved
# Step-by-Step Directions:
01 -
Place granulated sugar in a medium saucepan over medium heat. Stir continuously until sugar melts and develops a deep amber color. Immediately pour the caramel into the base of a bundt pan or flanera, swirling to evenly coat the bottom. Allow caramel to cool and set completely.
02 -
Combine the chocolate chips and 4 tablespoons evaporated milk in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until chocolate is fully melted and mixture is smooth. Let cool slightly.
03 -
In a blender, add melted chocolate mixture, remaining evaporated milk, sweetened condensed milk, cocoa powder, eggs, vanilla extract, and ground cinnamon. Blend until the mixture is completely smooth with no lumps remaining.
04 -
Pour the blended flan mixture gently over the cooled caramel layer in the pan. Tap the pan firmly on the counter two to three times to release any trapped air bubbles.
05 -
Cover the pan tightly with aluminum foil. Place the bundt pan or flanera inside a large roasting dish. Fill the roasting dish with hot water until it comes halfway up the sides of the flan pan.
06 -
Transfer the entire water bath setup to an oven preheated to 160°C. Bake for 55 to 70 minutes, or until flan edges are set but the center gently jiggles when moved.
07 -
Remove the pan from the water bath and transfer to a wire rack. Allow to cool completely at room temperature, then refrigerate for a minimum of 2 hours, preferably overnight, to fully set.
08 -
Once the flan is thoroughly chilled, run a thin knife around the edges to loosen. Invert a serving plate over the pan, carefully flip them together, and gently lift off the pan. Garnish with whipped cream and strawberries if desired, and spoon reserved caramel over the top before serving.
# Helpful Notes:
01 -
Let the flan chill in the pan overnight for the smoothest texture and optimal caramel release.
02 -
Ensure the caramel is fully cooled before pouring in the flan mixture to avoid curdling the eggs.
03 -
Do not open the oven during baking except to check the water bath.
04 -
A simple bundt pan design helps prevent sticking when unmolding.