Flan De Chocolate

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Prep Time15

Cook Time1 15

Cooling Time2

Total Time3 30

Course: Dessert

Cuisine: cuban

Servings:

Calories: 494kcal

Author: Cari

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
Place the heavy cream in a microwave safe measuring cup and microwave for 1 minute or until very hot, near boiling.
To a large mixing bowl, add the dark chocolate chips and pour the hot heavy cream. Whisk until the chocolate chips have fully melted.
While whisking the chocolate, slowly pour in the condensed milk, evaporated milk, whole eggs, egg yolks, brewed espresso coffee, salt and vanilla.
Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.
Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
Bake the flan for 75 minutes or until the center jiggles slightly when shaken. 40 minutes into baking, add in more water to the water bath. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin. Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan mold, so careful when lifting as to not make a mess.

The Chocolate

Milk chocolate — Use milk chocolate instead for a sweeter, creamier, and more mellow chocolate flavor that is a wonderful option for those who prefer a lighter chocolate taste
Cocoa powder — Replace melted chocolate with good quality unsweetened cocoa powder for a more subtle chocolate flavor and a slightly lighter texture
Mexican chocolate — Use Mexican chocolate like Abuelita for a uniquely spiced and slightly grainy chocolate flavor that adds a wonderful warmth and complexity to the flan

The Milk Base

Coconut milk — Replace the evaporated milk with full fat coconut milk for a tropical twist that adds a subtle coconut flavor that pairs surprisingly beautifully with chocolate
Almond milk — Use unsweetened almond milk in place of evaporated milk for a lighter, dairy free alternative that still delivers a creamy and delicious result
Heavy cream — Substitute some or all of the evaporated milk with heavy cream for an extra rich and indulgent chocolate flan that is deeply decadent

The Sweetener

Condensed coconut milk — Swap regular sweetened condensed milk for condensed coconut milk for a dairy free version that is equally rich and sweet
Brown sugar — Use brown sugar instead of granulated sugar in the caramel for a deeper, more complex molasses flavor that complements the chocolate beautifully
Piloncillo — Use Mexican piloncillo in place of granulated sugar for the caramel to add a rich, earthy, and deeply caramelized flavor that elevates the entire dessert

The Flavor

Cinnamon — Add a teaspoon of ground cinnamon to the custard for a warm, spiced chocolate flan that is reminiscent of a Mexican hot chocolate
Orange zest — Stir in fresh orange zest for a bright, citrusy contrast that pairs magnificently with rich chocolate in a classic and elegant flavor combination
Cayenne pepper — Add a tiny pinch of cayenne pepper to the custard for a subtle, warming heat that creates an exciting and unexpected chocolate flan with a kick

Dietary Adjustments

Dairy free — Use coconut condensed milk, coconut evaporated milk, and dairy free chocolate to create a completely dairy free chocolate flan that is equally rich and delicious
Lower sugar — Reduce the amount of condensed milk and add a sugar free sweetener to create a lighter version without sacrificing too much of the indulgent flavor

Vegan Options

Egg substitute — Replace the whole eggs with a combination of silken tofu blended until completely smooth and cornstarch to mimic the binding and setting properties of eggs, creating a custard that is surprisingly creamy and delicious
Aquafaba — Use aquafaba, the liquid from a can of chickpeas, as an egg substitute in the custard mixture as it works remarkably well as a binder and helps achieve a smooth and silky flan texture
Coconut condensed milk — Swap regular sweetened condensed milk for sweetened condensed coconut milk, which is widely available in most grocery stores and delivers the same rich, sweet, and creamy base without any dairy
Full fat coconut milk — Replace evaporated milk with full fat canned coconut milk for a rich, creamy, and completely plant based milk base that pairs beautifully with the chocolate flavor
Dairy free chocolate — Use a good quality vegan dark chocolate or dairy free chocolate chips in place of regular chocolate to keep the entire recipe completely plant based without sacrificing any of that rich, indulgent chocolate flavor

Refrigerator Storage

Chocolate flan must always be kept refrigerated as it is an egg and milk based custard that should never be left at room temperature for more than 2 hours
Store the flan tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 4-5 days
If the flan has already been unmolded and plated, cover it loosely with plastic wrap, keeping in mind that the chocolate caramel sauce will continue to pool beautifully around the base as it sits
Chocolate flan actually tastes even better the next day as the chocolate flavor deepens and intensifies overnight, making it an absolutely perfect make ahead dessert

Serving After Storage

Chocolate flan is best served cold straight from the refrigerator, making it a wonderfully convenient and stress free dessert that requires no last minute preparation
Allow it to sit at room temperature for about 10-15 minutes before serving for the creamiest and most luxurious texture and the most intense chocolate flavor

Freezing

While chocolate flan can technically be frozen for up to 1 month, freezing is not recommended as it can significantly alter the silky, creamy texture of the custard and cause it to become grainy or watery upon thawing