Dark Chocolate Flan
"Flan is the quintessential Mexican dessert - and certainly my favourite. I love the creamy smoothness of the cold custard, and the bitter-sweetness of the caramel. This version has dark chocolate and a hint of cinnamon - a favourite Mexican flavour combination - making it even more decadent."
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 (12 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 6 eggs
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 4 ounces premium dark chocolate, shaved thin
- 1 cinnamon stick
-
Caramel
- 1 cup sugar
directions
- Make caramel by slowly heating the sugar in a small saucepan until golden and liquid. Be careful not to stir too much, as this will cause crystals to form. Pour the very hot, molten sugar into the flan mold (this can either be a round pan or a bundt pan - I usually use a bundt pan because I like the pretty pattern the flan takes). Be sure to tilt the mold so that the caramel coats the sides.
- In a small saucepan, heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate melt. Let this cool down to just warm and remove the cinnamon stick. Blend the rest of the ingredients together gradually adding the milk mixture.
- Preheat oven to 350°F.
- Pour into caramelized pan and bake in a hot water bath (bain marie) for about 50-55 minutes or until golden. Test with a knife or toothpick, it should come out clean. Remove from oven, cool, unmold and serve. (If you are having trouble unmolding the flan, run a small, sharp knife around sides of pan to help release.).
Questions & Replies
-
Should we be blending the eggs + other ingredients with an electric mixer or just stirring by hand?
Reviews
-
A flan for chocolate lovers and very easy to make. I baked mine in a 2 qt. souffle dish and it needed an extra ten minutes. Next time I will use small souffle dishes instead so it will be ready to eat that much sooner! -
This is one of Brazilians most cherished desserts. It's simply a must for all chocoholics (including me, lol). Thanks for sharing.
-
This was so good. I used real mexican chocolate found at my grocery store. Great stuff.
-
My wife is hispanic, and hadn't had flan in years. I made this for her and her family this weekend and she loved it--so did the rest of her family. They all said I'm becoming more Mexican than she is LoL. Thanks for posting.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
