Chocolate Flan (Flan de Chocolate)

Flan de Chocolate (chocolate flan) is a twist on traditional Spanish flan, blending rich cocoa into the creamy custard for a smooth, chocolatey flavor.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

Total Time 35

Ingredients

For the Caramel:

▢ 150 g Granulated Sugar
▢ 40 ml Water
▢ 1 tablespoon Lemon Juice

For the Chocolate Flan:

▢ 4 Eggs Room temperature
▢ 100 g Granulated Sugar
▢ 60 g Cocoa Powder
▢ 500 ml Whole Milk

Instructions

In a saucepan, combine the sugar, water, and lemon juice. Warm over medium heat, stirring gently until the sugar dissolves completely. Once dissolved, stop stirring and let the mixture boil until it turns a deep amber color. Remove from the heat and quickly pour the caramel into the base of your flan molds or glasses. Set aside to cool and harden.
In a blender, combine the eggs, sugar, cocoa powder, and milk, and blend until completely smooth. Strain the mixture through a fine mesh sieve into a large bowl to remove any lumps. Carefully pour the flan mixture into the molds over the hardened caramel.
Cover each mold with aluminum foil to keep out moisture during steaming.
Add hot water to a steamer or saucepan with a steaming rack, and bring to a simmer. Place the molds in the steamer, cover with the lid, and steam for about 15 minutes or until a toothpick inserted in the center comes out clean.
Remove from the steamer and let them cool to room temperature. Refrigerate for at least 4 hours or overnight until fully set.
To serve, run a knife around the edge and invert onto a plate to release the flan and caramel.

Notes

Let the Caramel Turn Deep Amber: I watch it closely, once it turns a rich golden brown, I pour it right away to avoid burning.

Blend Everything Well: I like to let the blender run for a full minute to make sure the cocoa fully dissolves and the mixture is silky.

Strain for a Smooth Finish: I always strain the flan mixture before pouring to catch any bubbles or lumps; it makes the texture extra creamy.

Steam Gently: I keep the heat low so the flan cooks gently and doesn’t get air pockets.

Chill Before Serving: I like to chill it overnight; it sets beautifully, and the caramel gets even more flavorful.

Nutrition