Imperial Sugar
Imperial Sugar

Chocolate Flan

Chocolate Flan



  1. Preheat oven to 350° F.
  2. Combine 1 cup sugar and water in a large pan over medium heat. Bring water and sugar to a boil and swirl around mixture, moving pan around by the handle; do not stir. Remove from heat as soon as caramel mixture turns amber in color.
  3. Pour caramel into a 10-inch mold. Carefully turn mold on its sides to coat bottom evenly. Set aside.
  4. Place eggs, milks, cocoa powder, and remaining sugar in a blender container. Blend until all ingredients have mixed thoroughly; about 30 seconds.
  5. Place mold in a large roasting pan. Pour mixture into mold. Add boiling water to roasting pan, filling approximately halfway.
  6. Carefully place roasting pan with mold in oven and bake for 73-75 minutes. Remove from heat and let cool in roasting pan with water.
  7. Remove mold from roasting pan, cover with aluminum foil and refrigerate 4 hours to overnight.
  8. Run a small knife around flan edges. Gently shake mold to loosen chocolate flan. Place a large plate over mold and quickly turn upside down for flan to drop onto plate.
  9. Decorate with fresh strawberries, slice and serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.