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Chocolate Flan
Products Used
1
110
76
Prep Time:
10m
Bake/Cook Time:
1h 15m
Yield:
10 servings
Plan for:
Refrigerate 4+ hours
If you are a fan of chocolate, this Chocolate Flan is for you. Each slice has a soft, silky texture and it is just as smooth and creamy as a traditional flan. But sometimes even classic recipes could use an upgrade, so we have made this Chocolate Flan even more decadent by adding cocoa powder. The end result is a rich egg custard with a luscious chocolate flavor in every bite.
Si eres fanático del chocolate, ¡este flan es para ti! Esta receta es una variación con chocolate del flan de vainilla tradicional. Al igual, un postre muy rico y cremoso.
Products Used
Ingredients
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup water
- 7 eggs
- 1 (14 oz) can sweetened condensed milk
- 2 cups whole milk
- 2/3 cup cocoa powder
- 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
Directions
- Preheat oven to 350° F.
- 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.
- Pour caramel into a 10-inch mold. Carefully turn mold on its sides to coat bottom evenly. Set aside.
- Place eggs, milks, cocoa powder, and remaining sugar in a blender container. Blend until all ingredients have mixed thoroughly; about 30 seconds.
- Place mold in a large roasting pan. Pour mixture into mold. Add boiling water to roasting pan, filling approximately halfway.
- 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.
- Remove mold from roasting pan, cover with aluminum foil and refrigerate 4 hours to overnight.
- 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.
- Decorate with fresh strawberries, slice and serve.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.
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So good!