Flan is one of the most wonderful egg-based custards ever and is very popular in Latin and Spanish cooking, my heritage, so I've been making it for decades. This chocolate version has sweetened condensed milk, which gives it a creamy, luxurious texture. An outstanding recipe with step-by-step video and images to guide you through the caramelizing and unmolding processes, which can be daunting for beginners.
Incredibly creamy dessert
This chocolate flan recipe is better than ever, richer, and with a more pronounced chocolate flavor. It's an even simpler recipe than the old-fashioned, traditional one, thanks to the condensed milk that produces a fantastic texture with little fuss.
Flan (creme caramel) is such a traditional dessert here in Argentina that I had to post about it.
This recipe has all the characteristics of a good flan: it's creamy, soft, and smooth when you eat it, with a deep chocolate flavor from using a mix of chocolate and cocoa powder. It should never be grainy on the mouth, too dense or somewhat dry (over-baking), or a bit watery and lacking in flavor.
This is adapted from the recipe given to me by a Mexican friend of my grandmother's, the same one who taught me how to make pastel azteca (chicken tortilla casserole). It's one of our favorite desserts (together with chocoflan and the unique margarita pie) for 5 de Mayo!
Testing Notes
Don't boil the milk and cream mixture when making the custard. Use moderate heat and remove from the stove when you see the first bubbles appearing.
Use a flan or savarin mold or a tube pan. Don't use a bundt pan, as you need smooth sides, not patterned, in order to remove the dessert easily. Some people use round cake pans, and you can. But I find it bakes faster with a center tube, and there's less chance of underbaking it.
Filling the pan: after the caramel layer has solidified, pour the chocolate flan mixture into the caramelized pan, slowly so it doesn't spill. The custard should fill the pan almost to the rim. For easier handling and best results, do this close to the oven and place the caramelized pan inside the roasting pan before it's filled with water.
A water bath is essential for that custardy, creamy texture and smoothness. Use very hot or boiling water and don't fill the second pan more than 1 inch or so, so there's no chance of water entering the flan preparation.
Refrigeration is essential for texture and to remove it: you need to allow the flan to settle and become creamier, similar to cheesecake bars and tiramisu.
Flan must be flipped cold. It's a must-rule if you want good results. The only thing you do after you take it out of the refrigerator is briefly soften the caramel over low heat; otherwise, you won't be able to remove it completely. You put the pan over a low flame (not touching, just letting the heat reach the bottom) or burner until the flan's bottom releases; you will feel it when you gently shake the pan. There is a step-by-step video showing all of this in the recipe card below.
Flan doesn't freeze well. But you can keep it in the pan in the refrigerator (well wrapped) for several days (up to 5 or so) before removing and serving it.
Flavorings: I sometimes add a cinnamon stick or cardamom pods (or both) to the milk and cream while they are heating to infuse a different flavor. Also, you can add drops of pure orange extract, coconut or coffee together with the vanilla. For a more Mexican dessert, add a pinch of ground chile and cinnamon to the chocolate mixture.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, NOT unsweetened or evaporated milk.
- Cocoa powder: always use unsweetened. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies, known as dark or black cocoa powder).
- Milk: Use whole milk for a richer flan.
Make the caramel coating
It will become the caramel topping when the flan is baked and inverted onto the serving plate.
- Melting the sugar: for years, I melted the sugar directly in the pan I was using, just like I was taught (like in the Floating Island recipe post). But it's hard to manipulate a pan over a flame, and it takes skill not to get burned.
Now, I make the caramel in a skillet first and then add it to the pan. It's an extra step that ends up being a shortcut because it makes your life easier and the chances of burning almost non-existent. - When is the caramel done? When all of the sugar is dissolved, the caramel is ready. By the time this happens, it will be a deep amber color (image 4). Don't be tempted to cook it more, as it can burn instantly, and you will have to start all over again.
Paula's Tip
For best results, use a non-stick skillet and silicone spoon (or spatula). Alternatively, you can use a wooden spoon, as we used to before silicone was available. But the caramel will stick to it and be more laborious to wash.
Caramelizing the pan
If you think making flan is tricky, it's not really. The only step that can be challenging is caramelizing the pan. So, let's dive into the details and tips.
Beware how hot it is: the caramel-lined tube pan sounds complicated to some, but it's a simple idea. The only thing to watch is that you're working with hot caramel. Unbelievably hot caramel, the way only caramel can be.
Paula's Tip
Make sure the center of the pan is coated. This is easily done with the back of a spoon by spreading the caramel upwards all around the center tube.
Coating the pan
Swirl the hot caramel to quickly cover the bottom and sides. It will be irregular, and that's fine.
Be careful as caramel is very hot. Use kitchen towels or mittens.
Central tube
It's important that you caramelize it. Use the silicon spoon or spatula to lift caramel from the bottom to coat it completely.
Making the chocolate custard
This is a chocolate egg mixture that involves heating some of the ingredients on the stove and mixing them with the rest. Very easy.
Chocolate milk
Add the hot milk/cream mixture over the chocolate and cocoa. Mix until well combined and the chocolate is completely melted.
Condensed milk
Add the chocolate custard to the sweetened condensed milk in another bowl. Stir until smooth.
Egg mixture
Pour the thick chocolate custard with condensed milk over the slightly beaten eggs and whisk to combine well. The final mixture is smooth and creamy but fluid.
Water bath
This step involves adding very hot water to the roasting pan or baking dish where the flan pan has been placed. If you want to achieve a very creamy texture, this is an essential step. And who doesn't, right?
In this case, the water bath is very easy because we use a solid pan, not a springform pan as we do for a baked cheesecake, so there's hardly any chance of water getting into the pan and flan mixture.
The key to a water bath when baking flan? Add an inch or so of water to a large roasting pan with high sides, so it creates a humid environment and, even if it sputters a lot, the drops will not reach the chocolate flan mixture easily.
Before filling
Place the caramelized flan pan inside a larger one with 2-inch high sides, which can easily be filled with an inch of water.
Do so close to the oven for easier handling. Then, pour in the chocolate flan custard.
Baking flan
Oven rack: Have the oven preheated and the rack placed in the middle.
How do you know when the flan is done? It should still be jiggly in the center, and the edges will be set, similar to baked cheesecake. It will continue to bake with the residual heat until it cools down completely, so you don't want to let it become completely firm in the oven.
It's essential to follow the whole cooling-down process to achieve the creamiest texture.
What happens if you overcook flan? It will become dense and firm and start to dry out. It will not be as smooth and creamy as it should be, with a thicker outer crust. It'll still be edible, though, but not a great experience.
Cooling process
After turning the oven off, leave the door ajar with the pan inside for about 20 minutes. Then, transfer to a wire rack to cool completely.
Refrigeration is a must
Again, a necessary step for the chocolate flan to settle, firm up and become creamy.
Cover it well with plastic wrap. There should be no open spaces for the air to enter, so the custard doesn't dry while in the fridge. You can leave it for 3-4 days in the refrigerator before unmolding and serving it.
In this recipe with condensed milk, the custard will puff up slightly and not fall much after the dessert has been refrigerated for several hours.
Removing the flan from the pan
I recommend you watch the video (link in the description of the recipe card), so you get an idea of what flipping the flan implies. This is simple but has a few details that must be taken into account:
Loosen the bottom
Remove the pan from the fridge and place it over a low flame or electric stove. Use a kitchen towel to hold the pan if it starts to heat too much. But use it around the sides or hold it from the top.
You need to heat the layer of caramel until it loosens up and the flan is unstuck. When you move the pan quickly to the right and left, you will see that the flan moves and is completely detached from the pan. This is crucial for unmolding it in one piece.
Large plate
Hold the plate close to the pan. This is important so you don't spill the caramel sauce when you flip the whole thing. Or chance spilling the custard! Make sure your grip is keeping the plate pressed to the pan.
Flip it over
Put the serving plate over the flan pan. It should cover the pan with extra side space for the caramel to settle. With a quick movement, flip it over! Make room around you, ensuring you have enough space to move your arms without interference.
I use both hands on the sides, pressing firmly to 'seal' the plate and pan. I know others who put one hand on top and one on the bottom, palms open. And then flip the flan over. Whatever works for you.
Check first
Once you have flipped it and placed the serving plate on a flat surface, place both hands on top of the pan and shake it a little until the flan loosens by itself. You will probably hear a dry plop sound when it falls onto the serving plate.
Important: make sure the plate or platter is large enough to accommodate the caramel, or it'll spill around it when you invert the flan.
Remove the pan
Make sure the custard is placed in the middle of the plate, as it's not easy to move the flan after it's unmolded.
Lift the pan with both hands. The caramel will drip to the sides and middle.
Serving chocolate flan
- Decoration: this dessert serves 8, so I pipe dollops of whipped cream separating the portions to make it easier to cut later. Chocolate shavings are an excellent addition for extra flavor and texture.
- Plain: This chocolate flan is good on its own with just the caramel sauce created during the baking process.
- With dulce de leche, like we do here in Latin America, a big fat dollop on top that is amazing, together with the layer of caramel.
- Mixed: served with both whipped cream and dulce de leche. An over-the-top dessert for sure!
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Chocolate Flan Recipe (with condensed milk)
Ingredients
To caramelize the pan:
- 1 ¼ cups sugar
For the custard:
- 1 can sweetened condensed milk, 14 ounces or 397g
- 1 can whole milk , use the same can
- 1 can heavy cream and water, use the same can and eyeball half water and half cream
- 3.5 ounces semisweet chocolate, cut into chunks
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch of salt
- 4 eggs, at room temperature
- whipped cream and chocolate shavings, to serve
Instructions
- If you never made flan, I recommend you watch the video at the beginning of this recipe card (it's also embedded in the post).
To caramelize the pan:
- Have ready a 9-inch flan pan which is round with a central tube. Or another tube pan with smooth sides (not intricate bundt ones).
- Tip: Preheat the oven to 300°F (150°C). Put the flan pan inside while you make the caramel. This will help you coat it more easily with the caramel because of the warm surface; it will glide better. But this step is optional. Be sure to use kitchen mittens or towels when handling the pan.
- Pour 1 ¼ cups sugar into a non-stick skillet or saucepan and heat over medium temperature on the stovetop. Don't touch it at first. It will remain the same for a few minutes, but it will start to turn darker in a second.
- Stir it with a spoon (I use a silicone since the skillet is non-stick) constantly. It will be grainy and at some point you will feel it will never melt completely. Have patience. Adjust the temperature so that you allow it to melt but not burn in the process. If necessary, lift the skillet a couple of times or lower the heat. Dissolve the little pieces with the back of the spoon while you stir it. It's ready when no sugar bits remain. It will be a deep amber color.
- Pour the caremel into the prepared flan pan, grabbing it with thick kitchen towels or oven mitts, remember the pan is hot and the caramel even hotter. Swirl so that it coats the bottom and sides, and aid yourself with the back of a spoon to coat the central tube. Reserve.
For the custard:
- Open 1 can sweetened condensed milk and pour the contents into a large bowl. Reserve.
- Using the same can as measure, put 1 can whole milk , 1 can heavy cream and water (half of each) in a medium saucepan. I eyeball the water and cream in the same can until it fills up.
- Cook over medium heat, bring it to the point where it's about to boil, and immediately turn the heat off.
- Put 3.5 ounces semisweet chocolate, chopped, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract and a pinch of salt in a medium bowl, add the hot milk mixture and let stand for 1 minute to soften the chocolate. Whisk well until no flecks of chocolate remain, and let everything cool down until it is warm, about ½ hour. We need to add it to the eggs, and they might curdle if it's too hot.
- Preheat oven to 300º F (150º C).
- Have ready hot or boiling water for the water bath.
- Add the lukewarm chocolate mixture into the condensed milk and mix until well incorporated.
- Whisk 4 eggs to blend in a large bowl. Gradually add the chocolate mixture into the eggs and mix thoroughly until smooth.
- Place the flan pan (careful it might be hot from the caramel) in a larger one with 2 inch sides that will go into the oven. Pour the custard into the flan pan. Do this close to the oven for easier handling when the pan is full.
- Fill the larger pan with very hot or boiling water until it reaches halfway up the flan pan.
- Bake for about 40 minutes in the preheated oven, until the edges are set and the center is still quite jiggly. The time will vary depending on the pan's height and the oven. A toothpick should come out almost clean, with just a tiny bit of custard residue, but not liquid. If it's wet and milky, it needs more time. Don't overbake it until completely firm, or it will be dry.
- Turn the oven off, crack the door open with a spatula or wooden spoon, and let the flan inside for 15-20 minutes. Then remove from the water bath, transfer to a wire rack and let cool completely.
- Refrigerate the pan until cold, about 4 hours, well covered with plastic wrap. I do it from one day to the next. At this point, you can leave the flan in the pan for 3 days in the fridge before removing.
- When you're ready to serve, put the pan directly on a low flame or electric burner and move it around to loosen the caramel. Shake the pan clockwise and counter-clockwise carefully until you feel the bottom is loose and the whole flan is moving.
- Invert onto a serving plate that is large enough to hold the dessert. It's better if it has some sort of edge to keep the caramel inside.
- Heat the caramel stuck in the bottom of the pan over the burner and use it as an extra sauce to serve. You can add a few tablespoons of water to make it thinner.
- Serve cold with whipped cream and chocolate shavings or fresh fruit. Or eat plain, it's also amazing.
Joyce says
Perfect!!!!
Christine Smith says
How many grams / ml is the can?
Paula Montenegro says
Hi Christine, the can is 14oz or 397g.
Pat says
Why do you use 1.2 can cream and then dilute it with water? Why not replace that combo with milk?
Paula Montenegro says
Hi Pat, cream has a higher fat content than milk making the flan creamier.
Therese says
I would really love to make this using individual ramekins. Would the cooking time still be about the same?
Paula Montenegro says
Hi Therese, the baking time should be lower but not by a lot, maybe 10 minutes less or something like that. Start checking at 25 minutes is my suggestion.
One tip for individual flans is to place the ramekins in a large pan first, fill them with the flan custard near the oven, carefully place the pan in the oven and then fill it will hot water. Happy baking!
DeAnn Smith Caylor says
This recipe calls for condensed milk. Are you sure you don't mean sweetened condensed milk? Huge difference,
Paula Montenegro says
Hi DeAnn, the condensed milk I buy is sweetened, I never saw it unsweetened. If it doesn't have sugar it's evaporated milk.
I'll add the word sweetened anyway to avoid confusion. Have a great week.
Toni says
It is so yummy! I love Flan and this is the perfect chocolate version. Where did you get your pan? I need a new one. TIA!
Paula Montenegro says
Happy to hear that Toni! I live in Buenos Aires, and got the pan here. But these from Amazon are good options: Fat Daddio's Ring Mold Pan and Aluminum Ring Cake Pan. Have a great week.
Ana says
Hi Paula! I making this receipt but I don't see in the instructions where to add the vanilla and also the salt and how much salt I must use?
Paula Montenegro says
Hi Ana! It's a pinch of salt added with the vanilla and the cooled-down chocolate mixture.
Jacqueline Gariano says
I could not get the recipe to print. I could not find a print tab or a like to print the recipe. I'd really like to make this. Thanks
Paula Montenegro says
hi Jacqueline. Did it not open or did the button not work? I was able to print it so I'm wondering what went wrong on your end. did you use the button in the recipe card? Here is the link: Chocolate Flan recipe
Thanks.
Angie Barrett says
Chocolate and caramel..........probably one of my favorite combos ever!
Sunithi Selvaraj, RD says
OMG ! I love chocolate flan and spiked with cinnamon sounds heavenly. Love the idea of adding fresh fruit. Beautiful pics !