Flan is the most wonderful egg-based custard you will ever have! Very popular in Latin cooking, this version has condensed milk which gives it a creamy, luxurious texture. The chocolate version here is outstanding.
- 1 can condensed milk
- 1 can whole milk (use the same can)
- 1 can water
- 1 small cinnamon stick
- 1/3 cup (65g) semisweet chocolate chunks
- 1 ½ Tbs cocoa powder
- 4 eggs, at room t°
- 1 cup sugar (for caramelizing the pan)
- Whipped cream and fruit, to serve
- Open a can of condensed milk and pour the contents in a medium bowl. Reserve.
- Using the same can as measure, put water, milk and cinnamon stick in a saucepan.
- Bring to a boil and immediately turned heat off.
- Add chocolate and cocoa powder, mix well until no flecks of chocolate remain and let everything cool down until it is warm, about half hour.
- Meanwhile, put the sugar in the bottom of a 8-inch tube pan and place directly on the burner.
- Melt the sugar, moving the pan so it doesn't burn in one place. You can also move the sugar with a spoon. When the sugar is all melted and amber colored, wearing oven mitts or thick towels (careful with how hot the pan is), swirl the pan so the caramel coats the bottom and sides of the pan. To coat the center tube use a spoon to aid you. Reserve. Caramel will harden.
- Preheat oven to 300º F /150º C
- Strain warm chocolate mixture into the condensed milk and mix until well incorporated.
- On a large bowl, whisk eggs to blend.
- Gradually add chocolate mixture and mix thoroughly until smooth. Pour into prepared pan.
- Bake for about 1 hour on a water bath. It will still be barely jiggly.
- Let cool down in the oven and then transfer to a wire rack. Refrigerate until cold, 3 to 4 hours. I do it the day before.
- When you're ready to serve, put the pan directly on the flame again for about 1 minute, to loosen the caramel. Move the pan clockwise and counter-clockwise a bit to make sure the bottom is loose.
- Invert onto a plate. If you have caramel stuck in the bottom of the pan, loosen it over the burner flame and pour it on top of the flan. Serve with whipped cream and fresh fruit.
Flavorings: add some orange zest for extra flavor or ground chile for a spicy kick.
Keeping: it keeps refrigerated for 2-3 days before removing from pan. Always well wrapped.
Keywords: flan, chocolate flan