Description
A rich chocolate flan with a creamy caramel topping.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves. Bring to a boil and cook without stirring until caramelized to a deep amber color. Carefully pour into a 9-inch round baking pan, tilting to coat the bottom.
- In a blender, combine eggs, condensed milk, evaporated milk, vanilla extract, cocoa powder, and salt. Blend until smooth.
- Pour the chocolate mixture over the caramel in the baking pan.
- Place the baking pan in a larger baking pan. Add hot water to the larger pan to come halfway up the sides of the baking pan.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Remove from oven and let cool in the water bath for 10 minutes. Remove from water bath and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours, or preferably overnight.
- To serve, run a knife around the edge of the pan and invert onto a serving platter.
Notes
- Ensure the caramel is a deep amber color for the best flavor.
- Do not overmix the flan mixture.
- Allow the flan to cool completely before inverting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 50g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: chocoflan, chocolate flan, caramel flan, Mexican dessert, tres leches cake