Chocolate Flan ( Flan de Chocolate)

Chocolate Flan ( Flan de Chocolate) is a gluten free and lacto ovo vegetarian recipe with 6 servings. One serving contains 574 calories, 18g of protein, and 32g of fat. For $1.28 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 635 people found this recipe to be delicious and satisfying. It is a budget friendly recipe for fans of European food. It works well as a main course. This recipe from My Colombian Recipes requires sugar, whole eggs, egg yolks, and water. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 58%, this dish is solid. Try Flan de Arroz con Leche (Rice Pudding Flan), My Simple Custard Flan ( Filipino Leche Flan), and Guavan and Cheese Flan (Flan de Guayaba y Queso) for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350 F.In a medium bowl, using an electric mixer, mix the eggs, egg yolks and 1 ½ tablespoons of sugar for 2 to 3 minutes. Add the condensed milk, heavy cream, evaporated milk and cocoa powder and mix for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.

 

Step by step:

1. To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools.

2. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350 F.In a medium bowl, using an electric mixer, mix the eggs, egg yolks and 1 ½ tablespoons of sugar for 2 to 3 minutes.

3. Add the condensed milk, heavy cream, evaporated milk and cocoa powder and mix for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.

4. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.

Nutrition Information:

covered percent of daily need