Chocolate Flan (Flan de Chocolate)

Chocolate flan is a delicious and chocolatey spin on traditional flan. I infuse the creamy custard in my flan de chocolate with the rich flavor of Mexican chocolate, which pairs perfectly with the caramel topping.

I have always described flan as the Mexican version of crème brûlée. For this chocolate flan recipe, I added my spin to traditional flan by infusing it with the rich flavors of Mexican chocolate!

WHAT IS FLAN?

Flan is a traditional creamy custard dessert that is well-known throughout Mexico and Latin America. It is typically made with sugar, eggs, sweetened condensed milk, evaporated milk, vanilla, and other ingredients that can infuse different flavors.

Flan is baked in a baño María (waterbath) or steamed until the cream solidifies into a smooth, creamy texture somewhere between jello and cheesecake. After being chilled, it is inverted onto a dish and the sweet caramel layer drips down the sides, adding rich flavor to the dreamy dessert.

WHAT MAKES MEXICAN CHOCOLATE UNIQUE?

• Mexican chocolate often contains cinnamon, almonds, sugar, and sometimes vanilla.
• Sold in tablets instead of bars, Mexican chocolate tablets is coarse in texture when compared to melting chocolate.
• Mexican chocolate is used in beverages like hot chocolate and added to atole blanco to make champurrado.

WHY I LOVE THIS RECIPE

• Fusion of flavor: Infused with Mexican chocolate, this flan has subtle notes of chocolate, which pairs perfectly with the sweet caramel layer, without being overly rich.
• Texture: The cheesecake-like texture holds its shape and is both creamy and firm.
• Great for entertaining: People are always impressed with homemade chocolate flan and I love making this one in individual ramekins. Ramekins allow for individual servings, making it easier to ensure equal serving sizes for guests.

If you love this recipe, be sure to check out my Coffee and Cream Cheese Flan!

INGREDIENTS

• Sugar: I prefer using pure cane sugar, but regular granulated sugar will also work in this recipe.
• Water
• Evaporated milk
• Condensed milk
• Cream cheese
• Cinnamon
• Vanilla extract: I always use high-quality pure vanilla extract to infuse the most flavor into my recipes.
• Large eggs: Because flan calls for so many eggs, quality is key. This is why I always reach for Nellie’s Free Range eggs, which come from happy hens living on Certified Humane Free Range Farms.
• Salt
• Mexican chocolate tablets: I use homemade Oaxacan chocolate tablets, but if you’re using store-bought Mexican chocolate, I prefer Guelaguetza’s Oaxacan Chocolate or Taza. For more commercial brands, I like Ibarra over the Abuelita’s for this recipe because it’s a tad less sweet. Other flan recipes use a mix of semi-sweet chocolate chips and cacoa powder, which would also work if you’re in a pinch!
• Heavy cream

RECOMMENDED FOR THIS RECIPE

Small Ramekins

Ramekins allow for individual servings, making it easier to ensure equal serving sizes for guests. Also, if you’re worried about inverting a whole flan onto a serving plate, it’s way easier to flip smaller ones made in ramekins! VIEW PRODUCT

STEP-BY-STEP INSTRUCTIONS

1. PREPARE CARAMEL AND RAMEKINS

• Heat oven to 350 degrees Fahrenheit. Prepare caramel by dissolving sugar in a small saucepan over medium heat. Once sugar begins to liquify, stir it frequently with a wooden spatula until it dissolves and completely smooth. Be sure to break up any lumps with a spatula.
• At this point, do not walk away from the stove until your caramel is ready. It can burn in seconds! You will notice that the sugar will start to transform into an amber color sauce. If it burns, you’ll have to start the process all over again.

• If your sugar is cooking too quickly, reduce stove to low heat and gradually increase to create the caramel.
• Once your caramel topping is a deep golden brown, smooth, and no longer has lumps of sugar, you can proceed to the next step.
• Working quickly and carefully, pour caramelized sugar mixture into ramekins and swirl to coat the bottom and sides. Use baking gloves if necessary. Do not touch or attempt to taste caramel – it is extremely hot!

2. MELT CHOCOLATE

• Add chocolate and heavy cream to a double boiler (I use a small glass bowl over a small saucepan filled with water that is just below the bowl) over medium heat. Stir until completely melted. Once melted, remove from heat and allow to cool for at least 10 minutes.

3. BLEND INGREDIENTS AND GET READY TO BAKE

• Next, combine evaporated milk, condensed milk, cream cheese, cinnamon, vanilla extract, and chocolate in a blender and process until smooth, about 30 seconds. Add whole eggs to the blender and process for another 10 seconds.
• Pour the flan mixture into ramekins. Then, prepare a baño María (water bath) by arranging flan ramekins into a larger baking dish or large roasting pan. Pour enough hot water into the larger baking dish to come halfway up the sides of the ramekins. Be careful not to add too much water or splash any into the flan.

4. BAKE AND TEST FOR READINESS

• Place baking dish on a wire rack in the oven and bake for approximately 30 minutes (times will vary depending on oven and in a conventional oven can take longer).
• To test if flan is ready, insert a toothpick or knife into the center of the flan. If it comes out clean or mostly clean, it’s ready. If it comes out completely wet with the custard mixture, it needs more time.
• Once ready, remove from oven and let water cool before removing flan from the water bath. Refrigerate covered until ready to serve.

6. DE-MOLD FLAN

• To remove flan from ramekins, carefully run a sharp knife around the edges without cutting into the flan.

• Place a large plate over ramekin.

• Moving carefully, invert flan onto a plate. Flan should come out easily with caramel sauce on top.

HOW TO SERVE

Top chocolate flan with a dollop of whipped cream and dried orange slice, and fresh orange zest for that extra wow factor.

TIPS, TRICKS, AND SUBSTITUTIONS

• Flan caramel is extremely hot. Do not ever attempt to taste it. You will burn yourself!
• The bain-marie (water bath) in flan-making ensures gentle, even cooking by regulating temperature. It prevents the outer layer from overcooking or curdling, resulting in a smooth and creamy custard texture.
• Flan must be completely chilled before attempting to remove it from the mold. Be sure to refrigerate it for at least 5 hours (overnight works best!)

LOOKING FOR MORE FLAN RECIPES?

• Coconut Flan with Passion Fruit
• Mini Coffee and Cream Cheese Flan
• Flan de Rompope (Eggnog and Rum Flan)
• Fresas and Flan

Many thanks to Nellie’s Free Range Eggs for sponsoring this post. As always, the recipe and opinions shared about these products are my own. To view the full lineup of Nellie’s Free Range products, egg recipes, or to view a store locator, visit nelliesfreerange.com.

Photography: Cacey McReavy / Process Steps by Lola