Chocolate Flan
The silky texture of the classic caramel custard with the depth of good bittersweet chocolate behind it.
The point where it succeeds or fails is the emulsion: the chocolate has to melt completely into the hot milk before it goes anywhere near the eggs. Once the mixture is together, it must not be whipped again.
The second point is patience in the refrigerator. Cocoa butter needs those hours to set, and a chocolate flan cut too early is grainy rather than silky — it is not underbaked, it is just too soon.
Ingredients
- 500 ml whole milk
- 150 g good bittersweet chocolate, chopped
- 4 large eggs
- 100 g white sugar
- 1 tsp vanilla extract
- 150 g sugar (for the caramel)
Method
- 1
Heat the milk to boiling point. Take it off the heat, add the chopped chocolate and leave it for 2 minutes. Whisk until the chocolate is completely melted and combined. Let it cool to lukewarm.
- 2
Make the caramel in the mold (or in a small pan) and coat the sides well.
- 3
In a bowl, mix the eggs with the sugar and the vanilla, without folding in air. Pour the warm chocolate milk over the eggs a little at a time, stirring gently so you do not create foam.
- 4
Pour into the caramel-lined mold. Cover with foil and bake in a water bath in a preheated oven at 160 °C for 50-60 minutes. The custard should be set but still move slightly in the center.
- 5
Let it cool to room temperature, then refrigerate for at least 6-8 hours. A chocolate flan needs that time for the cocoa butter to stabilize — that is where the silky texture comes from.
Flan Every Which Way
Who said flan always has to taste the same? Here we show how versatile the homemade caramel custard is, with ingredients that turn a simple dessert into something surprising. One technical principle, many versions — find your favorite.
