Flan de Chocolate

Total Time:
3 hr 5 min
2 hr 15 min
50 min

6 flans

  • 3 cups sugar
  • 1/2 cup water
  • 4 cups whole, 2 percent fat, or 1 percent fat milk
  • 1/2 vanilla bean, split lengthwise
  • 2 cinnamon sticks (recommended: Ceylon cinnamon)
  • 4 ounces bittersweet chocolate, chopped
  • 7 eggs
  • 2 egg yolks
  • Pour 2 cups of the sugar into the center of a deep saucepan and carefully pour the water around it, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice (making a cross) to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Set 8 (1-cup) ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup of caramel into each ramekin and swirl to coat the sides. Set aside to cool. Preheat the oven to 325 degrees F.

  • In a saucepan, bring the milk, vanilla bean and cinnamon sticks to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Add the chopped chocolate and whisk to melt and combine. Meanwhile, whisk together the eggs, additional egg yolks, and the remaining cup of sugar. Whisk about 1/2 cup of the hot milk into the egg mixture and then whisk in the remaining hot milk. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and the cinnamon sticks.

  • Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)

  • To serve, turn out flans onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel.) The caramel will pour out and serve as the sauce.

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3.6 8
Delicious recipe! The bittersweet chocolate provides just the right contrast for the sweet caramel sauce and sugar in the recipe. I didn't have ramekins or a flan mold, so used an 8x8 pyrex for the flan, and a 9x13 pyrex for the water bath. I made the filling recipe as directed, but made a little less caramel since I only needed to coat the one dish - I used less sugar than the recipe called for, and used just enough water to cover the sugar. I heated it on medium until boiling, stirring occasionally until it boiled. Once boiling, I swirled the pot a few times to make sure it wasn't sticking, and then just waited until it started to caramelize (I think just being patient and not over-stirring is the key to getting a good caramel. I also used a teaspoon of vanilla extract instead of a vanilla bean. It turned out beautifully, and I got lots of compliments!! item not reviewed by moderator and published
I make all kinds of flan. This recipe turned out good for my guests. I make the caramel by melting a cup of sugar in a small pan over a low heat. takes time but works. i stir it to make sure that all the sugar gets to caramelize. no water used. otherwise, the flan itself tasted good. its not too much work. but i incorporated the chocolate earlier than suggested because i was worried that the milk would be too cool to melt the chocolate. item not reviewed by moderator and published
This recipe was very good. You do have to start with a good caramel though, so make sure to do that even if you have to try again. Is worth it. item not reviewed by moderator and published
This recipe was easy and delicious. The key to any good flan is the caramel. It takes lots of patience/experience to get it to the right color/consistency. Don't give up...it is worth it. item not reviewed by moderator and published
I'm not sure how people based their review if they can't carmalize sugar, but ok... I've made this quite a few times and love it. The hint of chocolate in the flan with the taste of cinnamon to compliment is great! I've made this making my own caramel and have also used caramel syrup when I'm in a rush to make the dish and dont have time to wait for the caramel to cool. When making it for friends get togethers I make it in a 9" cake pan instead individuals. item not reviewed by moderator and published
I guess the previous reviewers had problems with the caramel, it takes practice to master caramel making in the stove, try the microwave instead. This flan is a little work but oh by does it tastes good. You would have to have a little experience baking flans before trying this one. I put more chocolate than what the recipe calls for and a its a great hit among my friends. Try to make it and read carefully all the instructions. item not reviewed by moderator and published
I completely agree with the previous rating. I experienced the same troubles with the sugar crystallizing (I tried it 3 times and all failed- had to use a different recipe), and with the chocolate not incorporating. Basically just disappointed with the recipe item not reviewed by moderator and published
I'm an experienced chef, but this did not meet my expectations. The recipe for the caramel did not turn out at all. It turned to rock crystals in the pan. The chocolate did not incorporate properly in the flan and the taste and presentatation was uninspiring. Would not recommend it and will definitely not make it again. item not reviewed by moderator and published

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