Flan de Chocolate

Recipe courtesy Gale Gand

Show: Episode:

Picture of Flan de Chocolate Recipe Photo: Flan de Chocolate Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
3 hr 5 min
Prep
2 hr 15 min
Cook
50 min
Yield:
6 flans
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 8 reviews

  • on April 14, 2011

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 28, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 06, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.