Store-bought desserts are good. But homemade desserts are even better.
Especially, when it comes to putting new twists on classic desserts like flan.
Flan is a dessert that is often served at the end of a meal in Mexican restaurants, but it’s a favorite all over the world. And you can easily make it at home!
Apparently, flan can be traced back to the Roman Empire.
According to Cheesecake.com, it was created during an egg surplus using Greek techniques.
Flan is a backed custard dessert topped with caramel. But this recipe adds some extra flair with a chocolate base.
The custard layer is made from eggs, sweetened condensed milk, and cream along with flavorings like vanilla, orange, coconut, or coffee.
The caramel is made from sugar and water.
The chocolate base is made from flour, cocoa powder, milk, baking powder, vegetable oil, baking soda, vanilla extract, salt, and eggs.
In this recipe, a loaf mold is used to cook the flan. It’s made by pouring the hot caramel mixture into the pan.
Then you pour in the custard mixture after the caramel cools. After that, you pour the chocolate layer on top.
You cook it in the oven at 325 degrees for 90 minutes on top of a tray filled with water.
Then it needs to be refrigerated overnight.
Flip it over to get it out of the mold and serve.
This is a fantastic chocolately take on a classic recipe that everyone is sure to love. Flan can stay in the refrigerator for about three to five days and tastes best when eaten within 48 hours of cooking.
Here’s what you’ll need for your recipe:
Caramel:
- 1/2 cup of sugar
- 1/3 cup of water
Custard layer:
- 4 egg yolks
- 4 eggs
- 1 1/3 cup sweetened condensed milk
- 2 cups of heavy cream
- 2 tsp vanilla extract
- 1 cup milk
Chocolate base:
- 1/3 cup of flour
- 1/4 cup of cocoa powder
- 3 tbsp. of milk
- 1/2 tsp. of baking powder
- 1 tbsp. of vanilla extract
- a pinch of salt
- 2 egg yolks
- 2 egg whites and 3 tbsp. of sugar whipped together
Step 1) First you’ll want to preheat your oven to 325°F.
Step 2) After that you’ll want to start on your caramel. Bring your sugar and water to a boil in a pot. Let it boil until your mixture turns into a golden brown color and thickens.
Step 3) Pour this mixture into your loaf pan and let it cool.
Step 4) Now it’s time to get started on the custard layer. Toss your egg yolks, eggs, sweetened condensed milk, heavy cream, vanilla extract, and milk into a bowl. Whisk it well until it’s thoroughly combined.
Step 5) You can pour this in over your cooled caramel layer.
Step 6) For the chocolate base, separate your egg yolks from the whites. Toss your flour, cocoa powder, milk, baking powder, vegetable oil, baking soda, vanilla extract, and salt into your egg yolks. Mix it all together with a hand mixer.
Step 7) Pour your sugar into your egg whites and mix until you get stiff peaks. Fold your meringue into your chocolate egg yolk mixture.
Step 8) Cover your custard layer with your chocolate mixture.
Step 9) Pour water into a deep baking tray and put your loaf pan in the middle of it.
Step 10) Place the pan into your preheated oven and bake for 90 minutes.
Step 11) Take out of the oven and refrigerator overnight.
Step 12) Once it chills overnight, you can flip it over onto a plate to unmold it.
Step 13) Serve and enjoy!
Check out the video below for further instructions.
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