Chocolate Flan [Recipe + Video] Flan de Chocolate

🧂 Ingredients

• ½ cup sugar

  white, granulated
• 1 tablespoon water
• 4 tablespoons of unsweetened cocoa powder
• ¼ cup boiling-hot milk
• 3 egg yolks
• 1 egg
• 1⅓ cup sweetened condensed milk
• 1¼ cup evaporated milk

Instructions

• 1 Mix sugar and water and cook in a medium saucepan over low heat until thick
  golden-brown caramel forms. Make sure it does not burn! On some stoves, you may
  need to stir it gently with a spatula to prevent it from burning if there are
  hot spots.
  
  Pour carefully into a 5-cup cake pan or bundt pan and spread all over, but
  especially the bottom. Cool to room temperature. By then, the caramel should
  have hardened.
  
  In the meantime, preheat the oven to 320 ºF [160ºC].
• 2 Mix the cocoa powder and boiling-hot milk and stir until the cocoa has
  dissolved. 
  
  Set aside to cool to room temperature while you continue with the following
  step.
• 3 In a large bowl, combine egg yolks, egg, condensed milk, and evaporated milk.
  Add the dissolved cocoa at room temperature, and whisk gently to combine all the
  ingredients without producing foam.
  
  Passing through a fine-mesh sieve, pour into the baking pan..
• 4 Boil about ⅓ gallon [3 liters] of water, and pour into a large roasting pan.
  Place the cake mold with the flan mix into the roasting pan, being careful not
  to scald yourself or let water into the baking dish. The water should be at the
  same level as the flan mixture.
  
  Bake in this hot water bath (bain Marie) on the middle oven rack for one hour.
• 5 Carefully remove the roasting pan from the oven, and the baking pan from the
  water bath. Let the baking pan with the flan cool to room temperature. 
  
  Once completely cool, cover the baking pan with a plastic film, aluminum foil,
  or reusable waxed fabric, and chill in the refrigerator for at least 8 hours,
  preferably 12.
• 6 Once thoroughly chilled and set, loosen the edges of the flan with a toothpick. 
  
  To unmold, place a serving plate on top of the mold (deep enough to retain the
  caramel sauce) and invert. You may need to shake or tap the mold a bit to break
  the vacuum and release the cake.

Nutrition Info