Chocolate Flan
I call this pure indulgence. It makes a perfect end to a meal. A smooth flan with no grainy texture, and the bonus is the chocolatey taste.
The flan is made using evaporated milk. Evaporated milk is a thickened form of milk. It comes in canes and sterilized through the canning process. To make a perfect flan, you need to learn how to make a perfect caramel to get that desired result. Follow these step by step tutorials and you are sure to have a wonderful result! A great make ahead dessert. Add it to your Valentine’s day menu – make something sweet to your sweetheart! Happy eating!!
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Follow these step by step tutorials and you are sure to have a wonderful result!
To a saucepan, add the sugar and place over low heat. Once the sugar starts melting, stir gently with a wooden spoon. It will initially crystalize. Any stubborn chunks would soon melt ; just keep stirring over low heat to avoid burning the caramel.
Transfer the caramel over a 30 cm /12 inches round cake tin. Ensure the caramel evenly covers the bottom and edges of the tin. You have to be quick, before the caramel hardens. Place the eggs, sugar, cocoa powder and vanilla extract in a mixing bowl. Beat for 30 seconds. Add the evaporated milk and beat for 1 minute or until the mixture is of one texture. Pour the mixture into the caramelized pan, and place the cake tin in a large baking dish. Then fill the dish with water, about 2.5cm / 1 inch in depth. Bake for 40-45 minutes. If the surface gets too dark, loosely cover with foil.
Chocolate Flan
Description
Ingredients
For the custard:
- 9 eggs
- 9 cans evaporated milk 170g. / 6 oz. each
- 1 ½ cups sugar
- ½ teaspoon vanilla extract or 1 teaspoon vanilla sugar
- 5 tablespoons unsweetened cocoa powder
For the caramel:
- 1 cup sugar
Instructions
- Preheat the oven to 200°C/400°F.
For the caramel sauce:
- To a saucepan, add the sugar and place over low heat. Once the sugar starts melting, stir gently with a wooden spoon. It will initially crystalize but it will soon melt into a uniform caramel. Avoid burning the caramel.
- Transfer the caramel over a 30 cm /12 inches round cake tin. Ensure the caramel evenly covers the bottom and edges of the tin. Set aside.
For the cream mixture:
- Place the eggs, sugar, cocoa powder and vanilla extract in a mixing bowl. Beat for 30 seconds.
- Add the evaporated milk and beat for 1 minute or until the mixture is of one texture.
- Pour the mixture into the caramelized pan, and place the cake tin in a large baking dish. Then fill the dish with water, about 2.5cm / 1 inch in depth.
- Bake for 40-45 minutes. If the surface gets too dark, loosely cover with foil.
- Check the flan if done by inserting a knife in it. If it comes out clean, your flan is ready.
- Remove the flan from the water bath and set aside to cool down.
- Refrigerate for a minimum of 4 hours. Run a knife around the edges and invert the flan onto a rimmed serving dish so that it catches all the sauces. Enjoy!
