Dark Chocolate Flan Recipe

Prepare caramel

Preheat the oven to 325°F (160°C). In a small heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 1 teaspoon water. Over medium heat, let the sugar dissolve without stirring — you can gently swirl the pan if needed. Watch carefully: after a few minutes the sugar will begin to color. When it reaches a deep amber (approximately 5–7 minutes), immediately remove from heat and stir in 1 teaspoon unsalted butter if using to give a glossy finish. Working quickly, pour the hot caramel into six 4-ounce (120 ml) ramekins, tilting each to coat the bottom evenly. Set ramekins aside to let the caramel harden.

Warm milk and cream

In a small saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium heat until just steaming and small bubbles form at the edges (do not boil). Remove from heat.

Melt chocolate

Place 150 g chopped dark chocolate in a heatproof bowl. Pour about one-third of the hot milk/cream mixture over the chocolate and let sit 1 minute, then whisk gently until smooth. Add the remaining milk/cream and whisk until fully incorporated and glossy. If any lumps remain, return bowl over a small simmering water bath and stir until smooth, then remove from heat.

Mix eggs

In a medium bowl, whisk together 3 whole eggs, 2 egg yolks, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt until blended but not frothy. Temper the eggs by slowly pouring about one-third of the warm chocolate-milk mixture into the eggs while whisking constantly. Continue adding the rest in a steady stream, whisking to combine. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to catch any stray solids or cooked egg.

Assemble and bake

Divide the strained chocolate custard evenly among the caramel-lined ramekins. Place the ramekins in a deep baking dish or roasting pan. Carefully pour hot (not boiling) water into the pan so it comes halfway up the sides of the ramekins to form a water bath (bain-marie). Cover the pan loosely with foil to reduce browning and evaporative cooling. Bake in the preheated 325°F (160°C) oven until the flans are set but still slightly wobbly in the center, about 30–38 minutes depending on ramekin size. A skewer inserted near the center should come out mostly clean with a few moist crumbs.

Cool and chill

Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack (about 30 minutes). Once cooled, refrigerate the flans, uncovered, for at least 4 hours or up to 24 hours to fully set and develop flavor.

Unmold

To unmold, run a small knife around the inner edge of each ramekin to loosen the custard. Place a small plate over the ramekin and invert, then lift the ramekin off. If the caramel does not release immediately, briefly dip the bottom of the ramekin in hot water for 5–10 seconds, then invert again.

Garnish

Arrange seasonal berries (about 1 cup total) and a few mint leaves on top or alongside each flan. Dust lightly with 1 teaspoon powdered sugar if desired. Serve chilled.