Chocolate Flan Recipe

Prepare caramel

Preheat oven to 325°F (160°C). Place a small saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water and stir briefly to combine. Without stirring further, let the sugar dissolve and simmer until it turns a deep amber color (about 6–8 minutes). Tilt the pan gently to distribute heat if needed. Watch closely to avoid burning.

Immediately remove from heat and carefully pour the hot caramel into a 9-inch round cake pan or into six 6-ounce ramekins, tilting to coat the bottom evenly. Set aside to harden while you make the custard.

Heat dairy and chocolate

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Add 3 tablespoons unsweetened cocoa powder and whisk until smooth. Warm the mixture over medium heat just until it begins to steam and small bubbles appear around the edges (do not boil). Remove from heat, add 3 ounces finely chopped semisweet chocolate and stir until fully melted and incorporated. Let the mixture cool slightly (about 5 minutes).

Whisk eggs and sugar

In a large mixing bowl, whisk together 1 cup granulated sugar, 4 whole eggs and 2 egg yolks until smooth and slightly foamy. Whisk in 1 teaspoon vanilla extract and a pinch of fine salt.

Temper eggs

Slowly pour about one cup of the warm chocolate milk mixture into the egg mixture while whisking constantly to temper the eggs. Continue adding remaining chocolate milk in a slow, steady stream, whisking until fully combined and smooth.

Strain and fill

Strain the custard through a fine-mesh sieve into a large liquid measuring cup or bowl to remove any coagulated egg pieces or cocoa lumps. Pour the strained custard over the hardened caramel in the prepared pan or divide among ramekins. Cover the pan loosely with aluminum foil.

Bake in bain-marie

Place the pan or ramekins in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come halfway up the sides of the flan container(s). Transfer to the preheated oven and bake at 325°F (160°C) until the flan is set but still slightly jiggly in the center, about 40–50 minutes for a 9-inch pan or 30–35 minutes for 6-ounce ramekins. Check doneness by gently shaking; a slight wobble in the center is correct. An instant-read thermometer inserted into the center should read about 175–180°F (80–82°C).

Cool and chill

Carefully remove the pan or ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to fully set and develop flavor.

Unmold

To unmold, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the pan or ramekin, then invert quickly and lift the pan. The caramel will flow over the flan as a sauce. If any caramel remains in the pan, spoon it over the top.

Garnish each slice or ramekin with a dollop of whipped cream and a sprinkle of chocolate shavings if desired. Serve chilled.