The chocolate flan has a rich creamy custard base made with sweetened condensed milk heavy cream and eggs but the delicious secret created comes from the oven using a water bath that creates steam for its silky texture (see the below recipe for perfect results by scrolling to the end of this post in the recipe card).
Our family just loves chocolate flan the two flavors are a marriage made in heaven plus are impressive to serve.
These step-by-step instructions will give you a full-proof decadent rich creamy flan dessert that will be loved by all flan and chocolate lovers.
Being we are huge flan fans I also make a few other flavors of flan you may want to try like our Blueberry Flan, Coconut Caramel Flan and Caramel Banana Flan both are family favorites.
The kids loved the creamy chocolate-baked custard so much, that they were literally scraping their dessert bowls for every bite.
The printable instructions are at the very end just scroll down for this simple chocolate flan recipe.
Super Simple Mexican Flan Dessert
Making flan is an extremely easy dessert to make and very popular in Mexican and considered a baked style custard.
Flan has a rich, caramel that makes this shiny glaze on top of the flan that is a delicious milky sweet smooth silky flavor.
It reminds me of a creme brulee or panna cotta in taste, but texturally the three are quite different.
It surely is an elegant dessert to serve to guests and an easy delicious showstopper at any family gathering.
Shopping List (for complete instructions scroll to the recipe card below)
- sugar
- good grade chocolate or use whatever you prefer dark, semi-sweet, milk, or even white works
- coconut milk ( NOT Coconut water)
- heavy cream
- sweetened condensed milk
- large eggs
- pinch of cinnamon
- vanilla or rum
Some Tips for Making Perfect Chocolate Flan
- Using oven mitts swirl the caramel around the bottom of the baking dish quickly so it's even to coat the bottom of the pan
- When baking the flan always use a water bath by placing the smaller pan into a larger pan with around 1/2 inch of water
- Cool 30 minutes then refrigerate
- Place the flan in the refrigerator for at least 3 hours before removing it from the pan, this will help prevent it from splitting down the middle.
- Always use a good grade chocolate
Try Some Other Recipes and Easy Dessert Recipes
Amaretto Cheesecake
Strawberry New York Cheesecake
Cake Mix Lemon Cheesecake Bars
Holiday Cannoli Mousse
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Creamy Chocolate Flan Custard
This chocolate flan is a cross between a thick rich custard and creamy mousse which when chilled is decadently addicting in flavor.
We have made flan many times, and love it, you may also like our Blueberry Flan recipe to try.
If you want even a creamier rich topping add a dollop of freshly whipped heavy cream on top it will be a dreamy delicious addition.
Chocolate Flan
Yield: 10
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
Here is one of the easiest creamy chocolate flans so decadent an upgrade from the classic flan dessert that you'll be proud to serve after any meal.
Ingredients
- 1/2 cup sugar
- 4 ounces good grade chocolate or use whatever you prefer dark, semi-sweet, milk, or even white works
- 13.5 ounce can of Coconut Milk ( NOT Coconut water)
- 2 ounces of heavy cream
- 1 - 12 ounce can of sweetened condensed milk
- 5 large eggs
- pinch of cinnamon
- 1 teaspoon vanilla or rum
Instructions
- You will need a 13 x 9 pan with an addition of 1/2 inch of water added to it ( this is for the 8-inch pan to sit in as a water bath)
- 8 inch round cake pan
- Optional: you can use individual ramekins to bake these also, using the same water bath method.
- Preheat the oven to 350 degrees
- In a medium-sized saucepan, heat the 1/2 cup sugar on medium heat and keep stirring until it turns a golden color not dark or burnt.
- Spread this mixture quickly into the round cake pan making sure it gets to the edges of the pan.
- Place the chocolate into a microwave-proof bowl with coconut milk.
- Heat in 30-minute intervals until the chocolate is melted.
- Add the chocolate mixture to an electric blender with eggs, heavy cream, condensed milk, vanilla, cinnamon, and pulse just until it's blended around 30 seconds
- Pour on top of the caramelized sugar in the round pan.
- Set the pan into the water bath.
- Bake for around 50 minutes or until the center doesn't jiggle anymore.
- Cool 30 minutes
- Refrigerate the flan for at least 3 hours before flipping it on a plate.
- Loosen the sides with a knife and flip into a deep pie plate or something that will catch the caramel.
- Note of caution: flan will split easily if the mixture is extremely hot and the liquid is runny if you flip it while still warm ..
- Refrigerating for 3 hours before flipping will keep it from splitting down the middle.
Notes
Some Tips for Making Perfect Flan
- Using oven mitts swirl the caramel around the bottom of the baking dish quickly so it's even to coat the bottom of the pan
- When baking the flan always use a water bath by placing the smaller pan into a larger pan with around 1/2 inch of water
- Cool 30 minutes then refrigerate
- Place the flan in the refrigerator for at least 3 hours before removing it from the pan, this will help prevent it from breaking
- only use good grade chocolate
Nutrition Facts
Calories
291.96Fat (grams)
16.53Sat. Fat (grams)
12.02Carbs (grams)
31Fiber (grams)
0.85Net carbs
30.14Sugar (grams)
30.08Protein (grams)
6.88Sodium (milligrams)
86.11Cholesterol (grams)
110.98
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More Recipes To Try:
Just whip up your favorite guacamole bruschetta and salsa recipes and a big pitcher of strawberry margaritas on the rocks for a fun and festive menu for Cinco De Mayo, or for any time you're party planning.