Easy Chocolate Flan Recipe – Cocoa & Caramel Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Flan Recipe – Cocoa & Caramel Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s impressive but doesn’t require a ton of fuss. Well, look no further! This chocolate flan is exactly that – a silky smooth, rich chocolate dream with a gorgeous caramel base. I first made this for a family get-together and it was gone in minutes. Seriously, it’s that good. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average chocolate dessert. The combination of the creamy chocolate custard and the sweet, slightly burnt caramel is just heavenly. It’s a beautiful dessert to serve, feels a little bit fancy, but is surprisingly easy to make. Plus, who doesn’t love a good make-ahead dessert? This one actually benefits from chilling, so it’s perfect for entertaining.

Ingredients

Here’s what you’ll need to create this delightful flan:

• ½ cup sugar (approx. 100g)
• 2 tbsp water (30ml)
• A squeeze of lemon juice
• 1 cup evaporated milk (240ml)
• ¼ cup full cream milk (60ml)
• 2 tbsp cocoa powder (approx. 10g)
• ¼ cup icing sugar (approx. 30g)
• 2 large eggs
• 1 tsp vanilla extract (5ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this flan extra special.

• Evaporated Milk: Don’t skip this! It gives the flan a wonderfully rich and creamy texture that regular milk just can’t match. It’s a little trick my dadi (grandmother) always used in her desserts.
• Full Cream Milk: Using full cream milk is important here too. The fat content contributes to the overall smoothness and flavour.
• Cocoa Powder: Quality matters! A good cocoa powder will give you a deeper, more intense chocolate flavour. I prefer using a Dutch-processed cocoa for this recipe.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare four ramekins and preheat your oven to 150°C (300°F).
2. Now, let’s make the caramel. Heat the sugar and water in a pan over medium heat, swirling it around (don’t stir!) until it turns into a beautiful amber caramel. Be careful, it gets hot! Add a squeeze of lemon juice – this stops the caramel from crystallizing.
3. Quickly divide the caramel evenly among the ramekins, tilting them to coat the sides. This is where the magic happens!
4. In a bowl, whisk together the cocoa powder and icing sugar. Then, gradually mix in the full cream milk to form a smooth paste. Add the evaporated milk and warm the mixture gently – you don’t want it to boil.
5. In a separate bowl, whisk the eggs and vanilla extract. Slowly pour in the warm milk mixture while whisking constantly. This prevents the eggs from scrambling! Strain the mixture through a fine-mesh sieve to remove any lumps.
6. Carefully pour the chocolate mixture into the caramel-coated ramekins. Cover each ramekin tightly with foil.
7. Place the ramekins in a deep baking dish. Pour boiling water into the dish, reaching about 2/3 of the way up the sides of the ramekins. This creates a water bath, which helps the flan cook evenly.
8. Bake for 45 minutes, or until the flan is just set. Let it cool to room temperature, then refrigerate for at least 3-4 hours (or even overnight!). This is the hardest part – waiting!
9. To serve, run a thin knife around the edges of each ramekin. Place a plate over the ramekin and quickly invert. The flan should slide out beautifully, with the caramel drizzling down the sides.

Expert Tips

• Don’t overbake! The flan should still have a slight wobble in the center. It will firm up as it cools.
• The water bath is key. It ensures a creamy, even texture.
• Be patient with the caramel. Low and slow is the way to go.
• If your caramel seizes up, add a tiny splash more water and continue heating gently.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your cocoa powder to ensure it’s certified gluten-free if needed.
• Dark Chocolate Variation: My friend, Priya, loves using dark cocoa powder for a more intense chocolate flavour. It’s amazing!
• Sugar-Free Option: You can substitute the sugar with a sugar-free alternative like erythritol or stevia. Adjust the amount to your taste.
• Regional Variations – Indian Dessert Influences: A sprinkle of cardamom powder in the custard mixture would add a lovely Indian touch, reminiscent of gulab jamun! You could also garnish with chopped pistachios.

Serving Suggestions

This flan is delicious on its own, but a little something extra never hurts!

• A dollop of whipped cream.
• Fresh berries.
• A sprinkle of grated chocolate.
• A side of chai (tea) – perfect for a cozy evening.

Storage Instructions

Leftover flan (if there is any!) can be stored in the refrigerator for up to 3 days. Keep it covered tightly to prevent it from absorbing other flavours.

FAQs

Let’s answer some common questions:

• What is the best way to prevent cracks in the flan? The water bath is your best friend! It helps regulate the temperature and prevents the flan from drying out. Also, avoid overbaking.
• Can I make this flan ahead of time? Absolutely! In fact, it’s better if you do. The flavours develop even more as it chills.
• What can I substitute for evaporated milk? While evaporated milk is ideal, you can use a combination of full cream milk and heavy cream (about ¾ cup milk + ¼ cup cream) as a substitute.
• How do I know when the flan is perfectly set? It should have a slight wobble in the center. It will continue to firm up as it cools.
• Can this recipe be doubled or tripled? Yes, you can! Just adjust the baking time accordingly. You may need to bake it for longer.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!