Chocolate Flan is my most favorite dessert from the Mexican cuisine. I love to serve this up to my friends for a fun party with lots of creamy dessert sauce poured over. Make this chocolaty open pie a prime item of your party dessert menu and it will never fail to get compliments for you ! Feel free to express yourself about this Chocolate Flan here.
2 , beaten
Unsweetened cocoa powder
Canned evaporated skim milk
15 Ounce (1 Can)
Fat free milk
1 Cup (16 tbs)
Preheat oven to 350°F.
Coat a 3-cup mold with nonstick cooking spray.
In a medium bowl, whisk together eggs, cocoa, cornstarch and almond extract until smooth.
Stir in evaporated milk and fat-free milk.
Pour mixture into mold.
Place mold in a baking pan.
Pour enough water into the baking pan to reach halfway up sides of mold.* 3 .
Bake 2 hours.
Mixture will not look completely set, but will become firm upon cooling.
Let cool at room temperature 1 hour, then refrigerate for several hours.
To serve, invert mold onto a plate, or spoon flan from the mold.