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Chocolate Flan

Diet.Chef's picture
Ingredients
  Sugar 6 Tablespoon
  Chocolate syrup 1⁄4 Cup (4 tbs)
  Whole eggs 2 Large
  Egg yolk 1 Large
  Milk 1 Cup (16 tbs)
  Evaporated milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
Directions

1. Adjust a shelf to the bottom third of the oven and preheat to 325°. Lightly coat four 6-ounce custard cups (or fluted metal brioche tins) with nonstick vegetable cooking spray, or lightly oil.
2. In a small heavy saucepan, combine 5 tablespoons of the sugar with 3 tablespoons of water. Cook over moderate heat, stirring until the sugar dissolves. Increase the heat to moderately-high and cook until the syrup turns an amber color, 2 to 4 minutes. Working carefully and quickly, pour one-quarter of the caramel syrup into each prepared custard cup or mold and tilt the cups to coat on all surfaces. Let the caramel cool until needed.
3. In a medium bowl, whisk together the chocolate syrup, whole eggs and egg yolk until blended. In a small saucepan over moderate heat, combine the milk, evaporated milk and remaining 1 tablespoon sugar. Bring just to a simmer. Slowly whisk the hot milk into the egg mixture. Stir in the vanilla. Strain the mixture into a 4-cup measure. Pour into the prepared cups, dividing equally.
4. Place the cups in a shallow baking pan and pour in enough hot tap water to reach almost halfway up the sides of the cups. Cover loosely with a sheet of aluminum foil. Bake 35 to 40 minutes, until a sharp knife inserted into the center comes out clean. Remove the flans from the hot water, let cool to room temperature. Refrigerate until well chilled, at least 4 hours, or overnight, or as long as a day or two.
5. To unmold, run a knife tip around just the top edge of each flan and invert them onto dessert plates. Pour any syrup remaining in the molds over the flans. Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chocolate

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