Chocolate Flan

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.


Eggs 2 , beaten
Sugar substitute 24 (Packets)
Unsweetened cocoa powder 2 Tablespoon
Cornstarch 1 Tablespoon
Almond extract 1 Teaspoon
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.

Recipe Summary

Difficulty Level: Easy