Carmalized Chocolate Flan

Chocolate Flan


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Take a bite out of sweet Mexican cuisine with this traditional chocolate flan recipe. The gelatin-like dessert is light and fluffy, and cool enough to serve on a hot summer’s day.

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Time needed

35 min preparation + 55 min cooking

Serving Size / Yield

6 servings


  • Topping:
  • ¾ C. sugar
  • ½ C. water
  • ¼ C. cocoa powder
  • Flan
  • ½ C. milk
  • ½ C. sugar
  • ¼ C. baking cocoa powder
  • ½ tsp. cinnamon
  • 1 C. evaporated milk
  • ½ tsp. vanilla
  • 3 eggs

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Preheat the oven to 325 degrees. Make the topping by combining water and sugar in a saucepan over medium heat. Let the mix boil, covered, for 1 minute. Pour the topping into custard cups.

In a separate saucepan over medium-high heat make the flan. Mix together milk, sugar, cocoa powder, and cinnamon. Let boil for 1 minute, constantly whisking the mixture. Remove the ingredients from the heat and add in evaporated milk, vanilla, and eggs. Whisk between each addition. Pour the mix over the sugar in the custard cups. Place the custard cups inside of a 9x13-inch baking dish. Place the baking dish in the oven and pour hot water into the baking dish, surrounding the custard cups. Bake for 50-55 minutes.

When the flan is finished baking remove from the water and let cool 5 minutes. Place the cups in the refrigerator for up to 1 hour. Flip the flan cups onto the serving plate and top with cocoa powder.

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