Flan is a classic dessert that can be made with many different flavors, but chocolate flan is a hard-to-beat favorite. This recipe is easy to make and yields a rich, creamy, decadent, and completely satisfying dessert.
While perfecting Flan takes practice, its versatility allows you to customize it for any occasion. The perfect flan is irresistible to everyone who tries it.
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How to Make The Caramel
Note: The full instructions are provided in the recipe card below.
Add 1 cup of sugar to a medium saucepan over medium heat. Cook the sugar, stirring occasionally, until it melts and turns brown around the edges.
Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
Continue cooking and pulling the melted sugar until it is melted and the caramel is uniformly dark amber (it should smell caramel but not burnt), about 10 to 12 minutes total.
(If you still have undissolved sugar lumps, stir it off the heat until melted.)
Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. T
he mixture will bubble and steam vigorously; some sugar may harden and crystallize. Don't worry; keep stirring the mixture over medium heat for 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
Be careful not to overcook the caramel, as it can burn quickly and become bitter.
Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on the towel, and set aside to cool completely.
Carefully pour the caramel into the bottom of (8) 9 oz Ramekins; quickly swirl around to coat all bottom and sides. The caramel hardens as it cools, so work quickly. Let the caramel cool completely.
How to Make Chocolate Flan
Note: The full instructions are provided in the recipe card below.
Adjust a rack to the middle position and preheat the oven to 350° degrees. Put the evaporated milk in a saucepan and bring it to a simmer over medium heat for 5 to 6 minutes.
Remove from heat, add the chocolate cover, and let soften for about five minutes. Whisk until the chocolate is melted and smooth. Let it cool off a bit.
Place all the remaining flan ingredients in a large bowl; whisk everything until completely smooth and evenly combined. Pour in the milk/chocolate mixture, and whisk everything until completely smooth and evenly combined.
Pass the mixture through a fine strainer into a large measuring cup to ensure smooth flan. Slowly pour into the caramel-coated ramekins to avoid air bubbles.
Lay a dishtowel on the bottom of a roasting pan, place the ramekin on top of the towel, and then fill the pan with boiling water about halfway up the sides of the custard cups. Bake until the flan is firm and set for 30 to 35 minutes.
When you tap the edge of the ramekin, the flan should still slightly wobble in the center. (Don't worry if it seems undercooked; it will continue to cook as it cools).
You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven. When the flan has started to set, remove the roasting pan from the oven, careful not to spill the hot water.
Let the flan cool while sitting in the water bath until the ramekins are cool enough to handle. Remove the ramekin from the water bath, transfer it to a rack, and let the Chocolate Flan cool completely; then cover tightly with plastic wrap and refrigerate overnight.
How to Unmold Chocolate Flan
Note: The full instructions are provided in the recipe card below.
Remove the flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the pan.
Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap.
Then, carefully invert a rimmed round platter over the ramekin. Grabbing both, carefully invert the Chocolate Flan onto individual platters.
Pour and scrape the caramel onto the Chocolate Flan. Dollop flans with whipped cream. Garnish each with cacao powder. Enjoy!
How to Make Whipped Cream
In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, vanilla, liqueur, and confectioners' sugar and whip on medium speed until soft peaks form. 
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📖 Recipe
Easy Chocolate Flan
Ingredients
For the Chocolate Flan:
- 2 cans (12 oz / 354 ml) evaporated milk, half and a half or whole milk *(Full Fat)
- 5 large egg yolks , room temperature
- 3 large eggs , room temperature
- 1 can (14oz) sweetened condensed milk (full-fat) or 150g (¾ cup) granulated sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon Chocolate Liqueur such as Creme de Cacao
- 200 g (1 cup) bittersweet chocolate chips
For the Caramel:
- 1 cup granulated sugar
- ½ cup water room temperature
For the Whipped Cream:
- 1 cup cold heavy cream
- 1 tablespoon chocolate liqueur , such as Creme de Cacao
- 2 teaspoons pure vanilla extract
- ¼ cup confectioners' sugar
- 118 ml (½ cup hot water)
Instructions
How to Make Caramel
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don't worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
- Carefully pour the caramel into the bottom of (8) 9 oz Ramekins; quickly swirl around to coat all bottom and sides. The caramel hardens as it cools, so work quickly. Let the caramel cool completely.
How to Make Chocolate Flan
- Note: The full instructions are provided in the recipe card below.
- Adjust a rack to the middle position and preheat the oven to 350° degrees. Put the evaporated milk in a saucepan and bring it to a simmer over medium heat for about 5 to 6 minutes. Remove from heat and add the chocolate and cover, and let soften for about five minutes. Whisk until the chocolate is melted and smooth. Let it cool off a bit.
- Place all the remaining flan ingredients in a large bowl; whisk everything until completely smooth and evenly combined. Pour in the milk/chocolate mixture, and again, whisk everything until completely smooth and evenly combined.
- Pass the mixture through a fine strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Slowly pour into the caramel-coated ramekins to avoid air bubbles.
- Lay a dishtowel on the bottom of a roasting pan, place the ramekin on top of the towel, and then fill the pan with boiling water about halfway up the sides of the custard cups. Bake until the flan is firm and just set for about 30 to 35 minutes. When you tap the edge of the ramekin, the flan should still slightly wobble in the center. (Don't worry if it seems undercooked; it will continue to cook as it cools).
- You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven. When the flan has started to set, remove the roasting pan from the oven, careful not to spill the hot water.
- Let the flan cool while sitting in the water bath until the ramekins are cool enough to handle. Remove the ramekin from the water bath, transfer it to a rack, and let the Chocolate Flan cool completely; then cover tightly with plastic wrap and refrigerate overnight.
How to unmold Chocolate Flan
- Note: The full instructions are provided in the recipe card below.
- Remove the flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it, so the caramel loosens from the bottom of the pan. Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap.
- Then, carefully, invert a rimmed round platter over the ramekin. Grabbing both, carefully invert the Chocolate Flan onto individual platters. Pour and scrape the caramel onto the Chocolate Flan. Dollop flans with whipped cream. Garnish each with cacao powder. Enjoy!
How to Make Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, vanilla, liqueur, and confectioners' sugar and whip on medium speed until soft peaks form.
Notes
- Never melt your caramel on your stove’s highest setting; it will cause the caramel to scorch and taste burned.
- The purpose of the water bath (bain-marie; Baño María) is to provide an even, moderate temperature and ensure that the flan mixture cooks evenly.
- For Chocolate Sauce, combine 100g of bittersweet chocolate and 150g of heavy cream in a medium pot. Over medium heat, whisk/stir until the chocolate is melted and the ingredients are thoroughly combined and smooth. Drizzle chocolate sauce over the chocolate flan and serve!
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
