Chocolate Flan

An easy-to-make recipe the whole family will enjoy.


Yields 6-8 servings


½ cup sugar to make caramel syrup
5 ounces semisweet chocolate
1 tablespoon powdered bitter chocolate
½ cup (4 ounces) heavy cream
¼ teaspoon chipotle powder
1 teaspoon cinnamon powder
¼ teaspoon spice cloves, powdered
5 egg yolks
1 large egg
1 can (12 ounces) condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
¼ cup (2 ounces) brandy (optional)

Equipment: Round 8-inch-diameter mold; blender; large, deep aluminum baking mold


1. Preheat oven to 350°F.

2. Melt sugar in saucepan on medium-high heat until it begins to melt and turns into an amber-colored syrup. Pour the syrup in the mold, making sure to cover the surface.

3. In a baking-safe glass or ceramic mold, put the chocolate, cream, chipotle, cinnamon, and cloves. Place it in a pot with hot water. Stir the ingredients while the chocolate melts. Once the chocolate is melted, set aside the mixture.

4. Pour the egg yolks, the egg, the milks, brandy and melted chocolate in the blender and blend well. Pour mixture through a sieve and pour into the mold.

5. Place the mold in large aluminum baking mold. Pour 1-2 inches water into the mold to create a water bath. Place the mold in the water bath in the oven for 50 minutes or until the flan is firm. (To check doneness, insert a skewer in the flan. If it comes out clean, the flan is ready.) Once done, allow to cool to room temperature and then refrigerate at least 6 hours.



To learn more about me or my recipes, visit me at and at AARP, where I am a chef and nutrition expert.


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