Ingredientes para Dark Chocolate Flan
- Sweetened Condensed Milk
- Evaporated Milk
- 4 large eggs
- 1 ½ cups granulated sugar
- Vanilla Extract
- Almond Extract
- Dark Chocolate
- Cinnamon Stick
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dark Chocolate Flan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Dark Chocolate Flan
- **Make the Caramel:** In a small saucepan, slowly heat 1 cup granulated sugar over medium heat, swirling the pan occasionally, until it melts into a deep golden amber liquid. Be careful not to stir too much, as this can cause crystallization.
- **Caramelize the Mold:** Carefully pour the hot caramel into a 6-cup flan mold (or ramekins), tilting the mold to coat the bottom and sides evenly.
- **Prepare the Chocolate Mixture:** In a medium saucepan, combine 2 cups whole milk, 1 cinnamon stick, and 6 ounces of good quality dark chocolate (chopped). Heat over medium-low heat, stirring gently until the chocolate is melted and the milk is warm. Remove from heat and let cool slightly, then remove the cinnamon stick.
- **Blend the Custard:** In a blender, combine 4 large eggs, ¾ cup granulated sugar, and 1 teaspoon vanilla extract. Gradually add the warm chocolate milk mixture while blending until smooth and well combined.
- **Bake the Flan:** Preheat oven to 350°F (175°C). Pour the flan mixture into the caramelized mold(s). Place the mold in a larger baking pan and pour enough hot water into the pan to come halfway up the sides of the flan mold (this creates a water bath).
- **Bake:** Bake for 50-55 minutes, or until the flan is set around the edges and the center is just slightly jiggly. A knife inserted near the center should come out clean.
- **Cool and Chill:** Remove from the oven and let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.
- **Unmold and Serve:** To unmold, run a thin knife around the edges of the flan. Invert the mold onto a serving plate. The caramel sauce should flow over the top. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
244g
Fat
50g
Carbs
23g
