Chocolate Flan

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PREP TIME: 120 MIN

BAKE TIME: 45 MIN

TOTAL TIME: 165 MIN

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The flan of your dreams!

Ingredients

Caramel

• 1 Cup Granulated Sugar
• 1/3 Cup Water
• 1/2 Tbsp Fresh Squeezed Lemon Juice

Chocolate Flan

1-14oz Can Condensed Milk

3oz Semisweet Chocolate

2 Large Eggs

1 Egg Yolk

1 Cup Evaporated Milk

1/2 Cup Heavy Cream

1/2 Tbsp Vanilla

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

2 Tbsp Sugar

1 Tsp Vanilla Extract

Extras

Semisweet Chocolate for Shavings(Optional)

Berries

Instructions

1. Preheat oven to 350F this makes 5- 4" baking dishes
2. Begin by making the caramel on a sauce pan on medium heat add the sugar, water and lemon juice which is a must works wonders in preventing the sugar to crystalize.
3. Do not mix the mixture just allow it to heat and carefully swirl the pan around allowing the sugar to brown evenly. It is crucial to watch this caramel during the whole process and be very careful as it can cause severe burning to skin if not handled correctly.
4. Once it is golden brown carefully divide the caramel evenly between all of the pans using an oven mitten since the baking dishes get very hot to move the caramel around to cover the bottom and sides of the pans.
5. Allow the caramel to set and begin to boil water for the bain-marie. Next, begin making the flan custard.
6. Chop the chocolate bar and in a heat safe bowl melt the chocolate in 20 second intervals mixing in between.
7. Once the chocolate is melted on a separate bowl add the chocolate to the condensed milk and mix until combined.
8. Then you can add the evaporated milk, heavy cream and vanilla and mix until combined.
9. Run the mixture through a sift and divide evenly between the 5 baking dishes.
10. Wrap aluminum foil individually to each dish only to cover the top.
11. Place the flans into a 9X13 pan and place the pan in the oven.
12. Carefullly add the hot water into the pan covering the dishes half way up.
13. Bake for 45-50 minutes until they have a slight jiggle.
14. Remove from the oven and the bein marie wearing oven mitts please and allow the flans to come to room temperature on a cooling rack.
15. Once the flans have come to room temperature cover the tops and refrigerate for atleast 6 hours.
16. Slide a knive around the corners and place on a plate to remove from the baking dish.
17. Whipped cream is optional but if making it beat the heavy whipping cream, sugar and vanilla on low speed until it begin to thicken then bump the speed to high and continue to beat until it forms stiff peaks.
18. I used a 1M piping tip and a piping bag to pipe.
19. Garnish with some chocolate shavings and berries also optional but either way ENJOY!