Chocolate Winter Flan
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6
Eggs1 cup
Whole Milk2 tbsps
Unsweetened Cocoa Powder1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 cup
SugarDirections:
1
Watch how to make this recipe
2
In a blender, blend together the eggs, evaporated milk, condensed milk, whole milk, cocoa, allspice and cinnamon until well incorporated and creamy
3
Bake either using the water bath or double boiler method below
4
To bake using the water bath method: Preheat the oven to 350 degrees F
5
Caramelize the sugar in a pan over the stovetop until a light golden brown, using a wooden spoon to stir
6
This is the trickiest part as sugar burns easily, so don't let it get too dark and keep mixing the sugar with the spoon
7
Don't step away from this process; once the sugar gets hot, it browns quickly
8
Once it is completely liquefied, pour into an ovensafe 6- to 8-inch round mold (a tempered glass pie dish works well) and coat the bottom and sides three-quarters of the way up
9
Fill an oven roasting pan or baking dish with about 1 inch of water and place the sugar-coated pie dish inside
10
Add the flan mixture to the pie dish and bake until the top is firm and the flan starts to pull away from the sides, about 45 minutes
11
Remove from the water bath and let cool to room temperature, about 2 hours
12
To transfer the flan to a serving plate, make sure the sides are loose (you can run a thin knife around the edges to make sure it is not sticking to the sides), put a plate on top and in one fluid motion, invert the flan onto the plate and remove the pie dish
13
Refrigerate to chill before slicing and serving
14
To bake using the double boiler method: If you have a double boiler pan (which is what I typically use and is easier!), caramelize the sugar in the double boiler insert on the stovetop using the same method as above
15
Remove from the heat and, using a wooden spoon and by tilting and rotating the pan, coat all sides of the pan three-quarters of the way up
16
Fill the other double boiler pan with water about one-quarter full and bring to a boil while the sugar is caramelizing
17
Pour the flan mixture into the caramel and put the double boiler insert over the pan with the hot water
18
Cover and cook over medium low until the flan appears more solid and pulls away from the sides, about 45 minutes
19
Let cool to room temperature for about 2 hours before inverting onto a serving plate using the same method as above
20
Refrigerate and serve cold