American · Dessert
Chocolate Custard Flan
A dense, silky chocolate custard baked over a bittersweet caramel in individual ramekins, then chilled and inverted so the burnished caramel sauce cascades down the dark, glossy flan.
$1
20 minsPrep
40 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
320Calories
8gProtein
13gFat
44.1gCarbs
39gSugar
2.6gFiber
261mgSodium
197mgChol
6.5gSat Fat
273mgPotassium
101mgCalcium
2.8mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Tawny Port
local
Strong Black Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat 45g sugar with the water in a small pan over medium heat without stirring, swirling occasionally, until it turns deep amber, about 5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
Warm the whole milk in a saucepan over low heat until steaming, then remove from heat and whisk in the chopped dark chocolate and cocoa powder until fully melted and smooth.
4
In a separate bowl whisk the whole egg, egg yolk, remaining 20g sugar, vanilla extract and salt together until just combined, taking care not to incorporate air.
5
Slowly pour the warm chocolate milk into the egg mixture while whisking constantly, then strain the custard through a sieve into a jug to remove any lumps.
6
Pour the strained custard over the hardened caramel in each ramekin.
7
Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins.
8
Bake at 160°C (320°F) for 35-40 minutes until the custard is just set with a slight wobble in the centre.
9
Remove ramekins from the water bath, cool to room temperature, then cover and chill for at least 4 hours or overnight.
10
To serve, run a thin knife around the edge of each ramekin and invert onto a plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White
- 12g12g Water
- 110g110g Whole Milk
- 28g28g Chocolate Dark 70, chopped
- 50g50g Egg, beaten
- 18g18g Egg Yolk, beaten
- 20g20g Sugar White
- 4g4g Vanilla Extract
- 6g6g Cocoa Powder, sifted
- 1g1g Salt
