Spiced Chocolate Flan | PC.ca

Spiced Chocolate Flan

A chocolate flan sliced into 8 with one piece missing surrounded by cups of espresso and a serving cup for cream

PC 70% Dark Chocolate Bar

Spiced Chocolate Flan

Similar to crème caramel, this sweet custard has a caramel bottom that becomes the top when inverte...

Similar to crème caramel, this sweet custard has a caramel bottom that becomes the top when inverted and is baked in a hot water bath (bain marie); unlike crème caramel, it is flavoured with chocolate and sweet cloves and cinnamon. It’s a delicious ending to any meal.

  • Level: Intermediate
  • Preparation: 10 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: Vegetarian, Mexican
  • Season: Spring
  • Course: Dessert
  • Main Ingredient: Dark Chocolate
  • Calories

    330 cal

  • Total Fat

    19 g

  • Sodium

    200 mg

  • Total Carbohydrate

    35 g

  • Dietary Fiber

    1 g

  • Protein

    6 g

Spiced Chocolate Flan

A chocolate flan sliced into 8 with one piece missing surrounded by cups of espresso and a serving cup for cream

PC 70% Dark Chocolate Bar

  • Calories

    330 cal

  • Total Fat

    19 g

  • Sodium

    200 mg

  • Total Carbohydrate

    35 g

  • Dietary Fiber

    1 g

  • Protein

    6 g

How to make

Ingredients

  • 1 cup (250 mL)

    Granulated sugar
  • 1-1/2 cups (375 mL)

    Whole milk
  • 1 cup (250 mL)

    35% whipping cream
  • 3

    Cinnamon sticks, snapped in half
  • 1/2 tsp (2 mL)

    Whole cloves
  • 1/2 cup (125 mL)

    PC®70% Cocoa Solids Dark Chocolate
  • 2

    Eggs
  • 3

    Egg yolks
  • 1/2 tsp (2 mL)

    Salt

How to make

  • Step 1

    Preheat oven to 325°F (160°C).

  • Step 2

    Stir together 1/2 cup (125 mL) of the sugar and 1/4 cup (50 mL) water in small saucepan. Cover and bring to a boil over medium-high heat, about 3 to 4 minutes. Once in a clear, boiling liquid state, uncover and continue to boil for 4 to 5 minutes without stirring or until medium caramel colour. Remove from heat. Immediately pour into 8-inch (1.2 L) round metal cake pan. Set aside to cool.

  • Step 3

    Pour milk and cream into medium saucepan; add cinnamon and cloves. Bring to a simmer over medium heat. Remove from heat. Add chocolate but do not stir. Cover and let stand for 10 minutes. Meanwhile, whisk together eggs, egg yolks, remaining 1/2 cup (125 mL) sugar and the salt in bowl until smooth but not airy; set aside.

  • Step 4

    Whisk the hot cream and chocolate together until smooth. Slowly pour into egg mixture, whisking gently to avoid creating bubbles. Pour through fine-mesh sieve set over a bowl; discard spices. Pour into caramel lined pan. Place pan in 13 X 9 inch (3.5 L) metal cake pan. Pour hot water into large pan to come halfway up side of small pan.

  • Step 5

    Bake in centre of oven for 35 to 40 minutes or until custard is set with a gentle wobble at the centre. Remove from oven. Cool in pan with water. Remove from water bath. Chill for 12 to 48 hours.

  • Step 6

    Run small sharp knife around edge to loosen. Place serving platter over top and quickly but carefully invert flan onto platter. Serve immediately.

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