While it was almost sacrilegious to alter our family's flan on Nochebuena, I thought that I would try something new. With my family's full support, I added 5 oz of the best semi-sweet chocolate I could buy to my flan recipe. The result was a rich, decadent dessert that was closer to the taste of a chocolate pudding than our family favorite, but still delicious!
1 cup of sugar
6 eggs
5 oz semi-sweet chocolate
1 can condensed milk
1 can evaporated whole milk
1 small splash of the best vanilla extract you can find
1 small pinch of salt
Preheat oven to 300 degrees and put rack in center of the oven. Melt the sugar in a small saucepan over medium high heat. It is very important to continue to stir the sugar so that the heat distributes evenly, the sugar does not burn and you minimize lumps. Stir until sugar becomes golden brown and have pan you are going to use for flan waiting near by because sugar stiffens quickly. Pour sugar into bottom of pan and allow sugar to cool. (See my earlier post of traditional Flan for pictures regarding each of these steps)
In a small saucepan, warm evaporated milk and chocolate over medium heat until chocolate melts.
In a small saucepan, warm evaporated milk and chocolate over medium heat until chocolate melts.
In a blender, combine eggs, vanilla, salt and condensed milk. Slowly add warm chocolate milk to blender and pulse in between as to not cook your eggs with warm milk. Pour combined liquid into pan with hardened sugar on bottom.
Bake for one hour.
Once cooled, cut around edge of pan and flip over onto large plate.
Some tools and ingredients used:
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