Chocolate and cinnamon flan
Indulge in a creamy and luscious Chocolate and Cinnamon Flan, made with rich dark chocolate, a hint of fragrant cinnamon, and a smooth blend of condensed milk and vanilla. This decadent dessert combines the silky texture of flan with the irresistible flavors of chocolate and spice, perfect for any occasion. Easy to make and sure to impress your guests!
- 24 May 2024
- Cook time 60 min
- Prep time 20 min
- 8 Servings
- 8 Ingredients
Chocolate and cinnamon flan is a delightful twist on the traditional flan, combining the rich flavors of dark chocolate and a hint of cinnamon. This dessert is creamy, smooth, and perfect for satisfying your sweet tooth. Follow these steps to create a delicious treat that will impress your family and friends.
Ingredients:
Instructions:
- In a medium saucepan over medium heat, combine the 1 cup of sugar with 1/2 cup of water.
- Stir the mixture until the sugar dissolves completely.
- Continue to cook without stirring until the mixture turns a golden brown color. Be careful not to burn the caramel.
- Quickly pour the caramel into a flan mold or a bundt pan, tilting it to evenly coat the bottom.
- In a separate medium saucepan, heat the 2 cups of milk over medium heat until it begins to steam.
- Add the 1/2 cup of dark chocolate to the hot milk and stir until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the 6 eggs until well blended.
- Add the 1.5 cups of condensed milk, the tsp of cinnamon, and 1/2 tsp of vanilla extract. Whisk until all ingredients are fully combined.
- Gradually add the warm chocolate milk mixture into the egg mixture, whisking constantly to ensure a smooth, well-blended batter.
- Preheat your oven to 325°F (165°C).
- Pour the flan mixture over the caramelized sugar in the flan mold or bundt pan.
- Cover the mold with aluminum foil to prevent the top from browning too much.
- Place the covered flan mold inside a larger baking dish. Pour hot water into the larger baking dish to create a water bath (bain-marie), filling it until the water reaches halfway up the sides of the flan mold.
- Carefully transfer the baking dish to the preheated oven.
- Bake for approximately 55-65 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- Remove the flan from the oven and allow it to cool in the water bath for 30 minutes.
- Once the flan has cooled, remove it from the water bath and refrigerate for at least 4 hours, or overnight, to fully set.
- When ready to serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving platter. Allow the caramel to flow over the top.
- Slice and enjoy!
Tips:
- Make sure the caramel is evenly spread in the bottom of your flan mold to ensure a uniform coating when you unmold it.
- Temper the eggs by gradually adding the warm milk mixture to prevent curdling.
- Use a water bath when baking the flan to ensure even cooking and a smooth texture.
- Let the flan cool to room temperature before refrigerating to avoid condensation forming on the surface.
- Chill the flan in the refrigerator for at least four hours, or preferably overnight, to achieve the best texture and flavor.
Once your chocolate and cinnamon flan has been properly chilled, it's time to serve this wonderful dessert. The combination of chocolate and cinnamon in a silky flan will surely become a favorite. Enjoy the rich and creamy texture, and share this delightful recipe with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 1.78g | 5% |
| Sugar 55g | 55% |
| Fat | |
| Fat 14g | 17% |
| Saturated 3.91g | 13% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 170mg | 32% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 0.16mg | 1% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 1.14mg | 1% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 0.55ug | 0% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 2.48mg | 23% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 310mg | 9% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 130mg | 8% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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