Decadent Chocolate Caramel Flan
Indulge in the rich and luxurious experience of this Decadent Chocolate Caramel Flan, a perfect centerpiece for any dinner party or holiday gathering. This exquisite dessert features a creamy chocolate flan seamlessly layered atop a luscious homemade caramel sauce, creating an unforgettable blend of flavors and textures. The elegant presentation, enhanced by a drizzle of chocolate garnish and the beautiful caramel cascading down the sides, makes it not just a dessert but an artistic masterpiece that will impress your guests and leave them craving more. Prepare ahead of time as this delightful treat requires chilling to set, ensuring every slice is a heavenly experience.
12
Servings
N/A
Calories
5
Ingredients
Ingredients
Granulated Sugar
1 1/2 cups (Divided into two portions (1 cup for caramel, 1/2 cup for flan))
Semi-Sweet Chocolate Baking Squares
4 squares (Melted)
Evaporated Milk
1 (12 ounce) can (Used directly)
Cream Cheese
1 (8 ounce) package (Cubed)
Eggs
4 (Used directly)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a small, heavy-duty saucepan, add 1 cup of sugar and cook over medium heat, stirring constantly until the sugar melts and turns a deep golden brown. Carefully pour the caramel into a 9-inch round pan, swirling to coat the bottom evenly.
3
In a microwave-safe bowl, melt the semi-sweet chocolate squares by microwaving on high for 1.5 minutes. Stir after 1 minute; if chocolate is not fully melted, continue to heat in 15-second intervals until smooth. Allow to cool slightly.
4
In a blender, combine the evaporated milk and cubed cream cheese. Blend until smooth and creamy.
5
Add the remaining 1/2 cup of sugar, eggs, and the cooled melted chocolate to the blender. Blend thoroughly until all ingredients are well combined.
6
Pour the chocolate mixture over the set caramel in the round pan.
7
To create a water bath for even baking, place the flan pan inside a larger pan and add hot water to the larger pan until it reaches halfway up the side of the flan pan.
8
Bake in the preheated oven for 1 hour, or until a knife inserted 1 inch from the edge comes out clean. Remove from the oven and let cool on a wire rack.
9
Once cooled, cover and refrigerate for at least 4 hours, or overnight for best results.
10
To unmold, run a metal knife around the edge of the flan. Invert onto a serving plate and gently shake to release. The caramel sauce should cascade down the sides beautifully.
11
For an extra touch, add chocolate garnishes on top before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Caramel Flan?
It is a luxurious dessert featuring a creamy chocolate flan layered atop a homemade caramel sauce, creating a blend of rich flavors and textures.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How do I prepare the caramel sauce?
Cook 1 cup of sugar in a saucepan over medium heat, stirring constantly until it melts and turns a deep golden brown.
What type of chocolate should I use?
The recipe calls for 4 squares of semi-sweet chocolate baking squares.
How do I properly melt the chocolate?
Microwave on high for 1.5 minutes, stirring after the first minute. Continue in 15-second intervals if needed until smooth.
What size pan is required for this flan?
A 9-inch round pan is used for this recipe.
Is a blender necessary for this recipe?
Yes, a blender is used to combine the evaporated milk, cream cheese, sugar, eggs, and chocolate for a smooth consistency.
How do I prepare the cream cheese?
The cream cheese should be cubed before being added to the blender.
What is the purpose of the water bath?
A water bath, or bain-marie, ensures the flan bakes evenly by placing the flan pan inside a larger pan filled halfway with hot water.
How long does the flan take to bake?
The flan takes approximately 1 hour to bake.
How can I tell when the flan is done?
It is done when a knife inserted 1 inch from the edge comes out clean.
How long should the flan cool before refrigeration?
Let it cool on a wire rack until it reaches a temperature suitable for covering and placing in the fridge.
What is the minimum refrigeration time?
The flan needs to be refrigerated for at least 4 hours, though overnight is best.
How do I unmold the flan?
Run a metal knife around the edge, invert onto a plate, and gently shake to release.
Can I make this dessert in advance?
Yes, it is an ideal make-ahead dessert as it requires several hours of chilling to set.
What ingredients are needed for the flan mixture?
You will need 1/2 cup sugar, 4 melted chocolate squares, 12 oz evaporated milk, 8 oz cream cheese, and 4 eggs.
How much sugar is used in total?
The recipe uses 1 1/2 cups of granulated sugar total, divided between the caramel and the flan.
Should the melted chocolate be hot when added to the blender?
No, you should allow the melted chocolate to cool slightly before adding it to the mixture.
What type of milk is used?
The recipe uses one 12-ounce can of evaporated milk.
What should the caramel look like before pouring it into the pan?
It should be a deep golden brown liquid.
Is it normal for the caramel to harden in the pan?
Yes, the caramel will set in the pan before you pour the chocolate mixture over it.
What kind of garnishes are recommended?
Additional chocolate garnishes can be added on top before serving for an extra touch.
Does this recipe contain fiber?
The nutritional data indicates no significant fiber content.
Is this a good dessert for holidays?
Yes, it is described as a perfect centerpiece for holiday gatherings or dinner parties.
How many eggs are required?
The recipe requires 4 eggs.
Can I use a different size pan?
The recipe specifies a 9-inch round pan for the best results in terms of thickness and cooking time.
Why is cream cheese used in this flan?
The cream cheese provides a richer, denser, and more cheesecake-like texture compared to traditional flan.
What is the first step in making the flan?
The first step is to preheat your oven to 350°F (175°C).
What is the texture of the final dish?
The final dish is creamy and smooth with a thin, liquid caramel sauce cascading down the sides.