Ingredients
Flan:
- 50 g dark chocolate Aiguebelle 55%, melted
- 500 ml milk
- 200 g sweetened condensed milk
- 3 eggs
- 1 teaspoon vanilla sugar
- A pinch of salt
- Boiling water
Caramel:
- 200 g granulated sugar
Preparation
Step 1: Prepare the caramel
- In a pan over medium heat, place the sugar.
- Let the sugar cook without stirring until you get a slightly brown liquid caramel. Make sure that the color of the caramel is not too dark otherwise your caramel will be burned.
- Pour around 1 tablespoon of the caramel into each ramekin (of 9 cm diameter) and spread it evenly to cover the entire bottom surface.
Step 2: Prepare the flan
- In a pan over medium heat, boil the milk.
- In a bowl, place the eggs, vanilla sugar, and salt. Mix well using a whisk.
- Add sweetened condensed milk and melted chocolate and continue mixing.
- Add the hot milk to the egg mixture little by little while mixing until you get a homogeneous texture.
- Pour the mixture into your ramekins over the caramel.
Step 3: Cook the flan
- Preheat the oven at 180°C.
- Place the ramekins in a large mold.
- Pour boiling water into the large mold until you reach halfway up the ramekins.
- Cook the flan for about 45 minutes until it has a golden surface while remaining flickering in the center, but if you insert a knife, it will come out clean.
- Remove the mold from the oven, then remove the ramekins from the hot water and let them cool at room temperature.
- Place the flan in the refrigerator for at least 4 hours.
- When serving, run a thin knife around the edges. Place a plate upside down on top of the ramekin, then invert.
Step 1: Prepare the caramel
- In a pan over medium heat, place the sugar.
- Let the sugar cook without stirring until you get a slightly brown liquid caramel. Make sure that the color of the caramel is not too dark otherwise your caramel will be burned.
- Pour around 1 tablespoon of the caramel into each ramekin (of 9 cm diameter) and spread it evenly to cover the entire bottom surface.
Step 2: Prepare the flan
- In a pan over medium heat, boil the milk.
- In a bowl, place the eggs, vanilla sugar, and salt. Mix well using a whisk.
- Add sweetened condensed milk and melted chocolate and continue mixing.
- Add the hot milk to the egg mixture little by little while mixing until you get a homogeneous texture.
- Pour the mixture into your ramekins over the caramel.
Step 3: Cook the flan
- Preheat the oven at 180°C.
- Place the ramekins in a large mold.
- Pour boiling water into the large mold until you reach halfway up the ramekins.
- Cook the flan for about 45 minutes until it has a golden surface while remaining flickering in the center, but if you insert a knife, it will come out clean.
- Remove the mold from the oven, then remove the ramekins from the hot water and let them cool at room temperature.
- Place the flan in the refrigerator for at least 4 hours.
- When serving, run a thin knife around the edges. Place a plate upside down on top of the ramekin, then invert.