Chocolate Flan

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From the Chef

“I love Chocolate and I love flan. So this recipe was born.”


8 cups sugar, divided
2 cups Kahlua
1 cup water
2 cups toasted almonds, finely chopped
8 cups half and half
8 cups heavy cream
28 each egg yolks
2 teaspoons ground cinnamon
24 ounces bittersweet chocolate
6 tablespoons vanilla extract
2 cups toasted almonds, for garnish
4 cups heavy cream, for garnish
4 ounces powdered sugar, for whipped topping
2 cups maraschino cherries


Bring 1/2 sugar, Kahlua and water to a boil in large saucepan over high heat. Lower heat to medium and simmer for 7 minutes.

Remove syrup from heat and divide into ramekins.

Preheat oven to 300 degrees.

Place almonds, half-and-half and cream into pot used to simmer the Kahlua/sugar mixture (don't wash it) and bring to a gentle boil over medium-high heat.

Remove from heat and let stand for 10 minutes.

Place egg yolks, cinnamon, chocolate and remaining 1/2 sugar into a large mixing bowl. Slowly pour hot cream into the egg yolk mixture, whisking constantly until all of the chocolate is melted.
Add vanilla extract and strain through a fine-mesh sieve (chinois).

Ladle custard into ramekins and place in a baking pan. Add enough hot water to the outer baking pan so that it comes halfway up sides of ramekins.

Bake for 45-minutes or until a knife inserted into the center comes out clean.

Run knife around edge of ramekin to loosen custard. Unmold custard in the center of each plate, scraping out as much of the Kahlua syrup as possible.


32 m4 ounce flan



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Association of Nutrition & Foodservice Professionals