Mónica Mateos

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Creamy Chocolate Flan

50 mins
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Prepare this delicious dessert of millenary history and give it a totally original twist with chocolate that will make it even softer and creamier. This dessert will definitely be the most requested of your celebrations with a touch of vanilla and the sweetness of chocolate syrup.
Learn more about Mónica Mateos


8 portions
  • 1/4 cups sugar, for the candy
  • 1 cup chocolate syrup, for the candy
  • 397 grams condensed milk, (1 can) for flan
  • 352 milliliters evaporated milk, (1 can) for flan
  • 5 eggs, for flan
  • 1 cup chocolate syrup, for flan
  • 1 cup powder chocolate, for flan
  • 1 tablespoon liquid vanilla, for flan
  • 1 1/2 cups cream cheese, for flan
  • to taste whipped cream, to decorate
  • to taste strawberry, to decorate
  • to taste White chocolate, grated, to decorate


Preheat the oven to 170 ° C.
For the caramel, heat in a pan over low heat the sugar with the syrup, stir once in a while and cook until it forms a caramel. Pour the caramel into a mold for flan and reserve.
For the flan, liquefy the condensed milk, with the evaporated milk, the egg, the chocolate syrup, the chocolate powder, the vanilla and the cream cheese.
Pour the previous preparation over the caramel, cover and bake in a bain-marie for about 2 hours. Remove from the oven, cool and fry for 1 hour or until very cold.
Unmold and decorate with whipped cream, strawberries and a little grated white chocolate.
Cut a slice serves and enjoy.


Decorate with whipped cream rosettes and strawberries.


Cool the flan well before unmolding it so that it does not break or stick.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Carlos Humberto Pineda Torres
19/02/2018 09:54:16
En olla de presión cuánto tiempo?

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