Why You’ll Love This Recipe

I like this recipe because it delivers the ultimate chocolate dessert without needing fancy ingredients. The custard bakes gently in a water bath, resulting in that melt-in-your-mouth texture I can never resist. The caramel layer adds just the right amount of bittersweet depth, and when I top it with whipped cream and chocolate shavings, it becomes a dessert that looks straight out of a bakery. It’s also a great make-ahead treat since it tastes even better after chilling overnight.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/4 cups sugar (for caramelizing)
1 can sweetened condensed milk (14 oz / 397g)
1 can whole milk (use same can as condensed milk)
1 can heavy cream and water (use same can, half water and half cream)
3.5 ounces semisweet chocolate, cut into chunks
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt
4 eggs, at room temperature
Whipped cream and chocolate shavings, to serve

Directions

1. I preheat my oven to 350°F (175°C).

2. To make the caramel, I melt the sugar in a flan pan or heavy saucepan over medium heat until it turns golden. I quickly swirl it around to coat the bottom evenly, then set it aside to harden.

3. In a small saucepan, I melt the semisweet chocolate with the cocoa powder over low heat, stirring until smooth, then let it cool slightly.

4. In a large bowl, I whisk together the sweetened condensed milk, whole milk, cream-water mixture, eggs, vanilla, and salt until well combined.

5. I stir in the melted chocolate mixture until the custard is smooth and uniform.

6. I pour the chocolate custard over the caramel in the prepared pan.

7. I place the flan pan into a larger baking dish and fill the outer dish halfway with hot water to create a water bath.

8. I bake for 50–60 minutes, just until the custard is set but still slightly jiggly in the center.

9. After baking, I let it cool to room temperature, then refrigerate it for at least 4 hours or overnight to fully set.

10. To serve, I run a knife around the edges, invert the flan onto a serving plate, and finish with whipped cream and chocolate shavings.

Servings and Timing

This recipe serves 6–8 people. It takes about 15 minutes to prepare, 50–60 minutes to bake, and at least 4 hours to chill, making the total time approximately 5 hours.

Variations

I sometimes add a shot of espresso to the custard to enhance the chocolate flavor and give it a mocha twist. For a slightly different texture, I replace half the semisweet chocolate with milk chocolate for a milder taste. If I want to make it extra luxurious, I swirl in a tablespoon of dulce de leche before baking. For a boozy version, I mix in a splash of Kahlúa or rum, which pairs beautifully with the caramel.

Storage/Reheating

I keep leftover flan covered in the refrigerator for up to 4 days. Since it’s best served cold, I don’t reheat it. If I make it ahead, I leave it in the pan and only invert it right before serving to keep the caramel glossy. It doesn’t freeze well, so I prefer to enjoy it fresh from the fridge.

FAQs

Can I make this flan ahead of time?

Yes, I often prepare it a day in advance since the texture and flavor improve after chilling overnight.

What’s the best pan to use for flan?

I like using a metal flan mold or round cake pan because it heats evenly and releases the caramel easily.

How do I know when the flan is done baking?

I gently shake the pan — if the edges are set and the center jiggles slightly, it’s ready.

Why did my caramel harden too quickly?

I make sure to pour and swirl the caramel as soon as it turns golden. It hardens fast, so I work quickly.

Can I use dark chocolate instead of semisweet?

Yes, but I might add an extra tablespoon of sugar to balance the bitterness.

Do I have to use a water bath?

Yes, the water bath ensures gentle, even baking and prevents the flan from curdling or cracking.

Can I make this recipe without cocoa powder?

Yes, but I find the cocoa powder deepens the chocolate flavor and makes the custard more intense.

What if I don’t have sweetened condensed milk?

I can substitute it with homemade condensed milk made by simmering milk and sugar until thickened.

How long should I chill the flan before serving?

At least 4 hours, but I prefer overnight for the best texture and flavor.

Can I use plant-based milk or cream?

Yes, I can make a dairy-free version using coconut milk and coconut cream, though the flavor will be slightly different.

Conclusion

I love how this Easy Chocolate Flan delivers such a luxurious dessert with minimal effort. The caramel melts into a glossy sauce that contrasts beautifully with the creamy, chocolatey custard. It’s a show-stopping treat that’s perfect for dinner parties, holidays, or any time I want something sweet, elegant, and utterly satisfying.