how to make chocoflan?!

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Chocolate Flan

1 1/2 cups granulated sugar, divided
1 tablespoon water
Drop of lemon juice
5 cups whole milk
2 cinnamon sticks
3 ounces dark chocolate
1 teaspoon pure vanilla extract
5 eggs, room temperature

Prepare Caramel: In a heavy saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalling). NOTE: I find that maintaining a low heat, I have more control over the caramelizing process, as it is really easy to burn.

Cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch it carefully, it can go past the light brown stage quickly and burn. Set aside and let cool.

Prepare Flan: In a heavy-bottomed saucepan over medium-low heat, bring the milk to a slow simmer; add the remaining 1/2 cup sugar and cinnamon sticks. Be careful not to bring it to a full boil, and do not cover with a lid. Simmer for one hour.

Meanwhile, chop the chocolate into small pieces. Add and stir the chopped chocolate into the hot milk. Stir every 10 minutes or so until the chocolate has been fully incorporated into the milk. At some point, a milk film will appear, but don’t worry about it, because you will strain the mixture later. In the last 10 minutes, add the vanilla, but not before, because it will evaporate with heat. Remove milk from heat and let cool for 15 minutes.

Preheat oven at 325 degrees F.

While the milk cools, beat the eggs with a hand-held mixer at medium speed for 3 to 4 minutes. NOTE: This will make your custard a little fluffier than if you beat the eggs with a fork. Remove from heat. Pour the hot milk mixture through a fine-meshed strainer.

Add a few tablespoons of the hot milk to the eggs and stir. This will temper the eggs so they don't curdle. Repeat about three more times, then add the egg mixture to rest of the milk in the pan and stir with a spoon. If you see any curdling, pour the mixture through a clean strainer again.

Pour the mixture into the ramekins or pie pan and set into a large pan for the water bath. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

Place pan on middle rack of the oven. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking custard is not putting enough water in the hot-water bath. Cover the entire pan with aluminum foil to eliminate a crust forming on the custard.

Bake 30 to 35 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at 20 minutes and check back regularly. When the center of custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven (the flans will continue to set as they cool). Remove from oven and leave in the water bath until cooled. Remove cups or pan from water bath and refrigerate at least 2 hours or up to 2 days.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry, place an individual chilled serving plate (topside down) on top of each flan. Invert the custard onto the plate and carefully lift off ramekin. If you’re using a pie pan or casserole dish, place a platter or cookie sheet over the dish and invert quickly.

Makes 6 servings (depending on size of the custard cups).


THIS IS TRUE FLAN THE ABOVE OR ANYTHING WITH CAKE MIX WILL BE A CAKE VERSION NOT FLAN

Things You'll Need:
1 Box of chocolate cake mix
whatever ingredients the cake mix calls for
2 cans of evaporated milk
1 can sweetened condensed milk
6 eggs
2 teaspoons of vanilla
1/2 cup of white sugar
9 x 13 glass cake pan
roasting pan
1
Preheat your oven to 325F. In a heavy bottom saucepan melt the 1/2 cup of sugar until it is golden brown. Pour it into the glass pan.
2
Make the chocolate cake mix following the directions on the box. Pour it over the melted sugar. Mix together the remaining ingredients. The evaporated milk, sweetened condensed milk, eggs, and vanilla. Make sure you mix it thoroughly.
3
Slowly pour the flan mixture 1/2 a cup at a time over the cake mix. Do not overfill the pan if you have extra flan mixture you can either make more flan separately or throw it away. Now place the glass pan into the roasting pan and fill the roasting pan halfway with hot water.
4
Place the roasting pan in the oven for 1 - 1 1/2 hours. After the first hour insert a knife in the middle and if it comes out clean it is done. Otherwise leave it a little bit longer. Take it out of the oven and let it cool. When it is cooled place the glass pan in the fridge overnight. The following day turn the pan upside down on a serving platter and serve. Hopefully you enjoy this cake as much as I do.

Recipe Book :)