Chocolate Flan


  • 1 ounce (1 square) bitter chocolate
  • 1/4 cup water
  • 2 cups evaporated or boiled milk
  • 6 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup sugar, divided


  1. Heat oven to 350 degrees F.
  2. Set large pan of water in oven, with mold in pan. Use a 1 1/2-quart oval casserole. In top of a double boiler over hot water, melt chocolate in the 1/4 cup water. Add to the milk beaten with the yolks and vanilla extract and the 1/2 cup of the sugar. Beat well.
  3. Caramelize 1/2 cup sugar over high heat in a small saucepan, stirring hard. When sugar begins to melt, reduce heat and continue stirring until sugar has all melted and is a light tan. Do not burn - it will turn bitter. Pour it into the bottom of the mold, and tilt to cover the bottom. Pour the chocolate mixture into the mold. Bake for 1 hour. Cool thoroughly. (Make it the day before use and let it firm in the refrigerator.
  4. To serve, slide a spatula around the upper edge of the custard to loosen; place a large platter with some depth over the casserole, and invert carefully. Let mold remain about 15 minutes so all the caramel sauce can drip down.

Serves 6.

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