Hello baker friends! Today let’s make this delicious and creamy Chocolate Flan, also known as Brigadeirão in Brazil. Here in this post I include instructions for baking the flan in the oven, or cooking the flan in the pressure cooker.
I am going to start by saying that you will be totally amazed at how EASY this recipe is.
Looking for an easy potluck dessert? Something everyone will enjoy? Looking to impress your guests, family, and friends? Then you are at the right place at the right time, because this recipe is going to win your heart!
Check out that creamy slice!
To make this easy Chocolate Flan, you only need 9 ingredients (8 if you don’t count the water needed to make the caramel). And prep time is about 20 minutes, with spare time to wash the dishes!
I am including instructions to bake this Chocolate Flan in the oven, and also to cook it in the pressure cooker. I recently got this fancy Crock-Pot Express that is a pressure cooker, as well as a slow cooker.
How long does it take to bake a flan in the oven?
- Took me about 60 minutes to bake a large Chocolate flan in a 12-cup bundt pan in the oven, in a water bath.
How long does it take to cook a flan in the pressure cooker?
- In the pressure cooker, took me 14 minutes to cook the flan in a 5-cup bundt pan.
To cook it in the pressure cooker, you will need a smaller pan that fits in your pressure cooker. I used a 5-cup bundt pan for my 6 quart pressure cooker to make a smaller flan.
The recipe below is for a large flan to be made in a 9, 10, or 12-cup bundt pan. If you wish to make this Chocolate Flan in a pressure cooker, you will need a smaller pan that will fit in your pressure cooker, and therefore, all you have to do is halve the ingredients. Very easy math!
Trust me, I made this 3 times in the past month, so I can tell you it works really well!
Here is how to make this easy Chocolate Flan
Start by placing the sugar in a small saucepan.
- Melt sugar over medium heat, while constantly stirring to ensure even melting.
- Sugar is going to start getting darker, keep stirring until it all melts and gets a dark amber color.
- Remove from the heat, add water, and return to the heat. Be careful, as caramel will bubble up quite a bit when you add the water. Re-melt the sugar crystals that form once you add the water.
- Once all sugar crystals have melted, let sauce simmer for another minute. Then remove it to cool slightly.
Now, grease the bundt pan with shortening.
Sprinkle sugar all over and shake the pan around to ensure it’s all coated in sugar.
Now proceed with making the flan batter. Blend all ingredients in the blender for 1-2 minutes, until well incorporated.
Pour caramel sauce on the bottom of the bundt pan.
Then, pour the flan right on top. Don’t worry if the caramel gets mixed in the flan batter, it will sink back to the bottom as the flan bakes.
Place the flan in the oven, over a water bath. Simply choose a large roasting pan, and fill it with water about 1-2 inches high, and place the bundt pan on top of the water.
Or you can cook the flan in the pressure cooker.
Either way, make sure to cover the flan with foil.
I grew up eating flan in Brazil, and it was one of my favorite desserts! My grandma used to make flan in her bakery and it was one of her most popular desserts.
While this is a very easy recipe to put together, don’t forget to make it ahead if you want to bring somewhere, or serve at a gathering, because the flan needs to rest in the fridge overnight before you remove it from the pan.
Tips on how to make Chocolate Flan
- Be careful with adding the water when making the caramel part, because once you add the water, the caramel will splash everywhere, and it will be HOT!
- Don’t worry if the caramel gets mixed in the Flan batter, because it will sink to the bottom once it bakes.
- If you want to bake this recipe in a smaller 5 or 6-cup pan, simply halve the recipe.
- Make sure to let the flan chill in the fridge overnight before taking it out of the pan.
Another very important tip is about taking the flan out of the pan on the next day. Since the flan was in the fridge overnight, the caramel will have hardened up. To easily remove the flan from the pan, place the bundt pan in a large pan with warm water. The warm water will help loosen up the caramel from the sides of the pan.
Let the bundt pan sit in the warm water for about 20 minutes. Pour some more hot water in there if necessary.
Wiggle the pan around, if the flan seems loose, you are ready to flip it onto a plate.
You may also have to use a knife around the edges, if necessary, but be careful not to cut into the flan.
Check out this decadent bite!
If you like this Chocolate Flan recipe, here are some other recipes you may like:
- Flan Cake
- Flan Cupcakes
- Chocolate Orange Marble Bundt Cake
- Chocolate Roll Cake with Pecan Buttercream
- Mousse Cake
- Kinder Bueno Cake
- Creme Brulee Pie
- Pecan Fig Cake
- Blackberry Pound Cake
- Chocolate and Dulce de Leche Cheesecake Pie
I hope you liked today’s recipe, if you give this a go, shoutout to me on instagram! I would love to see it!
Thank you for reading my blog! Have a lovely day!
can of condensed milk
unsweetened cocoa powder
unsalted butter at room temperature
Place sugar in a small saucepan. Start melting sugar over medium heat, stirring constantly to heat sugar evenly.
Once sugar has melted completely and has a copper color, remove pan from the heat.
Add water carefully, because the sugar will bubble up.
Return mixture to the heat, keep stirring and re-melt the sugar crystals that formed.
Once all sugar is melted again, keep stirring for another minute while simmering.
Remove from the heat.
Let it cool down slightly.
You can use a 9, 10 or 12-cup bundt pan to bake the flan using the measurements above. To make it in the pressure cooker, you can use a 5 or 6-cup bundt pan for a 6 quart pressure cooker, and make sure to halve the amount of ingredients, easy peasy math!
Coat a bundt pan with shortening. Sprinkle the pan with sugar. Make sure it’s all coated with shortening and sprinkled with sugar evenly.
Place all ingredients for the flan in a blender.
Blend until smooth for about 1-2 minutes.
Pour caramel sauce on the bottom of the bundt pan.
Pour chocolate flan batter on top.
Cover with foil
To bake in the oven
Pre-heat oven to 350F. Place bundt pan in a larger pan that has about 2 inches of water in, to create a water bath.
Bake in the oven for 40-90 minutes. It will depend on the size of the flan.
Flan will be ready once the top is slightly jiggly, but firm. Give the pan a little shake and if the top jiggles gently, but you can tell that the flan is firm, it means it’s ready.
To cook in the Pressure Cooker
I used a 6-quart pressure cooker to cook this flan in a 5-cup bundt pan, and I halved the ingredients amounts listed above.
It took only 14 minutes to cook the flan in the pressure cooker.
Regardless of the method chosen to cook the flan, cool it down, and place it in the fridge overnight before removing from the pan.
The next day, remove from the fridge, place the bundt pan in a larger pan with some warm water. Let it sit for about 20 minutes, replacing the warm water if necessary. This is necessary to loosen the caramel from the bottom, since it will be cold and hard because it was in the fridge.
Wiggle the bundt pan around and if the flan is loose in there, you can flip it onto a plate.
Otherwise, perhaps you can use a knife to help the edges come off the sides.
Store Flan in the fridge for up to 4-5 days.