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Chocolate Flan
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Chocolate Flan

This is a Brazilian traditional Chocolate Flan, or Brigadeirao as we call it in Brazil. Creamy, chocolatey, irresistible!
Course Dessert
Cuisine brazilian
Keyword flan
Prep Time 20 minutes
Cook Time 1 hour
Servings 10 servings
Calories 300kcal
Author Camila Hurst

Ingredients

Caramel Sauce

  • 1 cup granulated sugar
  • 1/2 cup water

Chocolate Flan*

  • 2- 14 oz can of condensed milk
  • 1 cup whole milk
  • 2/3 cup unsweetened cocoa powder
  • 6 tablespoons granulated sugar
  • 1 tablespoon unsalted butter at room temperature
  • 4 eggs
  • 1 teaspoon vanilla extract

Instructions

Caramel Sauce

  • 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.

Chocolate Flan

  • 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.
  • Set aside.
  • Place all ingredients for the flan in a blender.
  • Blend until smooth for about 1-2 minutes.

To assemble

  • 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.

To serve

  • 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.

Storage

  • Store Flan in the fridge for up to 4-5 days.

Nutrition

Calories: 300kcal