Chocolate Pudding Flan

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This is a very easy version of crème caramel, but chocolate flavored. And the combination of caramel and chocolate is always sensational. Serve with sugar cookies.

You will need six 6-ounce ceramic or disposable aluminum ramekins, or you can use custard cups.

Ingredients

  • cups granulated pure cane sugar
  • 1 cup water
  • 3 cups whole milk
  • 2 tablespoons unsweetened dark cocoa powder (Dutch process)
  • salt
  • 8 ounces cup best-quality bittersweet chocolate, cut in small pieces
  • 4 whole eggs
  • 3 egg yolks
  • 1 cup whipped cream

Method

Cook 1 cup of the sugar and the water over medium-low heat until the syrup is a deep nut-colored brown. Immediately remove the caramel from the heat and, working quickly, carefully pour equal amounts into the ramekins.

Preheat the oven to 350°F.

Heat the milk in a saucepan. Stir in the remaining ½ cup sugar, the cocoa, and a pinch of salt until dissolved. Remove the pan from the heat, add the chocolate, and stir until melted and smooth.

Beat the whole eggs and egg yolks for a few minutes until lighter in color. Temper them by stirring in ½ cup of the hot chocolate milk; then pour the tempered eggs slowly into the remaining hot milk, gently whisking all the time.

Strain the chocolate custard through a fine-mesh sieve into a heatproof glass measuring cup. Pour the chocolate mixture into the ramekins to fill them up three-quarters of the way. Put the ramekins in a baking dish or roasting pan and set in the oven. Pour enough boiling water into the dish to reach at least halfway up the ramekins. Bake until a skewer or knife inserted into the center of a pudding does not come out quite clean, 20 to 30 minutes.

Remove the puddings from the oven. Carefully transfer the ramekins to a wire rack and let cool for 5 to 10 minutes. To serve, gently run a thin knife around the edges to loosen the custard, then turn them upside down on a plate to unmold. Serve with whipped cream.

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