Flan de Chocolate

Chocolate Caramel Custard

Preparation info

  • Difficulty


  • Serves


Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Both in Cuba and in the United States, flan is a dessert included in the repertoires of most Cuban cooks. Sweetened condensed milk and evaporated milk are often used in flan recipes instead of fresh milk and cream, because of convenience and availability. This recipe, adapted from one created by Chef Douglas Rodriguez of Ola in Miami, is easy to make—and scrumptious. Chocolate and vanilla, both foods that originated in Meso-America, are complemented by the flavor of dark rum. For an alternative method of caramelizing the mold, see the recipe for Flan de Leche Clásico (Classic Flan).


  • ½ cup sugar
  • 3 whole large eggs
  • 4 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • cup dark chocolate syrup
  • 1 to 2 tablespoon dark rum, or to taste
  • 1 teaspoon pure vanilla extract


Place the sugar in a heavy-bottomed saucepan over medium heat. Cook, stirring, until the sugar melts and turns a light amber color, about 10 minutes. Quickly but carefully pour the hot caramelized sugar into a 6-inch ring mold. Using oven mitts to protect your hands, turn the mold to coat the bottom and sides with caramel. Set aside while preparing the custard.

Preheat the oven to 350°F. Combine the whole eggs, yolks, sweetened condensed milk, evaporated milk, chocolate syrup, rum and vanilla in a blender or food processor. Pulse until well blended. Skim off and discard foam from on top of the custard.

Pour the custard into the caramel-coated mold. Place the mold in a larger pan and place it on the middle rack in the oven. Pour enough boiling water around the mold to come halfway up the sides. Lower the oven temperature to 325°F. Bake until the flan feels slightly firm to the touch and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour.

Carefully remove the flan from the water bath and place it on a baking rack to cool. Refrigerate until chilled, at least 1 hour. When ready to serve, carefully run a thin-bladed knife around the edges of the flan to loosen it. Place a serving plate, face down, on top of the flan and, gripping the mold and the plate with both hands, invert it onto the plate. If there is caramel left in the mold, add a tablespoon or two of rum or water to the mold and swirl it over low heat until melted. Pour the caramel over the unmolded flan and serve.