Argentinian Chocolate Flan
A decadent dessert featuring rich Argentinian chocolate and creamy flan texture, topped with a velvety caramel sauce.
Ingredients
- ●1 cup Argentinian dark cocoa powder
- ●1 1/2 cups 1 1/2 cups granulated sugar
- ●1/2 cup 1/2 cup heavy cream
- ●1/2 cup 1/2 cup whole milk
- ●1/2 teaspoon 1/2 teaspoon kosher salt
- ●1/2 teaspoon 1/2 teaspoon vanilla extract
- ●4 large 4 large egg yolks
- ●1/4 cup 1/4 cup unsalted butter, melted
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
In a medium saucepan, combine the sugar, heavy cream, whole milk, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
- 3
Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
- 4
Remove the saucepan from the heat and stir in the Argentinian dark cocoa powder until well combined.
- 5
In a large bowl, whisk together the egg yolks and melted butter. Gradually add the warm chocolate mixture to the egg yolks, whisking constantly.
- 6
Strain the mixture into 6 (1-cup) ramekins or custard cups.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 8
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 9
Remove the ramekins from the water bath and let cool to room temperature.
- 10
Cover and refrigerate for at least 2 hours or overnight.
- 11
Just before serving, sprinkle a thin layer of sugar over the top of each flan. Caramelize the sugar with a kitchen torch or under the broiler.
- 12
Serve chilled.