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Chocolate Lover's Flan

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SKILL LEVEL : expertPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories320
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol125 mg42% DV
Sodium65 mg3% DV
Total Carbohydrates46 g15% DV
Dietary Fiber3.0 g12% DV
Sugars42 g
Protein8 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories320
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol125 mg42% DV
Sodium65 mg3% DV
Total Carbohydrates46 g15% DV
Dietary Fiber3.0 g12% DV
Sugars42 g
Protein8 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  • 3 cups milk
  • 1/4 cup water
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 4 eggs
  • 3 egg yolks
  • 1-1/2 cups sugar , divided
  • Nonstick cooking spray
  • Pinch of salt
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

Directions

  • 1. Heat oven to 325°F.
  • 2. Combine 1 cup sugar and water in small heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil without stirring until mixture begins to caramelize, about 5 to 10 minutes. If it darkens in one spot, swirl pan around gently until mixture is a medium caramel color. Immediately pour (about 1 tablespoon) caramel into bottom of twelve ungreased 5-oz. custard cups, ramekins or foil cupcake cups; set aside.
  • 3. Combine milk, 1/4 cup sugar, cocoa and salt in medium saucepan, stirring constantly, until mixture comes to a boil. Remove from heat. Add chocolate chips; stir until melted and smooth. Set aside.
  • 4. Beat eggs, egg yolks and remaining 1/4 cup sugar with wire whisk in large bowl until well blended. Gradually add chocolate mixture; blend well.
  • 5. Lightly spray inside of caramel filled cups with nonstick cooking spray. Carefully divide custard mixture over caramel in prepared custard cups. Place cups in one or two large pans. Pour very hot water into pan to within 1/2-inch of tops of custard cups. Cover with aluminum foil.
  • 6. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Remove from oven to wire rack. Remove foil; cool in water bath for 30 minutes. Unmold* and serve warm or refrigerate in custard cups and serve cold. Garnish as desired.
  • Makes 12 servings
  • *To serve, run knife around outer edge of cups and invert onto serving plate.

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