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Home > Recipes > Cocoa Flan

Cocoa Flan Recipe

Cocoa Flan
  • Intermediate

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Intermediate x HERSHEY’S Cocoa x
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Prep Time:
25 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1 cup sugar
  • 1 can (5 oz.) evaporated whole milk*
  • Water
  • 1/4 cup HERSHEY'S Cocoa
  • 1 can (14 oz.) sweetened condensed milk
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt


1. Heat oven to 325°F. Heat sugar in heavy medium skillet or saucepan over medium low heat, stirring occasionally, until melted and golden brown. Pour into bottom of 1-1/2 quart baking dish.

2. Pour evaporated milk into 2-cup glass measuring cup; add water to make 1-1/4 cups. Place cocoa in medium bowl; add enough of the reconstituted milk to form a paste and then gradually blend in the remaining milk.

3. Place chocolate milk mixture, sweetened condensed milk, eggs, vanilla and salt in blender container. Cover; blend until smooth and well blended. Gradually pour over sugar mixture in baking dish. Cover top of baking dish with foil to keep it from browning.

4. Set dish in a larger baking pan. Fill the larger pan with water until it reaches halfway up sides of dish. Bake 1-1/2 to 2 hours or until knife comes out almost clean when inserted halfway into center of custard. (Do not pierce bottom.) Remove from water to wire rack. Cool 2 hours. Cover; refrigerate overnight or until thoroughly chilled (about 8 hours).

5. To serve, run a knife or rubber scraper along the outside of the flan. Place serving plate over baking dish; invert onto serving plate. Let stand several minutes for the flan to release and the topping to drip down; remove baking dish. Garnish as desired. 8 to 10 servings.

* 1-1/4 cups whole milk may be substituted for the reconstituted evaporated milk.

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