Chocolate Flan
Cocoa powder and melted chocolate are blended right into the custard base here, so the chocolate flavor runs through every bite rather than sitting on top. It's a natural next step for anyone who's made a classic flan before and wants to experiment with flavor.
Let the melted chocolate cool slightly before blending it in, so it doesn't cook the eggs on contact. Cocoa powder alone will give a lighter chocolate flavor; using both cocoa and melted chocolate, as this recipe does, gives a deeper, more dessert-shop result.
Every recipe on this page works best in a mold sized to match it. Here's how to choose the right one for your household.
All three sizes are based on the traditional aluminum flaneras used throughout Latin America for generations — the same style of mold this entire recipe collection is built around, chosen specifically because it heats evenly and holds up to repeated water-bath baking.
Browse every authentic flan recipe we've collected, or find the right size Globe Rocket flan mold for your next batch.
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