Vermicular | Chocolate Flan (18cm)

Chocolate Flan (18cm)

Tailored for: Oven Pot Click to Modify
Cooking Flow
50-60 min
Cooking Steps

[OVEN 300°F] 50-60 min


2 ½ cups (600 ml) whole milk
7 oz (200 g) dark chocolate, finely chopped
3 whole eggs
3 egg yolks
⅓ cup (70 g) granulated sugar

Caramel Sauce
2 tablespoons (40 g) granulated sugar
1 tablespoon hot water

Natural unsweetened cocoa powder⁠

  1. To prepare the Caramel Sauce, heat granulated sugar in the pot over low heat until it turns caramel in color. Turn off heat, add hot water, mix well, and let cool at room temperature until the caramel solidifies.

  2. Preheat oven to 300ºF. In a separate pot, heat milk until it begins to simmer around the edges. Place chopped chocolate in a bowl and pour simmered milk over it. Wait for the chocolate to melt, then thoroughly mix it with a whisk.

  3. In a separate bowl, whisk together whole eggs and egg yolks. Add sugar and mix well. Then, mix in the chocolate-milk mixture from Step 2 and strain the mixture using a sieve.

  4. Pour the combined mixture from Step 3 over the solidified Caramel Sauce in the pot. Cover and bake in the oven for 50 to 60 minutes.

  5. Remove from oven, allow it to cool, and refrigerate until cold. If desired, sift cocoa powder over the flan before serving.

  • The flan is ready when the center jiggles slightly when lightly shaken. If it doesn't move at all, it's overcooked. If it jiggles a lot, it needs more baking time.

  • When using a 22cm pot, double the ingredients and bake in a preheated 290°F oven for 90-100 minutes.

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Musui–Kamado with the Vermicular Cookbook.

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