Go Back
Chocolate-Orange Flan recipe from sweetlifebake.com

Chocolate-Orange Flan

Author Vianney Rodriguez


  • For caramel sauce:
  • 1/2 cup sugar
  • 1 Tbsp water
  • Flan:
  • 1 cup heavy cream
  • 1 cup milk
  • 1 Tbsp grated orange peel
  • 5 oz bittersweet chocolate chopped
  • 3 eggs
  • 1/4 cup granulated sugar
  • Salt


  1. Pre-heat oven to 325 degrees.
  2. To make caramel sauce combine sugar and water over medium heat. Bring to a simmer, stir and cook until the sugar dissolves. Continue to cook until syrup darkens to a medium amber color about 10-15 minutes. Pour into flan mold and tilt to coat entire surface. Place mold in roasting pan and set aside.
  3. In a large saucepan, combine cream, milk and orange zest. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Remove from heat and add chocolate, stir to combine. Set aside to cool.
  4. In a bowl, whisk eggs, remaining 1/4 cup sugar and pinch of salt together until pale yellow and the mixtures becomes thick. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined.
  5. Pour the custard into the caramel-coated mold.
  6. To create a water bath: slowly pour hot water into the roasting pan to come halfway up the side of the mold, about ½ -inch. Try not to get water into the custard. Carefully transfer flan to oven and bake for 40 to 50 minutes, until the custard is barely set and jiggles slightly. Remove from oven, allow to cool and carefully remove from water bath. Refrigerate overnight.
  7. To serve run knife around the mold to loosen flan, place a plate on top of the flan, tap lightly and invert.