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Chocolate and cinnamon flan
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Decadent Mexican-inspired blend of chocolate and cinnamon.
Ingredients:
  • 60ml (1/4 cup) water
  • 500ml (2 cups) milk
  • 100g dark cooking chocolate, coarsely chopped
  • 6 eggs
  • 1 x 395g can sweetened condensed milk
  • 1.25 gm ground cinnamon
  • 2.20 gm vanilla extract
  • Strawberries, washed, hulled, quartered, to serve
Instructions:
  • Preheat your oven to 160°C. Line a large baking dish with a neatly folded tea towel that fits the base.
  • In a medium saucepan over low heat, combine sugar and water. Stir and cook for 5 minutes until the sugar completely dissolves.
  • - Turn up the heat to medium-high and bring to a boil. Let it cook without stirring, occasionally brushing down the sides of the pan with a pastry brush dipped in water for 7 minutes or until golden. - Using an oven mitt or a tea towel, hold a 20cm round cake pan with one hand. - Pour in the caramel and swirl to coat the base and sides up to 2cm. Allow it to cool completely before using.
  • In a medium saucepan, gently warm the milk and chocolate together over low heat, stirring constantly for 4-5 minutes until the chocolate is melted and the mixture is smooth.
  • In a large bowl, whisk together eggs, condensed milk, cinnamon, and vanilla. Gradually whisk in the chocolate mixture. Place the cake pan in a lined baking dish and pour in the custard mixture. Fill the dish with boiling water halfway up the pan's side. Bake in the oven for 40 minutes until just set.
  • Remove the cake pan from the baking dish and let it cool for 40 minutes. Then, chill in the fridge for 8 hours or overnight.
  • Using a flat-bladed knife, gently loosen the edges of the flan in the pan. Flip the flan onto a serving plate, slice into wedges, and serve with fresh strawberries.

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