Chocolate Caramel Flan Loaf
A giant caramel flan loaf with a chocolate base, perfect for dessert lovers.
Equipment
- Loaf Pan
- Baking tray
- Hand mixer
Ingredients
- 1/2 cup sugar for caramel
- 1/3 cup water for caramel
- 4 egg yolks for custard layer
- 4 eggs for custard layer
- 1 1/3 cups sweetened condensed milk for custard layer
- 2 cups heavy cream for custard layer
- 2 tsp vanilla extract for custard layer
- 1 cup milk for custard layer
- 1/3 cup flour for chocolate base
- 1/4 cup cocoa powder for chocolate base
- 3 tbsp milk for chocolate base
- 1/2 tsp baking powder for chocolate base
- 1 tbsp vegetable oil for chocolate base
- 1/2 tsp baking soda for chocolate base
- 1 tsp vanilla extract for chocolate base
- 1 pinch salt for chocolate base
- 2 egg yolks for chocolate base
- 2 egg whites for chocolate base
- 3 tbsp sugar for chocolate base
Instructions
- Preheat the oven to 325°F. In a pot, bring the sugar and water to a boil and wait until the sugar turns golden brown and the caramel starts to thicken up a little bit. Now pour the caramel into the loaf pan and let it cool.
- For the custard layer, add the egg yolks, eggs, sweetened condensed milk, heavy cream, vanilla extract, and milk to a bowl and whisk well until combined. Pour the mixture over the caramel in the loaf pan.
- For the chocolate base, separate the egg yolks from the egg whites. Add the flour, cocoa powder, milk, baking powder, vegetable oil, baking soda, vanilla extract, and salt to the egg yolks and mix with a hand mixer. Add the sugar to the egg whites, whisk until stiff peaks start to form, and then gently fold the meringue into the chocolate egg yolk mixture.
- Pour the chocolate base over the custard layer in the loaf pan. Fill a deep baking tray with water, place the loaf pan in the middle, transfer the baking tray to the oven, and bake for 90 minutes. Refrigerate the flan overnight and then flip it over on a nice serving platter the next day.
