Description
A luscious layered dessert featuring a creamy caramel flan atop a rich chocolate base with a crunchy toffee layer. This elegant treat combines silky custard, decadent chocolate, and a delightful crunch in every bite.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup crushed toffee bits or caramelized nuts
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch round baking pan or flan mold.
- In a small saucepan, combine sugar and water. Heat over medium heat until sugar dissolves and turns golden brown to create caramel. Pour immediately into the pan and swirl to coat the bottom.
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat for 30 seconds and stir until smooth. Pour chocolate mixture over the caramel layer.
- In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla, and salt. Blend until smooth.
- Slowly pour the milk mixture over the chocolate layer.
- Place the pan inside a larger baking dish and pour hot water halfway up the sides to create a water bath.
- Bake for 60 minutes or until the center is just set. Remove from oven and allow to cool completely.
- Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and invert onto a serving plate. Sprinkle crushed toffee bits or caramelized nuts on top.
Notes
- Ensure the caramel does not burn—it can become bitter quickly.
- Allow the flan to chill thoroughly for the best texture.
- Top with whipped cream or a drizzle of extra caramel sauce for extra indulgence.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Latin American