Chocolate Winter Flan Recipes

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CHOCOLATE FLAN WITH TOFFEE POPCORN



Chocolate Flan with Toffee Popcorn image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h15m

Yield 6 servings

Number Of Ingredients 16

2/3 cup plus 1/2 cup granulated sugar
6 large eggs plus 2 large egg yolks
2 pinches kosher salt
2 cups whole milk
One 14-ounce can sweetened condensed milk
2 vanilla beans, split and seeds scraped
1 cinnamon stick
8 ounces good-quality bittersweet chocolate chips, melted
1/2 cup popcorn kernels
1/3 cup roasted salted peanuts
3 tablespoons unsalted butter
1/3 cup light brown sugar
2 tablespoons dark corn syrup
1/4 teaspoon baking soda
2 teaspoons vanilla extract
Flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 325 degrees F. Place six 6-ounce ramekins in a roasting pan and set aside.
  • In a saucepan over medium-high heat, mix 2/3 cup granulated sugar with 1/3 cup water. Bring to a boil, then cook until a medium-amber caramel forms, 7 to 10 minutes. Pour the caramel evenly among the ramekins.
  • Whisk together the eggs and egg yolks, remaining 1/2 cup granulated sugar and a pinch of salt in a bowl until pale and thickened.
  • Heat the whole milk, sweetened condensed milk, vanilla seeds and pods and cinnamon stick in a saucepan until simmering. Temper the hot liquid into the egg mixture by adding one ladle of the hot liquid into the eggs at a time while whisking constantly. Strain the mixture back into the pot, then whisk in the melted chocolate. Pour evenly into the ramekins. Place the roasting pan in the oven and pour hot water into the pan, allowing it to come halfway up the ramekins. Bake until just set, 20 to 25 minutes.
  • In the meantime, make the toffee popcorn. Pop the popcorn using an air popper and place it in a large mixing bowl. Mix in the peanuts.
  • To a saucepan, add the butter, brown sugar, corn syrup and a remaining pinch of salt. Bring to a boil, then cook to a temperature of 240 degrees F, not exceeding 260 degrees F. Remove from the heat and whisk in the baking soda and vanilla. Pour over the popcorn and peanuts and mix to combine, coating all of the popcorn. Pour out onto a silicone liner or piece of parchment and spread into an even layer, getting as much separation as you can. Sprinkle with the flaked sea salt. Allow to cool.
  • Top each flan with toffee popcorn.

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY



Chocoflan As Made By Marisel Salazar Recipe by Tasty image

This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that's two desserts in one. Chocoflan, a Mexican dessert, is known as "The Impossible Cake" because the cake and the flan layers never mix and actually switch positions during baking. It's chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat's milk) or caramel for full-on #dessertgoals.

Provided by Marisel Salazar

Categories     Bakery Goods

Time 4h10m

Yield 8 servings

Number Of Ingredients 13

1 box chocolate cake mix
½ cup vegetable oil
3 large eggs
1 cup water
1 teaspoon ground cinnamon
nonstick cooking spray, for greasing
½ cup caramel sauce, divided
4 large eggs
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup whole milk
hot water, for baking
bundt cake pan, 12 cup

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
  • Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
  • Pour the cake batter into the pan over the caramel sauce.
  • Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
  • Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
  • Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
  • Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
  • When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
  • Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
  • RECIPE BY: Marisel Salazar

Nutrition Facts : Calories 618 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, Sugar 59 grams

WHITE CHOCOLATE FLAN



White Chocolate Flan image

------Who doesn't like flan? White chocolate and coconut milk are used in this version, and I really like the understated, 'rich' taste they provide. If you want a more pronounced coconut flavour, I highly recommend you add a 1/2 tsp of coconut extract. You could save some calories by using the 'lite' version of coconut milk.------

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

3/4 cup sugar
2 -3 tablespoons water
6 ounces white chocolate
1 (14 ounce) can coconut milk
1 1/2 cups half-and-half
1/2 teaspoon cinnamon
2 tablespoons Grand Marnier or 2 tablespoons Cointreau liqueur
1 medium orange, zest of
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
3 large eggs
3 large egg yolks
1/2 cup sugar

Steps:

  • You need a 10-inch flan or cake pan.
  • Preheat oven to 325°F.
  • Make Caramel Syrup: Put the sugar in a small saucepan and stir in enough water to moisten all the sugar. Heat gently until the sugar is dissolved. Then bring to a rapid boil and cook for several minutes until caramel-colored. Do not stir. (Careful! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the flan pan and swirl the pan until it coats the bottom and a bit of the sides. The caramel will harden at this point and melt again later as the flan bakes.
  • To make custard: In a heavy medium saucepan, over medium heat, combine the white chocolate with the coconut milk, half and half, cinnamon, liqueur, orange zest and vanilla extract. Cook over medium heat just until mixture is scalding-hot (not boiling) and chocolate has melted, whisking often. Remove from heat; set aside for 20 minutes or until slightly cool.
  • Using a wire whisk, beat eggs and egg yolks, and sugar in a large bowl until blended. Continue whisking the egg mixture as you slowly ladle in the hot chocolate mixture, in a thin stream, until all the hot chocolate mixture has been used up.
  • Pour custard mixture into prepared flan pan and set into a slightly larger baking pan. Pour enough boiling-hot water into the larger baking pan to come halfway up the sides of your flan pan.
  • Bake flan for one hour. Remove, cool and refrigerate.
  • Run the tip of a small, sharp knife around the edge of flan to loosen from pan. Invert onto a serving plate with a lip before serving as the caramel syrup will have melted and created a delicious sauce.

Nutrition Facts : Calories 443.9, Fat 24.8, SaturatedFat 16.7, Cholesterol 177.7, Sodium 93.1, Carbohydrate 50.7, Fiber 1.2, Sugar 47.3, Protein 7.4

CHOCOLATE FLAN CAKE



Chocolate Flan Cake image

This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 2h20m

Yield 18

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
½ cup SMUCKER'S® Caramel Flavored Topping
1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
1 cup water
½ cup Crisco® Pure Vegetable Oil
3 large eggs
4 ounces cream cheese, softened
4 large eggs, at room temperature
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can PET® Evaporated Milk
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  • Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
  • Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
  • Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  • Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g

WHITE CHOCOLATE FLAN



White Chocolate Flan image

My mom makes the best flan so I had to out do hers! This is a great flan, this is not typical ingredients for a flan but they work so well.

Provided by LISA

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 6h35m

Yield 10

Number Of Ingredients 9

1 cup white sugar
2 tablespoons brown sugar
2 tablespoons water
1 (12 ounce) package white chocolate chips
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container mascarpone cheese
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
3 eggs

Steps:

  • Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
  • Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
  • Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
  • Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
  • Pour the cream cheese mixture over the hardened caramel.
  • Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
  • Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.

Nutrition Facts : Calories 651.5 calories, Carbohydrate 67.7 g, Cholesterol 139.9 mg, Fat 37.9 g, Protein 13.3 g, SaturatedFat 22.1 g, Sodium 225.9 mg, Sugar 67.1 g

CHOCOLATE FLAN



Chocolate Flan image

Make and share this Chocolate Flan recipe from Food.com.

Provided by Rick M.

Categories     Dessert

Time 5h30m

Yield 1 flan

Number Of Ingredients 10

1/2 cup sesame seeds
2 tablespoons agave syrup
kosher salt
1 cup granulated sugar, divided
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 teaspoons crushed ceylon cinnamon sticks
1 vanilla bean, split
1/2 cup cocoa powder (preferably Dutch-processed)
6 large eggs

Steps:

  • Cook ½ cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10-12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Pour caramel into 8"-diameter cake pan to create an even, ⅛"-¼" deep layer. Let cool.
  • Bring 1 cup water to a simmer in a medium saucepan over medium-high heat. Whisk in cocoa powder until no lumps remain, then add cream, milk, vanilla bean and cinnamon stick and return to a simmer. Remove from heat and let steep 30 minutes.
  • Place a rack in middle of oven; preheat to 350°. Bring a large pot of water to a boil. Purée eggs with sugar and ¼ teaspoon salt in a blender until smooth and sugar is dissolved, about 1 minute. Strain chocolate mixture into egg mixture and blend at low speed to combine, discard solids. Skim foam off the top and transfer to prepared baking dish.
  • Line a roasting pan with a thick kitchen towel; this will keep baking dish from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour boiling water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 35-45 minutes. Transfer to a wire rack and let cool. Cover with plastic and chill until set and cold, at least 3 hours and up to 24.
  • Meanwhile, increase oven to 350°. Toss sesame seeds, syrup, and ¼ teaspoons salt in a small bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a even layer. Bake brittle until sesame are golden brown and syrup is bubbly, 15-20 minutes. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.
  • Run a small knife around edges of flan to loosen. Invert onto a platter and top with crushed candy.
  • Do Ahead: Flan can be made 1 day ahead. Cover and chill. Unmold and serve.

Nutrition Facts : Calories 3168.5, Fat 214.2, SaturatedFat 106.9, Cholesterol 1641.7, Sodium 738, Carbohydrate 271.4, Fiber 22.8, Sugar 220.6, Protein 77.7

WHITE CHOCOLATE COCONUT FLAN



White Chocolate Coconut Flan image

Traditional flan gets all dressed up when you add white and semisweet chocolate, plus a sprinkling of toasted coconut. It's a special dessert everyone will love. -Tyffanie Perez, Springville, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1 cup sugar
2 tablespoons water
FLAN:
1 can (13.66 ounces) coconut milk
1 cup half-and-half cream
1 cinnamon stick (3 inches)
1-1/2 cups white baking chips
4 ounces cream cheese, softened
1/2 cup sugar
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
GARNISHES:
Toasted unsweetened coconut flakes
Semisweet chocolate and white baking chocolate, melted

Steps:

  • In a large heavy skillet, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat until sugar is dissolved, gently swirling pan occasionally. Cover and bring to a boil over medium-high heat. Cook for 1 minute., Uncover pan; continue to boil and gently swirl pan until syrup turns a light amber color, about 3 minutes. Immediately remove from the heat and quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of pan. Place dish in a large baking pan; let stand for 10 minutes., Meanwhile, in a large saucepan, heat the coconut milk, cream and cinnamon until bubbles form around sides of saucepan. Stir in baking chips until melted. Remove from the heat. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs and egg yolks, one at a time, until blended. Stir 1 cup warm milk mixture into egg mixture; return all to pan, stirring constantly. Add extracts. Slowly pour into prepared dish. Add 3/4 in. of boiling water to larger pan. , Bake, uncovered, at 325° for 45-55 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Chill overnight., To serve flan, carefully run a knife around edge of pan to loosen; invert onto a rimmed serving dish. Top with coconut flakes. Drizzle with melted chocolate.

Nutrition Facts :

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