Mini Choco Flan Recipe

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Today’s recipe promises to bring joy to your taste buds and a smile to your face. But before we dive into the nitty-gritty of crafting perfect mini choco flans, let’s talk about complementary dishes.

Pair these little treasures with a frothy cappuccino or a glass of cold milk. They also balance beautifully with fresh fruit salad or a scoop of vanilla ice cream. Tailor these pairings to your occasion, whether it’s brunch, a family dinner, or just a treat-yourself moment.

Today I’m excited to share a recipe that will knock your socks off: Mini Choco Flan. This isn’t just another dessert; it’s an experience. The creamy, silky texture of flan paired with the rich, moist chocolate cake creates a dish that touches the soul. Let’s adventure into creating a delightful mini choco flan that will surely become a favorite in your kitchen.

Table of Contents

What is Mini Choco Flan?

Mini choco flan, sometimes known as “Impossible Cake,” is a delightful confectionery mash-up that captures the best of two worlds. Imagine: a layer of dense, luscious chocolate cake crowned with a silky, rich flan. Combining these contrasting textures creates something utterly irresistible. This dish has roots in Mexican cuisine, which brings a cultural touch to your table. Whether served at a festive gathering or a quiet night in, it guarantees to satisfy any sweet tooth craving.

What is the Flavor Profile of This Dish?

The mini choco flan offers a myriad of flavors and textures. The chocolate cake layer is deep, rich, and slightly bitter, providing a balanced sweetness. The flan layer is creamy and custard-like, with hints of vanilla and caramel. Together, they create a harmonious balance—luxuriously smooth flan together with a moist chocolate base.

What Makes This Recipe Different from Other Mini Choco Flan Recipes?

My spin on the classic mini choco flan includes a few unique elements. First, we add ground cinnamon and finely chopped pecans into the flan, which bring a subtle spice and crunch. Second, we use high-quality dulce de leche for the caramel component, making it decadently smooth. These minor tweaks boost the flavors significantly. Plus, my simplified step-by-step guide ensures anyone can nail this recipe, even if you’re a beginner.

Ingredients You’ll Need

Chocolate Cake Mix:

Moist Chocolate Cake Mix (follow the package instructions for additional ingredients)

Caramel Component:

Dulce de Leche or Caramel Drizzle

Flan Layer Ingredients:

1 cup of whole milk
1 can (395 g) sweetened condensed milk
4 large eggs
1 tsp vanilla essence
1/2 tsp ground cinnamon
1/2 cup finely chopped pecans

Step by Step Directions

Step 1: Prepare the Chocolate Cake Mix

In a medium mixing bowl, prepare the chocolate cake mix according to the package instructions. Usually, this involves adding eggs, oil, and water. Mix until smooth and set aside.

Step 2: Caramel Base

In your cupcake tin, drizzle 1-2 tablespoons of dulce de leche into the bottom of each mold. This will act as our base and infuse the dessert with rich, caramel notes.

Step 3: Prepare the Flan Mixture

In a blender, combine the sweetened condensed milk, whole milk, eggs, vanilla essence, and ground cinnamon. Blend until silky smooth.

Step 4: Layering the Mixtures

Pour the prepared chocolate cake mixture evenly over the caramel in each cupcake mold. Next, carefully pour the flan mixture on top of the chocolate layer. The two should remain distinct layers.

Step 5: Baking

Preheat your oven to 350°F (175°C). Place the cupcake tin in a larger baking dish and fill the dish with water until it reaches halfway up the side of the cupcake tin. Bake in the water bath for about 35-40 minutes or until a skewer inserted into the center comes out clean.

Step 6: Cooling and Unmolding

Allow the mini flans to cool to room temperature before refrigerating for at least two hours. Once thoroughly chilled, carefully flip each mold onto a plate to serve.

Tips on Making Mini Choco Flan

Use Room Temperature Ingredients: This ensures smoother mixing and a more uniform texture.
Don’t Rush the Cooling Process: Flan needs ample chilling time for the best texture.
Test as You Bake: Ovens can vary. Check your flans a few minutes before the cooking time is up.
Quality Caramel Matters: Go for the best dulce de leche you can find for a richer flavor.
Non-Stick Cooking Spray: Lightly spray your molds for easier unmolding.

Nutrition Information

How Can I Store This Mini Choco Flan?

Storing leftovers? These mini choco flans can be kept in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. Just make sure to thaw them in the fridge overnight before serving.

Substitute Options for Ingredients

Dulce de Leche: Canned caramel topping can be a quick alternative.
Whole Milk: Half-and-half can offer a richer, creamier texture if preferred.
Sweetened Condensed Milk: Evaporated milk with added sugar can work in a pinch.
Pecans: Chopped walnuts or almonds provide a similar crunch and nuttiness.

Today I’m excited to share a recipe that will knock your socks off: Mini Choco Flan. This isn’t just another dessert; it’s an experience.

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Prep Time: 30

Cook Time: 1 20

Total Time: 1 50

Course: Dessert

Cuisine: Mexican

Keyword: Mini choco flan recipe

Servings: Servings

Calories: 270kcal

Author: Bex Smith

Equipment

Medium mixing bowl
Cupcake tin
Larger baking dish

Ingredients

Chocolate Cake Mix:

Moist Chocolate Cake Mix with all ingredients specified on the package
Caramel Component:
Dulce de Leche or Caramel Drizzle

Flan Layer Ingredients:

1 cup of whole milk
1 can 395 g of sweetened condensed milk
4 large eggs
1 tsp of vanilla essence
1/2 tsp ground cinnamon
1/2 cup finely chopped pecans