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.
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.
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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.
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
Instructions
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.
Notes
- 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
Frequently Asked Questions
Can I make these flans in larger mold sizes?
Yes, but the baking time will need to be adjusted. Larger sizes usually require up to 60 minutes of baking.
Is there an eggless version of this recipe?
Absolutely, you can use a combination of cornstarch and water or a commercially available egg replacer.
What if my flan layer doesn’t set?
Ensure the water bath has enough water and that your oven maintains a consistent temperature. Adding a bit more baking time can also help.
Can I add other flavors to the flan?
Definitely! Experiment with coffee essence, citrus zest, or even a dash of nutmeg.
How do I know when the flan is fully baked?
The flan should be set with a slight jiggle in the center. If the inserted skewer comes out clean, it’s ready.
Conclusion
Creating mini choco flan is an adventure your taste buds will thank you for. With a mix of silky flan and rich chocolate, it’s a dessert that strikes the perfect balance between simplicity and indulgence. Follow these steps, add your twist, and enjoy every delicious bite. Happy baking!