Description
Delight your Valentine with this luscious Nutella Chocolate Flan, featuring a creamy custard base infused with Nutella and dark chocolate, baked to perfection in heart-shaped molds and topped with fresh berries and mint for a romantic and indulgent dessert.
Ingredients
Scale
Custard Ingredients
- 4 eggs
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk (or milk of your choice)
- 1 teaspoon vanilla extract
- ½ cup Nutella
- 4 ounces dark chocolate for melting
Toppings
- Strawberries
- Blueberries
- Pomegranate arils
- Fresh mint
Instructions
- Preheat Oven: Preheat the oven to 325 degrees Fahrenheit to ensure it reaches the right temperature for baking the flan evenly.
- Prepare Chocolate Milk: In a medium saucepan, heat the evaporated milk with Nutella and dark chocolate, stirring continuously until the chocolate is fully melted and incorporated into the milk.
- Blend Mixture: Pour the chocolate milk into a blender and blend briefly for a few seconds until smooth and well combined.
- Mix Custard Base: In a large bowl, beat the eggs thoroughly. Add the sweetened condensed milk, the blended chocolate milk, and vanilla extract, and mix until smooth and uniform.
- Fill Molds: Pour the custard mixture evenly into individual heart-shaped molds or ramekins.
- Prepare Water Bath: Place the filled molds in a 2-quart square baking dish. Pour boiling water carefully into the baking dish around the molds to reach a depth of one inch to create a water bath for gentle and even cooking.
- Bake Flan: Place the baking dish on the oven rack and bake for 45 minutes or until a knife inserted into the center of the flan comes out clean, indicating the custard is set.
- Cool Flan: Remove the baking dish from the oven and allow the flans to cool completely at room temperature before refrigerating.
- Unmold Flan: Once cooled and set, follow the proper unmolding technique to gently release the flan from the molds without damage.
- Garnish and Serve: Top each flan with fresh strawberries, blueberries, pomegranate arils, and mint leaves for a colorful and festive presentation.
Notes
- Before unmolding, let the flan sit at room temperature for 10 minutes to prevent cracking.
- Dip the mold in hot (not boiling) water for 5 seconds to loosen the custard edges.
- Tap the edges gently with your palm until you hear the seal break between the custard and mold.
- Invert the mold onto a plate and shake firmly up and down to release the flan smoothly.
- You can substitute evaporated milk with almond milk or other favorite milk alternatives.
- No need to overbake; check doneness by inserting a knife that should come out clean when flan is set.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 140 mg
