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Mini Choco Flan

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A decadent two-in-one dessert with rich chocolate cake on the bottom and silky flan on top, finished with caramel glaze—perfectly portioned for sweet celebrations.

Ingredients

Units Scale
  • 1/2 cup granulated sugar (for caramel)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a muffin or mini bundt pan.
  2. In a small saucepan, melt sugar over medium heat until golden and caramelized. Quickly pour into the bottom of each mold.
  3. In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth to make the flan mixture.
  4. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and sugar. Add milk, oil, egg, and vanilla extract; mix until smooth to form the chocolate batter.
  5. Spoon chocolate batter evenly into each caramel-lined mold.
  6. Gently pour the flan mixture over the cake batter in each mold.
  7. Place the filled pan into a larger baking dish and add hot water to create a water bath.
  8. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
  9. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  10. Invert to serve, optionally topped with fresh berries or whipped cream.

Notes

  • Use a water bath to ensure even baking and a silky flan texture.
  • Cool fully before inverting to maintain clean layers.
  • Perfect make-ahead dessert for parties and holidays.

Nutrition

Find it online: https://yumfoodusa.com/mini-choco-flan/