Servings: 8 people
Calories: 250kcal
Cost: $10
Equipment
- Mixing bowl
- Whisk
- Spatula
- Cupcake molds
- Bain-marie setup
Ingredients
- 4 units eggs
- 1 tsp vanilla essence
- 400 g evaporated milk (1 can)
- 200 g condensed milk (1/2 can)
- 125 ml regular milk
- 130 g sugar
- 175 ml oil (1/4 cup)
- 125 ml milk (1/2 cup)
- 160 g flour
- 25 g cocoa powder
- 6 g baking powder
- 135 g sugar (3/4 cup)
- 125 ml hot water (1/2 cup)
Instructions
- In a mixing bowl, whisk the eggs until smooth, then add vanilla essence, evaporated milk, condensed milk, and regular milk, mixing until combined.
- In another bowl, beat the eggs and sugar until fluffy, then slowly stir in the oil, followed by the milk, then sift in the flour, cocoa powder, and baking powder, folding gently.
- Heat sugar in a pan over medium heat, stirring until it melts to a deep amber color, then carefully add hot water and stir to dissolve any hardened bits.
- Pour caramel into the bottom of cupcake molds, coat evenly, then ladle the flan mixture, followed by the chocolate cake batter over it; cover with aluminum foil.
- Bake in a bain-marie at 170°C (340°F) for 30 minutes, checking for doneness with a toothpick.
Notes
For dairy-free options, use coconut milk. Add a pinch of salt to caramel for a deeper flavor. Store leftovers in an airtight container in the fridge and eat within three days; can also be frozen for up to a month. For extra-smooth flan, strain the mixture before pouring into molds. Garnish with fresh berries or mint for presentation, and serve with whipped cream if desired.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 80mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 6mg
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