Creamy Chocolate Flan

My project

This is a chocolate lover’s dream! This creamy chocolate flan is drizzled with a sweet caramel sauce made with C&H® Turbinado Sugar and the custard base is sweetened with C&H® Organic Raw Cane Sugar. Flan is a quintessential Latin American dessert and the addition of chocolate to this already classic recipe will keep you coming back for more.

Prep Time
Cook Time
10 minutes + 5 hours rest time
Meet the Chef: Dora Stone

Dora is the chef, recipe developer, and photographer at Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan diet to take control of her health. She is passionate about teaching others the benefit of a plant-based lifestyle.

6 small flan
  • ¾ cup C&H® Turbinado Sugar
  • 1 cup Oat Milk
  • 1/3 cup C&H® Organic Raw Cane Sugar
  • 1 teaspoon Chickpea Flour
  • 2 tablespoon Cocoa Powder
  • 1 ¾ cups (13.6 floz.) Full Fat Coconut Milk
  • 3 oz. Vegan Bittersweet Chocolate
  • 1 teaspoon Agar Agar Powder
  • ½ cup Fresh Raspberries

Step 1

Pour C&H® Turbinado Sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until the sugar completely dissolves, about  8 to 9 minutes. Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel.

Step 2

In the blender, combine the oat milk, C&H® Organic Raw Cane Sugar, chickpea flour, and cocoa powder. Blend until smooth. 

Step 3

In a medium sauce pot, combine the coconut milk, bitter sweet chocolate, and agar agar in a medium sauce pot, bring to a simmer.

Step 4

Pour the mixture in the blender into the pot and simmer for 5 minutes, stirring constantly until the chocolate has melted and the mixture has thickened slightly. Remove from the heat. Let cool for 10 minutes, then pour into ramekins. Place ramekins in the fridge for at least 5 hours to let the flan set.

Step 5

To release the flan from the mold, fill a shallow pan with hot water. Dip the bottom of the ramekin in the hot water for 3 – 5 minutes. Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin. Top with fresh raspberries.

  • If you don't have access to agar-agar you can use 1/3 cup + 1 tbsp. of cornstarch instead. Dissolve the cornstarch in the oat milk, and then proceed to add it to the blender with the sugar, cocoa powder, and chickpea flour. Then add to the coconut milk mixture on the stove and simmer for 5 min. 
  • If you like your flan dense then use 1 ¼ tsp of agar agar.
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