{"id":3887,"date":"2024-11-12T10:31:54","date_gmt":"2024-11-12T14:31:54","guid":{"rendered":"https:\/\/chocolatecortes.com\/?post_type=cp_recipe&#038;p=3887"},"modified":"2024-11-12T15:08:24","modified_gmt":"2024-11-12T19:08:24","slug":"flan-de-chocolate-cortes","status":"publish","type":"cp_recipe","link":"https:\/\/chocolatecortes.com\/en\/recipes\/flan-de-chocolate-cortes\/","title":{"rendered":"Cort\u00e9s Chocolate Flan"},"content":{"rendered":"<h2>\n<p class=\"p1\">A decadent twist on a classic favorite with Chocolate Cort\u00e9s Flan, by <a href=\"https:\/\/devamadeo.com\/\">Dev Amadeo<\/a>.<\/p>\n<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1.25\">1 &#188;<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">Sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">Cort\u00e9s Cocoa Powder<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">can<\/span> <span class=\"cooked-ing-name\">Evaporated Milk<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">Whole egg<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">Yolks<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"4\">4<\/span> <span class=\"cooked-ing-measurement\">sticks<\/span> <span class=\"cooked-ing-name\">Chocolate Cort\u00e9s Baking Bar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.5\">&#189;<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Vanilla<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">can<\/span> <span class=\"cooked-ing-name\">Condensed Milk<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">pinch<\/span> <span class=\"cooked-ing-name\">Salt<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">Preheat oven to <strong>325\u00b0<\/strong>. Place a large baking pan (<strong>9\u201d x 13\u201d or larger<\/strong>) filled halfway with water on the middle rack. Make sure the water covers half of your flan baking pan. Use an <strong>8\u201d or 9&#8243;<\/strong> pan.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Now we will get the <strong>caramel<\/strong> ready:\u00a0<\/p>\n<p>Have the flan pan accessible.<\/p>\n<p>Rinse a large heavy-bottom metal skillet or medium saucepan with <strong>very hot<\/strong> water for a few minutes. Dry it and place it on the stove. Heat over medium heat for one to two minutes. Pour in the sugar, smoothing it out for a thin layer. Make sure that some spots around the edge are empty. <strong>Do not stir the sugar or move the pan<\/strong>.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">As soon as the sugar on the edge begins to melt and looks like a syrup (you will see it better in the emptier spots), gently move it around the edges with a silicone spatula to incorporate the sugar into the syrup that\u2019s forming. The movements with the spatula <strong>should always be gentle<\/strong> and to incorporate, not to stir.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">Continue moving until the sugar has almost completely melted. You can lift the pan and move it around gently by the handle for a few seconds to help incorporate the sugar and prevent already melted areas from burning.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>As soon as the sugar has completely melted, heat for 20 to 30 seconds more, until the caramel has a deep reddish-gold color but not opaque, and has an intense sugary but not burnt smell. Don&#8217;t go past this point or it will burn. Remember to stir the pan by the handle and take it out of the heat less than 5 seconds if necessary to control the temperature.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p>Pour immediately into the flan pan, trying to cover the bottom as much as possible. Using oven mitts, swirl and move around the pan to make sure the bottom of the is completely covered.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 7\">\n<div class=\"cooked-dir-content\">\n<p>Let it cool while you prepare the flan.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 8\">\n<div class=\"cooked-dir-content\">\n<p>Now we are are going to prepare the custard for our flan:\u00a0<\/p>\n<p class=\"p1\">In a small saucepan, combine the tablespoon of cocoa powder and the 2 tablespoons of the sugar with 1 cup of the evaporated milk. Heat over medium heat until the cocoa has dissolved.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 9\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">Add the finely chopped chocolate \u201cfingers\u201d. Stir until the chocolate has completely melted. Remove from heat and add the half teaspoon of vanilla.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 10\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">As soon as the mixture stops steaming, mix in about 2 tablespoons of the condensed milk to temper the mixture. Let it cool down a bit (it can feel slightly warm but not hot to the touch to avoid cooking the eggs).<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 11\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">Pour the remaining condensed milk into the bowl of a large food processor already attached to its base (you may use a blender but the processor will incorporate less air to the mixture). Pour in the chocolate mixture, the rest of the evaporated milk and the egg and yolks. Add a small pinch of salt. Turn on the motor and stir for 5 seconds. Scrape the sides and bottom of the bowl with a silicone spatula, making sure there is no chocolate stuck anywhere. Run the processor 5 to 7 more seconds. The mixture should look smooth and homogeneous in color.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 12\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">Pour over the caramel. Transfer to the tray with water in the oven. Bake for 40 to 45 minutes, until the edge looks firm but the center jiggles a little when you shake the pan.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 13\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">Turn off the oven and wait 5 minutes before opening the door \u00bc. Wait 15 minutes and open the oven almost completely. When it no longer feels hot, remove from the oven and let it cool completely in the bain-marie (about 2 to 3 hours). Cover with plastic wrap and refrigerate for at least 6 to 8 hours, ideally for a full day (from this point it can be in the refrigerator for 2 days).<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 14\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">When ready to serve, place the pan on a burner heated to medium-low heat. Wearing oven mitts, gently swirl a few times until the edges start to look wet and the flan moves a little from side to side. Run a very thin, sharp knife along the edge to finish loosen the flan. Turn over the serving plate, making sure it\u2019s 2 inches larger so the caramel doesn&#8217;t drip.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 15\">\n<div class=\"cooked-dir-content\">\n<p class=\"p1\">Grate a bit of the chocolate bar on top to decorate.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":3888,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[35,33],"class_list":["post-3887","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-baking","cp_recipe_category-dessert","cp_recipe_cooking_method-baking","cp_recipe_tags-dessert","cp_recipe_tags-flan","cp_recipe_tags-postre"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cort\u00e9s Chocolate Flan - Chocolate Cort\u00e9s<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chocolatecortes.com\/en\/recipes\/flan-de-chocolate-cortes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cort\u00e9s Chocolate Flan - 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