Chocolate Flan
Chocolate flan… and it was Gooooood! (Maybe not a looker tho.)
Been working on making them in the instant pot and using the microwave for the caramel. It’s so easy it’s dangerous.
Caramel: ⅓ cup sugar 2 Tbsp water
Flan: ½ cup cocoa powder (ghirardelli) ¼ cup sugar 2 whole eggs 2 egg yolks 1 can sweetened condensed milk 1 can whole milk 1 ts vanilla extract
Mix sugar and water in glass oven safe pan and microwave to caramelize sugar, swirl around pan, let cool.
Mix remaining ingredients well and then fill the pan with the caramelized sugar running everything through a strainer. Cover with foil and put in a instant pot on rack with 2 cups water under it. Cook for 20+ minutes high pressure with a natural release. Internal temp should be 170-175 degrees. (cook time will vary depending on the size of your flan pan. I used a 7 cup round pyrex.)
Rest on counter for an hour before moving to the fridge for the night.