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Decadent Chocolate Churro Flan Recipe with Easy Cinnamon Caramel Drizzle

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A luscious chocolate churro flan with a crispy cinnamon-sugar topping and a warm cinnamon caramel drizzle, combining creamy custard with churro-inspired flavors for a cozy, indulgent dessert.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz good-quality dark chocolate (60-70% cocoa), chopped finely
  • 1 tablespoon ground cinnamon
  • 1/2 cup granulated sugar (100 g) for cinnamon sugar topping
  • 2 teaspoons ground cinnamon for cinnamon sugar topping
  • 3/4 cup granulated sugar (150 g) for caramel
  • 2 tablespoons unsalted butter (28 g), softened
  • 1/3 cup heavy cream (80 ml), warmed
  • 1 teaspoon ground cinnamon for caramel
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Place a large baking dish in the oven for the water bath later.
  2. Prepare the cinnamon sugar topping by mixing 1/2 cup sugar with 2 teaspoons ground cinnamon in a small bowl. Set aside.
  3. Make the cinnamon caramel drizzle: In a medium saucepan over medium heat, add 3/4 cup sugar. Stir gently until sugar melts and turns a deep amber color (about 5-7 minutes).
  4. Remove from heat, then stir in 2 tablespoons softened butter until smooth. Slowly add 1/3 cup warmed heavy cream while whisking continuously (it will bubble up). Add 1 teaspoon cinnamon and a pinch of salt. Set aside to cool.
  5. Melt the chocolate using a double boiler or heatproof bowl over simmering water until smooth. Remove from heat.
  6. Warm the milk and cream in a saucepan until just warm (not boiling). Remove from heat.
  7. In a large bowl, whisk together 5 eggs, 3/4 cup sugar, and 1 teaspoon vanilla extract until well combined.
  8. Slowly pour the warm milk and cream into the egg mixture, whisking constantly to avoid curdling.
  9. Stir in the melted chocolate and 1 tablespoon ground cinnamon until smooth.
  10. Pour the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg for a silky texture.
  11. Sprinkle the cinnamon sugar mixture evenly inside the bottom and sides of your flan mold or ramekins.
  12. Carefully transfer the smooth custard over the cinnamon sugar layer.
  13. Place the flan mold into the preheated baking dish. Pour hot water around the mold until it reaches halfway up the sides.
  14. Bake for 50-60 minutes until the flan is set but still slightly jiggly in the center. Avoid overbaking to keep it creamy.
  15. Remove the flan from the water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight for best texture.
  16. Run a knife around the edges, invert onto a serving plate, and drizzle generously with the cinnamon caramel sauce.

Notes

Use room temperature eggs to avoid curdling. Temper eggs gently by slowly adding warm milk. Don’t skip the water bath to prevent cracks. Strain custard for silky texture. Watch caramel carefully to avoid burning. Chill flan overnight for best texture. Warm caramel gently if it hardens before serving.

Nutrition

Keywords: chocolate churro flan, cinnamon caramel drizzle, churro dessert, flan recipe, chocolate custard, cinnamon sugar, easy dessert, gluten-free dessert

Find it online: https://goldensimmer.com/decadent-chocolate-churro-flan-recipe-with-easy-cinnamon-caramel-drizzle/