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Decadent Spiced Chocolate Flan Recipe with Easy Cinnamon Whipped Cream

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A rich and creamy spiced chocolate flan topped with a light cinnamon whipped cream, perfect for special occasions or a cozy treat.

Ingredients

  • Whole milk – 2 cups (480 ml)
  • Heavy cream – 1 cup (240 ml)
  • Granulated sugar – ¾ cup (150 g)
  • Large eggs – 4 (room temperature)
  • Egg yolks – 2
  • Bittersweet or semisweet chocolate – 4 oz (115 g), finely chopped
  • Vanilla extract – 1 tsp
  • Ground cinnamon – 1 tsp
  • Ground nutmeg – ¼ tsp
  • Ground chili powder or cayenne – a pinch (optional)
  • Heavy whipping cream – 1 cup (240 ml), chilled
  • Powdered sugar – 2 tbsp
  • Ground cinnamon – ½ tsp
  • Vanilla extract – ½ tsp

Instructions

  1. Preheat your oven to 325°F (160°C). Place your ramekins in a large baking dish or roasting pan.
  2. In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until it just begins to simmer around the edges—do not boil. Remove from heat.
  3. Add the chopped bittersweet chocolate to the warm milk mixture. Stir gently until fully melted and smooth. Let it cool slightly for about 5 minutes.
  4. In a mixing bowl, whisk together 4 large eggs, 2 egg yolks, and ¾ cup granulated sugar until well combined but not frothy.
  5. Slowly pour about half of the warm chocolate milk mixture into the eggs while whisking constantly to temper the eggs.
  6. Pour the egg mixture back into the saucepan with the remaining chocolate milk. Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and a pinch of chili powder if using. Stir gently to combine.
  7. Pour the mixture through a fine mesh strainer into a clean bowl to remove any cooked egg bits.
  8. Pour the custard evenly into the ramekins, filling about ¾ full.
  9. Carefully pour hot water into the baking dish to reach halfway up the sides of the ramekins, avoiding splashing water into the custard.
  10. Bake for 45-55 minutes until the flan is set around the edges but still slightly jiggly in the center.
  11. Remove ramekins from the water bath and let cool at room temperature for 20 minutes. Then chill in the refrigerator for at least 4 hours or overnight.
  12. Just before serving, beat 1 cup chilled heavy cream with 2 tablespoons powdered sugar, ½ teaspoon ground cinnamon, and ½ teaspoon vanilla extract until soft peaks form.
  13. Spoon or pipe the cinnamon whipped cream generously atop each flan. Optionally, sprinkle a tiny pinch of cinnamon on top.

Notes

Avoid boiling the milk and cream to prevent scorching. Temper eggs slowly to avoid curdling. Use a water bath for even cooking and prevent cracking. Strain custard before baking for silky texture. Chill flan thoroughly for best texture. Whip cream to soft peaks for best results. Tent with foil if browning too fast.

Nutrition

Keywords: spiced chocolate flan, cinnamon whipped cream, chocolate dessert, custard dessert, easy flan recipe, holiday dessert, gluten-free dessert

Find it online: https://goldensimmer.com/decadent-spiced-chocolate-flan-recipe-with-easy-cinnamon-whipped-cream/