Shokoflan or crème caramel – an incredible Mexican pie

Name: Shokoflan or crème caramel – an incredible Mexican pie
Total time: 80 min
Yield: 8
Cuisine: Mexican
Ingredients: 100 g of butter; 160 g of dark chocolate with high cocoa content; 160 g of granulated sugar; 100 g of premium wheat flour; 3 tablespoons of cocoa powder; 2 medium-sized chicken eggs; 200 g of sugar; 50 ml of water; 275 g of condensed milk (be careful, it should not contain palm oil); 250 ml of cow's milk; 200 g of sugar; 6 medium-sized eggs

Chocoflan (crème caramel) is an unusual dessert from Mexico. In Mexico, this pie is so popular that almost no traditional celebration goes without it. For some, this pie recipe may bring to mind a burnt-sugar cake, but this treat is really quite different from the dessert we are used to.

Artyom · Monday, 06 August 2018 10:48 ·Mexican cuisine ·

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Yield 8 servings

Calories 308 kcal

Difficulty Medium

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Instructions

Break the chocolate into pieces and, together with cubes of butter, place it in a pan over low heat. Stir constantly until the chocolate and butter melt completely and form a smooth, even mass. Remove the pan from the heat and set it aside to cool.
Beat the eggs with the sugar and carefully pour them into the chocolate mixture. Mix well. Add the flour and cocoa and stir again. You will end up with a runny batter, the consistency of thick sour cream.
To make the cream, beat the eggs with the sugar, then add the fresh and condensed milk. Mix gently until the mass is smooth and even. To make the caramel, stir the water together with the sugar in a separate pan, then place it over low heat. Stir the syrup the whole time until it turns into caramel. Watch that the caramel does not burn, as this can give it a slightly bitter taste. Once the batter, cream, and caramel are ready, we start assembling the chocoflan. I used a special pie dish for liquid batter, but an ordinary baking tray with high sides will also do. My dish is 20 cm in diameter. First, coat the bottom and sides of the dish or tray with caramel. Then pour the batter into the dish, and on top of the batter – the cream. Stand the dish in a container of hot water. Only then place the tray in the oven, preheated in advance to 180 degrees. Bake the chocoflan for about 60 minutes.
As soon as the chocoflan is ready, it must be turned out of the mould straight away, otherwise the caramel may harden and make this much more difficult later. Let the chocoflan cool. The cold pie is sliced carefully with a sharp knife. This dessert is always served cold, ideally straight from the refrigerator.

Instructions

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