Chocolate Flan with Toasted Almonds


Here’s a deliciously decadent chocolate dessert. Save it for special occasions or treat yourself and enjoy. For a real treat, finish with a dollop of Coconut Whipped Cream.


  • Chocolate Flan with Toasted Almonds
    Serves 6
    1. 6-cup (1.5 L) lightly greased mold or soufflé dish
    2. Large (minimum 5 quart) oval slow cooker
    3. Caramel
    4. 3⁄4 cup coconut sugar 175 mL
    5. 1⁄3 cup water 75 mL
    6. 1⁄4 cup toasted slivered almonds 60 mL
    7. Flan
    8. 31⁄2 oz bittersweet chocolate, broken into chunks 105 g
    9. 1 can (10 oz/400 mL) coconut milk (about 11⁄2 cups/375 mL)
    10. 1⁄3 cup coconut sugar 75 mL
    11. 2 eggs
    12. 2 egg yolks
    1. Caramel: In a heavy-bottomed saucepan over medium heat, bring coconut sugar and water to a boil, stirring until sugar dissolves. Cook without stirring until mixture is very syrupy, about 6 minutes. Pour into prepared dish and, working quickly, tip mixture around the dish until sides are well coated. Sprinkle almonds over bottom of dish and set aside.
    1. 1. In a heatproof bowl, place chocolate. In a clean saucepan, bring coconut milk and sugar just to a boil, stirring until sugar dissolves. Pour over chocolate and stir until mixture is smooth and chocolate is melted.
    2. 2. In a bowl, beat eggs and egg yolks. Gradually add chocolate mixture, beating constantly until incorporated. Pour into caramel-coated dish. Cover with foil and secure tightly. Place dish in slow cooker stoneware and add enough hot water to come 1 inch (2.5 cm) up the sides. Cover and cook on High for 2 hours, or until a knife inserted in custard comes out clean. Remove and refrigerate for 4 hours or overnight.
    3. 3. When ready to serve, remove foil. Run a sharp knife around the edge of the flan and invert onto a serving plate. Serve with Coconut Whipped Cream, if desired.
    1. If you prefer, make this dessert in 6 individual tall ramekins or 4- to 6-ounce (125 to 175 mL) mason-type jars. Just make sure your slow cooker is large enough to accommodate the vessels. Mason jars are particularly functional if you are transporting this dessert. Instead of covering the jars with foil, use the lids and screw tops. Add enough hot water to come half way up the sides of the jars and reduce the cooking time to about 11⁄2 hours.
    2. Heatproof silicone bands, available in kitchen supply stores, are useful for securing the foil tops on both a baking dish and ramekins.
    Judith Finlayson
Posted in Desserts, Gluten-Free, Recipes, Vegetarian & Vegan.


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