Inspired by the classic flan recipe that most Latin American grandmothers have in their repertoire!

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You will need:


1 cup unsweetened cocoa powder

1 1⁄4 cups heavy cream

1 cup sweetened condensed milk

1 tablespoon instant espresso powder

3 large eggs, separated

1⁄2 cup milk

edible gold leaf for garnish

  1. Preheat the oven to 325ºF
  2. Whisk together cocoa powder, heavy cream, sweet and condensed milk, espresso powder, and egg yolks in a large bowl.
  3. In a different bowl, whisk egg whites until soft peaks form. Fold whites into the cocoa mixture.
  4. Divide into ovenproof ramekins (silicone molds are ideal) and bake in a water bath, covered with foil for 25 to 30 minutes or until set.
  5. Allow them to chill completely before unfolding.
  6. Serve directly on plates. Garnish with gold leaf.


Photography by Hector Sanchez

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