Chocolate flan

Preparation of the Cream Mixture

In a small bowl, combine the egg yolks (40 g) with the sweetener (15 g) and whisk until the mixture turns pale and slightly airy.

Then add the cocoa (5 g) and salt (0.3 g), mixing thoroughly until you achieve a smooth consistency.

Next, pour in the 33% cream (90 g) at room temperature and mix again until smooth.

For aroma, you can add vanilla extract (½ tsp).

Preparation of Keto Caramel

In a pan or saucepan over medium heat, melt the erythritol (15 g), stirring with a silicone spatula. It should become liquid and slightly golden.

Instead of erythritol, you can use allulose – it caramelizes better.

Quickly pour the caramel into the bottom of the molds (glass jars, ramekins, or ceramic dishes) and let it set.

Baking

Pour the chocolate mixture into the prepared molds with the set caramel.

If using glass jars, close them tightly but not too tightly (to allow air to escape) with lids.

Preheat the oven to 150°C.

Place the molds with the flan in a deep baking tray or a large ovenproof dish. Pour hot water into the tray so that it reaches halfway up the sides of the molds. This will create a water bath and ensure even baking.

Bake the dessert for 25-30 minutes.

Check the readiness with a thermometer: the temperature in the center of the flan should reach 80°C.

After cooking, carefully remove the molds and immediately place them in a container with ice water. Leave for 15 minutes, then transfer to the refrigerator for at least 3 hours (preferably overnight).

Before serving, gently run a knife around the edge of the flan, invert the mold onto a plate, and allow the dessert to “fall out” along with the caramel syrup.

If the erythritol caramel has hardened too much, slightly warm the bottom of the mold before serving.