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Mini Chocolate Flan Three Milks

A delightful dessert combining silky caramel flan and tender chocolate cupcakes, all soaked in a dreamy three-milk chocolate mixture.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Latin American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 3/4 cup sugar
  • 1/2 cup water
For the Flan
  • 1 cup milk
  • 6 eggs room temperature
  • 3/4 cup condensed milk
  • 1 can evaporated milk
  • 2 tablespoons cornstarch
For the Chocolate Cupcakes
  • 3 eggs room temperature
  • 1/2 cup flour
  • 1 spoonful cocoa without sugar
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 cup oil
  • 1 1/2 cup milk
For the Three Milk Chocolate Mixture
  • 1/2 cup condensed milk
  • 1 spoonful cocoa without sugar
  • 250 ml half cream
  • 400 ml evaporated milk
  • 500 ml whole milk

Method
 

Making the Caramel
  1. Combine 3/4 cup of sugar and 1/2 cup of water in a saucepan over medium heat.
  2. Stir until the sugar dissolves and heats until golden.
  3. Pour the caramel into individual flan molds.
Preparing the Flan
  1. Blend 1 cup of milk, 6 eggs, 3/4 cup of condensed milk, 1 can of evaporated milk, and 2 tablespoons of cornstarch in a blender until smooth.
  2. Pour this mixture over the caramel in the molds.
  3. Bake the flan in a preheated oven in a water bath at 350°F (175°C) for about 50 minutes, or until set.
Making the Chocolate Cupcake Batter
  1. Whisk together 3 eggs, 1/2 cup of flour, 1 spoonful of cocoa, 1 teaspoon of baking powder, 2 tablespoons of sugar, and 1/2 cup of oil.
  2. Gently fold in 1 1/2 cup of milk until combined.
  3. Pour the cupcake batter into prepared cupcake liners.
  4. Bake at 350°F (175°C) for about 20-25 minutes until a toothpick comes out clean.
Preparing the Three Milk Chocolate Mixture
  1. Blend 1/2 cup of condensed milk, 1 spoonful of cocoa, 250 ml of half cream, 400 ml of evaporated milk, and 500 ml of whole milk.
Assembly
  1. Once the flans are cooled, remove them from the molds.
  2. Pour the three milk chocolate mixture over the top before serving.

Notes

Serve with a drizzle of caramel and a dusting of cocoa. They can be enjoyed straight from the ramekin or plated with a warm biscuit.