Chocolate Flan Dessert with Protein Powder

Chocolate Protein Flan Recipe

Adding a little something healthy like protein to a dessert somehow seems… not so bad for us.

 The decadent texture is delightful while adding a boost of protein. Give it a try this weekend to satisfy that sweet tooth! I used traditional 4 oz ramekins ( link here to my Amazon link) in making my flan. 

Whole Foods/ Amazon Shopping list with Links below????

Ingredients:

• 1 1/4 cups sugar, divided https://amzn.to/3Nt0exE
• 6 ounces Mexican chocolate (such as Abuelita or Ibarra), chopped: 
• 1 1/3 cups half-and-half https://amzn.to/3YbYWw5
• 1 1/3 cups whole milk https://amzn.to/4h789hZ
• 1 (1 1/2-inch) cinnamon stick
• 5 large eggs https://amzn.to/4eZn6AO
• 1 scoop chocolate protein powder (or unflavored, depending on your preference) https://amzn.to/3U8gA2r
• 1 teaspoon coffee liqueur (optional)
• 3/4 teaspoon pure vanilla extract https://amzn.to/3BP0jcG
• 1/2 teaspoon pure almond extract https://amzn.to/3YtD40K

Instructions:

1. Prepare the Caramel:
   • In a small saucepan, heat 1 cup of sugar over medium heat, stirring constantly until it melts and turns into a deep amber caramel.
   • Quickly pour the caramel into the bottom of a 9-inch round cake pan or flan mold, tilting to evenly coat the bottom. Set aside and let it cool and harden.
2. Infuse the Milk:
   • In a medium saucepan, combine the half-and-half, whole milk, and cinnamon stick. Heat over medium heat until it begins to steam (but don’t let it boil). Remove from heat, cover, and let it sit for 10 minutes to infuse the cinnamon flavor.
   • After 10 minutes, remove the cinnamon stick and return the milk mixture to low heat.
3. Melt the Chocolate:
   • Add the chopped Mexican chocolate to the warm milk mixture, whisking constantly until the chocolate is fully melted and smooth. Set aside to cool slightly.
4. Prepare the Protein Mixture:
   • In a separate bowl, whisk the chocolate protein powder with a small amount of the warm milk mixture until smooth and no lumps remain. This helps the protein powder blend seamlessly into the flan.
5. Prepare the Egg Mixture:
   • In a large bowl, whisk together the eggs, remaining 1/4 cup of sugar, coffee liqueur, vanilla extract, and almond extract until smooth and well combined.
   • Slowly whisk in the warm chocolate mixture and the protein powder mixture, a little at a time, to avoid scrambling the eggs. Mix until fully incorporated.
6. Bake the Flan:
   • Preheat your oven to 350°F (175°C). Pour the flan mixture over the hardened caramel in the prepared pan.
   • Place the pan in a large roasting dish and fill the roasting dish with hot water until it reaches halfway up the sides of the flan pan (creating a water bath).
   • Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken.
7. Cool and Serve:
   • Remove the flan from the water bath and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to fully set. The water bath helps the flan not to separate or crack on top.
   • To serve, run a knife around the edges of the flan, place a serving plate over the pan, and invert to release the flan and caramel sauce.  

Enjoy!

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