🧾 Ingredients
For the Creamy Base:
• 1 can (14 oz / ~400 g) sweetened condensed milk
• 2 cups whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour (optional — gives it more of a cake texture instead of a soft custard)
For the Chocolate Ganache:
• 200 g (about 1 cup) dark or semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 tbsp butter (optional, for shine)
👩🍳 Instructions
1. Prepare the custard batter
1. Preheat your oven to 170°C (340°F).
2. In a blender (or bowl), combine:
• condensed milk
• whole milk
• eggs
• vanilla
• flour (if using)
3. Blend or whisk until completely smooth.
2. Bake
1. Pour the mixture into a greased baking dish or cake pan.
2. Place the pan inside a larger tray filled with hot water (water bath / bain-marie — this prevents cracking and keeps it creamy).
3. Bake for 45–60 minutes, or until set in the center (slightly jiggly is okay).
👉 Let it cool completely, then chill in the fridge for at least 2 hours.
3. Make the chocolate ganache
1. Heat the cream until just about to boil.
2. Pour it over the chopped chocolate.
3. Let sit 1–2 minutes, then stir until smooth.
4. Add butter if you want a glossy finish.
4. Assemble
• Pour the ganache over the chilled custard cake.
• Spread evenly and let it set (you can refrigerate for faster results).
🍽️ Tips
• Skip the flour if you want a silky flan-like texture.
• Add a caramel layer at the bottom if you want a flan twist.
• A pinch of salt in the ganache makes the chocolate flavor pop more.
If you want, I can show you a no-bake version, a caramel flan version, or even how to make it in a pan without an oven.