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Cocoa Flan with Caramel Sauce.jpg

Cocoa Flan with Caramel Sauce

This recipes was shared by Kiwi WWOOF Hosts as a part of Kelsey's fieldwork in Coastal Otago. The recipe was selected because it was a favourite amongst the Hosts' children and previous WWOOFers.


Flan                                                                                                              Caramel

3 eggs                                                                                                          ¼ cup castor sugar
125g cocoa (powdered or finely grated)
400g condensed milk
400mL caramel (homemade, see accompanying recipe)


  1. Split the eggs, dividing yolk from the whites and reserve both in separate bowls.

  2. Mix the condensed milk and grated or powdered cocoa and yolks.

  3. Beat the egg whites until fluffy and stiff peaks form. Slowly incorporate the egg whites into the milk and cocoa mixture.

  4. Prepare the caramel:

    • Caramelize the sugar in a small heavy skillet over medium-high heat until the sugar begins to melt. Shake skillet occasionally to ensure it doesn’t stick and is heated evenly.

    • Reduce heat to low and cook for another 5 minutes until all of the sugar is melted and golden.

    • Pour the caramel into the bottom of the pan (either a shallow bunt cake tray or shallow circular pan – either should be 8 x 10 x ½ inches deep); tilt pan to coat edges.

  5. Immediately pour in flan mixture.

  6. Cook in a “bain marie” for 45 minutes at 160°C / 320°F.

  7. Chill in fridge for 5 hours before serving (do no remove from tray / pan until serving).

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