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As the chocolate mixture begins to steam, pour it gradually over the egg mixture to temper the eggs, ensuring a smooth custard without curdling. A thorough whisking will create a luscious blend, while straining the custard ensures a silky texture.
Assembling and Baking the Flan
With the caramel and custard ready, it’s time to bring the two together. Gently pour the custard over the set caramel in the pan. An optional step here is to use a kitchen torch to eliminate any bubbles on the surface, as they can affect the final texture of the flan.