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Chocolate Flan recipe
Ingredients & Quantities
Pastry
180g of Flour
40g of Margarine
40g of Lard
Pinch of Salt
30ml of Water
Filling
1200ml of Water
90g of Sugar
90g of Cornflour
1/2tsp Vanilla Essence
110g of Dried Milk
30g of Cocoa Powder
Method
Line a tin with the pastry, crimp the pastry edges, prick well and blind bake.
Whisk the dried milk with most of the water.
Blend the cornflour, sugar and cocoa with the remainder of the water.
Bring the milk to the boil and add the cornflour mixture, as for blancmange.
Cook for 10 minutes and pour on to the pastry case.
Decorate with piping cream or dust with icing sugar.
Notes: any flavoured cornflours could be used instead of the normal cornflour and cocoa powder.