French Chocolate Flan Recipe

Introduction

French Chocolate Flan is a luxurious dessert that combines a rich chocolate custard with a tender cocoa tart base. Its smooth texture and deep chocolate flavor make it perfect for special occasions or an elegant treat any time.

Ingredients

• 3 egg yolks
• 2 whole eggs
• 1 cup (200g) white sugar
• ⅓ cup (42g) cornstarch
• ½ teaspoon salt
• 2 ½ cups (600ml) whole milk
• 1 ¾ cups (400ml) heavy cream
• 7 oz (200g) dark chocolate, chopped
• 1 tablespoon jam (for brushing on top)
• 1 cup (120g) all-purpose flour
• ⅓ cup (35g) icing sugar
• ¼ cup (25g) cocoa powder
• ¼ teaspoon salt
• 1 stick (114g) butter, melted
• ½ teaspoon vanilla extract

Instructions

1. Step 1: In a bowl, combine the flour, icing sugar, cocoa powder, and salt for the tart base.
2. Step 2: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
3. Step 3: Melt the butter, then add it and the vanilla extract to the dry ingredients. Mix until a smooth, thick paste forms.
4. Step 4: Knead the mixture lightly into a dough, about 3-4 turns, then flatten into a circle slightly larger than your pastry ring.
5. Step 5: Bake the dough for 10 minutes until the surface looks dry. Immediately press the pastry ring into the warm pastry; do not remove the ring.
6. Step 6: Whisk egg yolks, whole eggs, and sugar together until slightly lightened, about 30 seconds. Add cornstarch and salt, whisking smooth.
7. Step 7: Heat milk and cream until steaming, then slowly add to the egg mixture in small amounts, whisking constantly to temper the eggs.
8. Step 8: Return the mixture to the saucepan, cook on medium-low while whisking until it bubbles and thickens, about 1-2 minutes.
9. Step 9: Remove from heat, strain if needed, then whisk in the chopped dark chocolate until smooth.
10. Step 10: Trim the pastry edges if needed, grease the inside of the pastry ring, and pour in the chocolate custard, smoothing the top.
11. Step 11: Bake for 50-60 minutes; the flan should be set on the edges but still jiggle slightly in the center.
12. Step 12: Cool to room temperature, cover with plastic wrap, and refrigerate overnight.
13. Step 13: Remove the flan carefully from the ring. For a glossy finish, melt jam and brush lightly over the top.

Tips & Variations

• Use apricot or strawberry jam for a traditional, glossy finish on the flan.
• Be careful not to overwork the tart dough to keep it tender and flaky.
• If you don’t have a pastry ring, a loose-bottomed cake pan can work; gently press the dough and adjust baking time as needed.
• Strain the custard to ensure a silky smooth texture free of lumps.

Storage

Store the French Chocolate Flan covered in the refrigerator for up to 3 days. It is best served chilled. To reheat slightly, bring to room temperature for 15-20 minutes but avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind milk chocolate will make the flan sweeter and less intense in chocolate flavor. Adjust sugar accordingly if desired.

How do I know when the custard is done baking?

The flan is ready when the edges are firm and set, but the center still jiggles slightly when gently shaken. It will continue to set as it cools.

French Chocolate Flan Recipe

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4.7 from 122 reviews

This French Chocolate Flan features a rich and smooth chocolate custard nestled in a delicate chocolate tart base. The custard is made with dark chocolate, eggs, milk, and cream, baked to a silky texture that is set but still slightly jiggly in the center. Finished with a glossy jam glaze, this elegant dessert combines the creamy decadence of flan with a crisp cocoa tart crust, perfect for chocolate lovers seeking a sophisticated treat.

• Author: Joe
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 8 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Chocolate Custard:

• 3 egg yolks
• 2 whole eggs
• 1 cup (200g) white sugar
• ⅓ cup (42g) cornstarch
• ½ teaspoon salt
• 2 ½ cups (600ml) whole milk
• 1 ¾ cups (400ml) heavy cream
• 7 oz (200g) dark chocolate, chopped
• 1 tablespoon jam (for brushing on top, apricot or strawberry recommended)

For the Chocolate Tart Base:

• 1 cup (120g) all-purpose flour
• ⅓ cup (35g) icing sugar
• ¼ cup (25g) cocoa powder
• ¼ teaspoon salt
• 1 stick (114g) butter, melted
• ½ teaspoon vanilla extract

Instructions

1. Make the Chocolate Tart Base: In a bowl, combine the flour, icing sugar, cocoa powder, and salt. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Melt the butter in the microwave and add it to the dry ingredients along with the vanilla extract. Mix until a smooth, thick paste forms. Knead the mixture into a dough for 3-4 turns, being careful not to overwork it. Flatten the dough into a large circle slightly bigger than your pastry ring using your hands or a small rolling pin. The edges don’t need to be perfect as they will be trimmed later. Bake for 10 minutes or until the surface looks dry. Immediately press the pastry ring onto the baked pastry to cut out the base, do not remove the ring afterwards.
2. Make the Chocolate Custard: In a bowl, whisk together the egg yolks, whole eggs, and sugar for about 30 seconds until slightly lightened. Add cornstarch and salt, whisking until smooth. Heat the milk and cream in a saucepan over medium heat until steaming but not boiling. Gradually temper the egg mixture by adding small amounts of the hot milk mixture while whisking constantly. Once combined, return the mixture to the saucepan over medium-low heat and whisk continuously until it starts to bubble and thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat and strain if needed to remove lumps. Add chopped dark chocolate and whisk until completely smooth and melted.
3. Assemble the Chocolate Flan: With the pastry ring still on the cooled tart base, trim any excess dough from the edges and lightly butter the inside of the ring. Pour the chocolate custard into the pastry-lined ring and smooth the top with a palette knife. Bake the flan at 350°F (180°C) for 50-60 minutes until the edges are set but the center jiggles slightly when moved.
4. Cool and Chill: Allow the flan to cool to room temperature, then cover it with plastic wrap and refrigerate overnight to complete the setting process.
5. Finishing Touches: Carefully remove the flan from the pastry ring; if it sticks, run a sharp knife along the edges or warm the outside slightly to loosen it. For a shiny glaze, melt 1 tablespoon of jam in the microwave for 20 seconds and brush a thin layer over the flan’s surface. Apricot jam is traditional, but strawberry jam is a delicious alternative.

Notes

• If using a loose-bottomed cake pan instead of a pastry ring, bake the base directly in the pan and adjust trimming as necessary.
• Be careful not to overwork the tart dough to keep it tender and crumbly.
• When tempering the eggs with hot milk, add the milk gradually to prevent scrambling.
• The flan is done when it is set around the edges but still slightly jiggly in the center — it will firm up after chilling.
• Use dark chocolate with at least 60% cocoa content for intense flavor.
• Brushing the jam glaze adds a professional glossy finish and a subtle sweetness.

Keywords: Chocolate flan, French dessert, chocolate custard, chocolate tart base, baked chocolate flan, elegant dessert