French Chocolate Flan Recipe

Introduction

The French Chocolate Flan is a luscious dessert combining a rich, creamy chocolate custard with a tender chocolate tart base. Its delicate texture and deep chocolate flavor make it a perfect treat for special occasions or anytime you crave something indulgent.

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: Make the Chocolate Tart Base by combining the flour, icing sugar, cocoa powder, and salt in a bowl.
2. Step 2: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
3. Step 3: Melt the butter in the microwave, then add it with the vanilla extract to the dry ingredients. Mix until a smooth, thick paste forms.
4. Step 4: Knead the mixture for 3-4 turns, 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.
5. Step 5: Bake the dough on the prepared sheet for 10 minutes, or until the top looks dry.
6. Step 6: Immediately press the pastry ring into the baked pastry to cut the base, keeping the ring in place. Trim any excess pastry as needed.
7. Step 7: For the Chocolate Custard, whisk the egg yolks, whole eggs, and sugar in a bowl for about 30 seconds until the mixture lightens.
8. Step 8: Add cornstarch and salt to the eggs and sugar, whisking until smooth.
9. Step 9: Heat the milk and cream in a saucepan over medium heat until steam rises. Slowly add a small amount of the hot milk mixture to the egg mixture while whisking continuously, then gradually add the rest to temper the eggs.
10. Step 10: Return the mixture to the saucepan and cook over medium-low heat, whisking constantly until the custard thickens and bubbles, about 1-2 minutes.
11. Step 11: Remove from heat and strain the custard if needed to remove lumps. Stir in the chopped dark chocolate until melted and smooth.
12. Step 12: With the pastry ring still on the tart base, lightly grease its inside with butter. Pour the custard into the ring, smoothing the top.
13. Step 13: Bake the assembled flan for 50-60 minutes; the edges should be set while the center remains slightly jiggly.
14. Step 14: Cool the flan to room temperature, then cover and refrigerate overnight.
15. Step 15: To finish, remove the flan from the ring carefully. For a glossy finish, warm the jam briefly and brush a thin layer over the top.

Tips & Variations

• Use apricot jam for the classic glossy topping or try raspberry jam for a fruity twist.
• If you don’t have a pastry ring, a loose-bottomed cake pan works well; just carefully press the dough to fit and remove once baked.
• Chop the chocolate finely to help it melt more evenly into the custard.
• Allow the flan to chill fully; this improves its texture and flavor.

Storage

Store the French Chocolate Flan covered in the refrigerator for up to 3 days. Reheat lightly in a warm oven for a few minutes if you prefer it slightly warm, but it’s best served chilled for the smooth custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of heavy cream?

Heavy cream adds richness and smoothness to the custard. You can substitute with all milk, but expect a lighter texture and less creamy flavor.

How do I know when the custard is cooked properly?

The custard is ready when it bubbles and thickens enough to coat the back of a spoon, leaving a clear line when you run your finger through it.

French Chocolate Flan Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

This French Chocolate Flan features a rich and creamy chocolate custard nestled inside a delicate cocoa-infused tart base. The flan is baked until perfectly set with a slightly jiggly center, then chilled overnight for flavors to meld. Finished with a shiny apricot jam glaze, this elegant dessert is perfect for chocolate lovers seeking a sophisticated and smooth treat with a buttery crust.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 35 minutes plus overnight chilling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

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 jam recommended)

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 the 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.
2. Knead and Shape Dough: 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.
3. Bake Tart Base: Bake the dough for 10 minutes or until the top looks dry. Immediately press the pastry ring into the baked pastry like a large cookie cutter without removing the ring. If using a loose-bottomed pan instead, see notes for adjustments.
4. Prepare Chocolate Custard: Whisk together egg yolks, whole eggs, and sugar for about 30 seconds until slightly lightened. Add cornstarch and salt, whisking smoothly. Heat milk and cream in a large saucepan over medium heat until steam appears.
5. Temper Eggs and Cook Custard: Slowly add a small amount of hot milk mixture into the egg mixture while whisking constantly to avoid cooking the eggs. Gradually incorporate remaining milk similarly. Return mixture to saucepan on medium-low heat and whisk continuously until it bubbles and thickens, coating the back of a spoon.
6. Finish Custard: Remove from heat and strain through a sieve if needed for lumps. Add chopped dark chocolate to the hot custard and whisk until fully melted and smooth.
7. Assemble Flan: With the pastry ring still on cooled pastry, trim any excess dough. Lightly grease inside of ring with butter. Pour chocolate custard inside and smooth the top with a palette knife.
8. Bake Flan: Bake for 50-60 minutes until edges are set but center is still slightly jiggly. Remove and let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
9. Finishing Touch: Carefully remove the flan from the pastry ring, using a knife or gentle heat to loosen if sticking. Melt 1 tablespoon apricot jam in microwave for 20 seconds and brush a thin layer on top to give a glossy finish before serving.

Notes

• If using a loose-bottomed cake pan instead of a pastry ring, gently place the dough into the pan and press evenly. Bake as directed, but allow the flan extra time to cool before removing the sides to prevent cracking.
• Be careful when tempering the eggs by slowly adding hot milk to prevent scrambling.
• Use good quality dark chocolate with at least 60-70% cocoa content for the best flavor.
• The jam glaze adds shine and a subtle sweetness complementing the deep chocolate.
• Cover and refrigerate the flan overnight for the best texture and flavor melding.

Keywords: French chocolate flan, chocolate custard tart, baked chocolate dessert, French dessert recipe, chocolate tart base, creamy chocolate flan