Print

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/french-chocolate-flan-recipe/