French Chocolate Flan Recipe

Introduction

French Chocolate Flan is a rich and silky dessert that combines a smooth chocolate custard with a delicate cocoa tart base. This elegant treat is perfect for chocolate lovers seeking a refined, homemade indulgence.

Ingredients

• 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)
• 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. Step 1: Make the Chocolate Tart Base by combining the flour, icing sugar, cocoa powder, and salt in a bowl.
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 and add it to the dry ingredients along with the vanilla extract. Mix until a smooth, thick paste forms.
4. Step 4: Knead the mixture gently into a dough for 3-4 turns, avoiding overworking it.
5. Step 5: Flatten the dough into a large circle slightly bigger than your pastry ring and bake for 10 minutes until the top looks dry.
6. Step 6: Immediately press the pastry ring into the baked pastry without removing the ring.
7. Step 7: Whisk the egg yolks, whole eggs, and sugar together until slightly lightened, then add cornstarch and salt and whisk smooth.
8. Step 8: Heat the milk and cream until steaming, then gradually whisk small amounts into the egg mixture to temper the eggs.
9. Step 9: Return the combined mixture to medium-low heat and cook, whisking, until it thickens and coats the back of a spoon.
10. Step 10: Remove from heat, strain if needed, then add chopped dark chocolate and whisk until smooth.
11. Step 11: Trim excess pastry from the tart base, grease the inside of the pastry ring, and pour in the chocolate custard, smoothing the top.
12. Step 12: Bake for 50-60 minutes until the edges are set but the center jiggles slightly.
13. Step 13: Cool to room temperature, cover, and refrigerate overnight.
14. Step 14: Remove the flan from the ring carefully, heating or using a knife to loosen if needed.
15. Step 15: Melt jam and brush over the top for a glossy finish before serving.

Tips & Variations

• Use apricot or strawberry jam for glazing the top to add a subtle fruity shine and flavor contrast.
• For a gluten-free base, substitute the all-purpose flour with a gluten-free flour blend.
• Ensure the eggs are tempered well by adding the hot milk mixture slowly to avoid curdling.

Storage

Store the chocolate flan covered in the refrigerator for up to 3 days. Reheat gently if desired, though it is best served chilled. Keep the glaze fresh by brushing a thin layer of jam again before serving if it dulls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of heavy cream?

Using all milk will make the custard less rich and creamy. For best texture and flavor, use a mix of milk and heavy cream as stated in the recipe.

How do I know when the custard is fully cooked?

The custard is done when it thickens enough to coat the back of a spoon and you can run your finger through it leaving a clear line. It should bubble gently as it finishes cooking.

French Chocolate Flan Recipe

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4.5 from 116 reviews

This French Chocolate Flan combines a rich, creamy chocolate custard with a delicate cocoa-infused tart base. The custard is perfectly smooth and velvety, baked to set with a slight jiggle in the center, then chilled overnight for a luscious texture. Finished with a glossy fruit jam glaze, this elegant dessert offers a delightful balance of bittersweet chocolate and tender pastry, perfect for special occasions or a refined treat.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 13 hours 40 minutes
• 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 or strawberry 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 thoroughly. Melt the butter in the microwave and add it along with the vanilla extract to the dry ingredients. Mix until a smooth, thick paste forms, then knead gently into a dough for 3-4 turns to avoid overworking it.
2. Shape and Bake the Tart Shell: Flatten the dough into a large circle slightly bigger than your pastry ring using your hands or a small rolling pin. The edges can be rough as they will be trimmed later. Preheat the oven to 350°F (180°C), line a baking sheet with parchment paper, place the dough on it, and bake for 10 minutes or until the surface appears dry.
3. Insert Pastry Ring: Immediately press the pastry ring into the warm baked tart base as though using a cookie cutter; do not remove the ring afterwards. This ensures perfect tart shape while baking the custard later.
4. Prepare the Chocolate Custard Mixture: Whisk together the egg yolks, whole eggs, and sugar for about 30 seconds until slightly lightened. Add cornstarch and salt, whisk until smooth. In a saucepan, heat milk and cream over medium heat until steaming. Temper the egg mixture by slowly adding small amounts of hot milk while whisking constantly, gradually combining all milk to avoid curdling.
5. Cook the Custard: Return the combined mixture to medium-low heat in the saucepan. Whisk continuously until it begins to bubble and thickens to coat the back of a spoon, about 1-2 minutes. The custard should leave a clear line when you run your finger through it. Remove from heat and strain if needed to remove lumps.
6. Add Chocolate: Stir in the chopped dark chocolate until fully melted and smooth, ensuring an even rich chocolate flavor in the custard.
7. Assemble the Flan: Trim any excess pastry from the edges of the tart base while the ring is still in place. Lightly grease the inside of the pastry ring with butter. Pour the chocolate custard into the ring, smoothing the top carefully with a palette knife.
8. Bake the Flan: Bake at 350°F (180°C) for 50-60 minutes. The flan should be firm around the edges but retain a slight jiggle in the center, indicating perfect set custard.
9. Cool and Chill: Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight for the custard to fully set and flavors to meld.
10. Finishing Touches: Once chilled, carefully remove the flan from the pastry ring by loosening with a sharp knife if needed. For a glossy finish, melt 1 tablespoon of jam (apricot is traditional) in the microwave for 20 seconds and brush over the top of the flan evenly.

Notes

• If using a loose-bottomed cake pan instead of a pastry ring, trim the dough and fit it precisely; release the bottom after cooling before filling with custard for best results.
• Be careful not to overwork the tart dough to keep it tender and flaky.
• Gradually temper the eggs when adding hot milk to prevent curdling of the custard mixture.
• Chocolate should be high quality dark chocolate (around 60–70% cocoa) for best flavor.
• Jam glaze not only adds shine but also a subtle fruity sweetness to balance the rich chocolate.
• Chilling overnight improves texture and flavor development.

Keywords: French chocolate flan, chocolate custard tart, chocolate dessert, French dessert recipe, chocolate tart base, elegant chocolate dessert