Name: French Chocolate Flan Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: French
Ingredients: 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; 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)

Jump to Recipe

Introduction

French Chocolate Flan is a rich and silky dessert that combines a luscious chocolate custard with a delicate cocoa tart base. This elegant treat is perfect for chocolate lovers looking to impress without hours in the kitchen.

A rich chocolate tart sits on a round white plate with a white marbled texture surface underneath. The tart has two visible layers: a thick, smooth, creamy milk chocolate filling with a slightly shiny, velvety texture in the middle, and a dark, crumbly chocolate crust that forms the base and edges all around. On top, there is a thin, glossy layer of dark chocolate ganache that reflects light softly and flows to the tart’s edges, creating a shiny border. A bite is taken from one side, showing the even layers and smooth cut. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, mix together the flour, icing sugar, cocoa powder, and salt for the tart base.
Step 3: Melt the butter and add it along with the vanilla extract to the dry ingredients. Stir until a smooth, thick paste forms.
Step 4: Knead the mixture gently into a dough with 3-4 turns, then flatten it into a large circle slightly bigger than your pastry ring.
Step 5: Bake the dough for 10 minutes or until the top looks dry.
Step 6: Immediately press the pastry ring into the baked dough to form the tart base. Do not remove the ring.
Step 7: For the custard, whisk together egg yolks, whole eggs, and sugar for about 30 seconds until slightly lightened.
Step 8: Add cornstarch and salt to the egg mixture, whisking until smooth.
Step 9: Heat the milk and cream in a saucepan over medium heat until steaming. Gradually whisk small amounts of the hot milk mixture into the eggs to temper them.
Step 10: Combine all milk and egg mixtures, return to the saucepan, and cook over medium-low heat, whisking continuously until the custard thickens and coats the back of a spoon.
Step 11: Remove from heat and strain the custard if needed to remove lumps.
Step 12: Stir in the chopped dark chocolate until melted and smooth.
Step 13: Pour the chocolate custard into the tart base, and brush the top gently with jam for a glossy finish if desired.
Step 14: Chill in the refrigerator until set before serving.

Tips & Variations

Use a good quality dark chocolate for the best flavor and smooth texture.
If you don’t have a pastry ring, a loose-bottomed cake pan works well; just be sure to adjust baking and pressing accordingly.
For a different flavor, try brushing the tart top with raspberry or apricot jam instead of plain jam.
Handle the dough gently to avoid toughening the tart crust.

Storage

Store the French Chocolate Flan covered in the refrigerator for up to 3 days. Reheat slightly by bringing it to room temperature before serving, or enjoy it chilled for a firmer texture. Avoid freezing, as custards may separate upon thawing.

How to Serve

A close-up of a sliced chocolate tart with three distinct layers is shown. The bottom layer is a dark, crumbly chocolate crust with a rough texture. Above it, there is a thick, smooth milk chocolate filling that has a slightly bubbly surface. On top, a shiny, dark chocolate glaze forms a thin, glossy layer. The tart is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of heavy cream?

Heavy cream contributes to the custard’s richness and smooth texture, so substituting with only milk may result in a lighter and less creamy flan. You can use more milk if preferred, but expect a different consistency.

How do I know when the custard is cooked properly?

The custard is ready when it thickens enough to coat the back of a spoon and leaves a clear line when you run your finger through it. It should not be too runny or overly thick.