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French Chocolate Flan Recipe

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★★★★★

4.9 from 50 reviews

This French Chocolate Flan recipe features a rich, creamy chocolate custard nestled on a crisp chocolate tart base. Combining a luscious blend of dark chocolate, cream, and eggs with a delicate cocoa-infused tart crust, this dessert is perfect for chocolate lovers seeking an elegant yet approachable treat.

Ingredients

Scale

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

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)

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. Knead the mixture into a dough with 3-4 turns, taking care 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. Bake for 10 minutes or until the top looks dry. Immediately press the pastry ring into the baked pastry like a large cookie cutter, but do not remove the pastry ring. If using a loose-bottomed cake pan instead of a pastry ring, refer to the notes for adjustments.
  2. Make the Chocolate Custard: Whisk the egg yolks, whole eggs, and sugar together in a bowl for about 30 seconds until the mixture lightens slightly. Add the cornstarch and salt, whisking until smooth. Heat the milk and cream in a large saucepan over medium heat until steam begins to rise. Slowly add a small amount of the hot milk mixture to the egg mixture, whisking constantly. Gradually add more milk, a little at a time, whisking continuously to avoid cooking the eggs. Once all the milk has been incorporated, return the mixture to the saucepan and reduce the heat to medium-low. Whisk continuously until the custard starts to bubble, then cook for another 1-2 minutes until it thickens and coats the back of a spoon, leaving a line when you run your finger through it. Remove from heat and strain the custard through a sieve if needed to remove lumps. Add the chopped dark chocolate and whisk until fully melted and smooth.

Notes

  • Use a pastry ring to shape the tart base immediately after baking for best results.
  • If using a loose-bottomed cake pan, you may need to chill the tart base before cutting or remove carefully after cooling.
  • Brush the top of the flan with a thin layer of jam to add shine and an extra touch of sweetness before serving.
  • Ensure gradual tempering of eggs with hot milk to prevent curdling during custard preparation.

Keywords: chocolate flan, french dessert, chocolate custard, chocolate tart base, creamy flan, baked chocolate dessert

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