Name: French Chocolate Flan Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 12 h 30 min
Cuisine: French
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, apricot or strawberry recommended); 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

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Introduction

French Chocolate Flan is a rich and elegant dessert featuring a smooth, creamy chocolate custard nestled in a delicate cocoa tart base. This indulgent treat combines silky textures with deep chocolate flavor, perfect for special occasions or a luxurious everyday dessert.

The image shows a chocolate tart with three distinct layers on a white marbled plate. The bottom layer is a dark brown crumbly crust, thick and firm, making the base and edges. The middle layer is a smooth, creamy milk chocolate filling with a lighter brown color and a velvety texture. The top layer is a glossy, dark chocolate ganache, which is shiny and reflective, covering the entire surface evenly. A piece of the tart is missing, revealing the clean cut of all three layers. The plate is on a white marbled surface with some small chocolate pieces nearby. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the Chocolate Tart Base. In a bowl, combine the flour, icing sugar, cocoa powder, and salt.
Step 2: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 3: 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.
Step 4: Knead the mixture into a dough with 3-4 turns, taking care not to overwork it.
Step 5: Flatten the dough into a large circle slightly bigger than your pastry ring, using your hands or a small rolling pin. The edges need not be perfect as they will be trimmed.
Step 6: Bake for 10 minutes, or until the top looks dry.
Step 7: Immediately press the pastry ring into the baked pastry like a large cookie cutter, leaving the ring in place.
Step 8: To make the Chocolate Custard, whisk egg yolks, whole eggs, and sugar together in a bowl for about 30 seconds until the mixture lightens slightly.
Step 9: Add cornstarch and salt to the egg mixture and whisk until smooth.
Step 10: Heat the milk and cream in a large saucepan over medium heat. When steam rises, slowly add a small amount of hot milk mixture to the egg mixture, whisking constantly. Gradually add the rest of the milk little by little, whisking continually to avoid cooking the eggs.
Step 11: Return the mixture to the saucepan and reduce heat to medium-low. Whisk continuously until the custard bubbles and thickens, about 1-2 minutes. It’s ready when it coats the back of a spoon and leaves a clear line when you run a finger through.
Step 12: Remove from heat and strain through a sieve if necessary. Add the chopped dark chocolate and whisk until fully melted and smooth.
Step 13: Trim any excess pastry from the sides while the pastry ring remains in place. Lightly grease the inside of the ring with butter.
Step 14: Pour the chocolate custard into the pastry ring and smooth the top with a palette knife.
Step 15: Bake for 50-60 minutes. The flan should be set around the edges but still slightly jiggly in the center.
Step 16: Let the flan cool to room temperature, then cover and refrigerate overnight.
Step 17: Once chilled, carefully remove the flan from the pastry ring. Use a sharp knife around the edges or apply gentle heat if it sticks.
Step 18: For a glossy finish, melt 1 tablespoon of jam in the microwave for 20 seconds and brush a thin layer over the top of the flan. Apricot or strawberry jam works well.

Tips & Variations

Use high-quality dark chocolate (70% cocoa or higher) for the richest flavor.
If you don’t have a pastry ring, a loose-bottomed cake pan can be used; just adjust baking time and carefully remove before adding custard.
For a nutty twist, sprinkle toasted hazelnuts or almonds over the custard before baking.
Variations with flavored jams like raspberry or cherry can add a unique fruity contrast.

Storage

Store the flan covered in the refrigerator for up to 3 days. To reheat, bring to room temperature or serve chilled as preferred. Do not freeze, as this may affect the texture of the custard and tart base.

How to Serve

The image shows a close-up view of a chocolate tart with three clear layers, placed on a white marbled surface. The bottom layer is a dark brown, crumbly crust that looks slightly rough and crunchy. Above it is a thick, smooth, and creamy chocolate filling in a medium brown shade with a slightly shiny texture. The top layer is a thin, glossy, dark chocolate ganache with a rich, almost black brown color, covering the tart evenly and dripping slightly along the edges of the crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart base ahead of time?

Yes, you can prepare and bake the tart base a day ahead. Keep it covered at room temperature until ready to use.

Why is my custard not setting properly?

This can happen if the custard is undercooked or if eggs are not whisked well with the hot milk. Make sure to cook until it thickly coats the back of a spoon and to add hot milk gradually while whisking constantly.