Print

French Chocolate Flan Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This French Chocolate Flan combines a rich, silky chocolate custard with a delicate cocoa tart base, creating a luscious dessert that’s both comforting and elegant. The smooth custard is baked within a crisp tart shell, then finished with a glossy jam glaze for a beautiful shine and subtle fruity sweetness. Perfect for dinner parties or a decadent treat at home.

Ingredients

Scale

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, apricot or strawberry recommended)

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. Make the Tart Base: In a bowl, combine the flour, icing sugar, cocoa powder, and salt. Melt the butter in the microwave and add it with the vanilla extract to the dry ingredients. Mix until a smooth, thick paste forms.
  2. Knead and Shape the Dough: Lightly knead the mixture into a dough with 3-4 turns, careful not to overwork it. Flatten the dough into a large circle slightly bigger than your pastry ring using hands or a rolling pin; irregular edges are fine as they will be trimmed.
  3. Bake the Tart Shell: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the dough on the sheet and bake for 10 minutes until the top looks dry. Immediately press the pastry ring into the warm pastry to form the tart shape and leave the ring on.
  4. Prepare the Chocolate Custard Mixture: Whisk egg yolks, whole eggs, and sugar in a bowl for about 30 seconds until slightly lightened. Add cornstarch and salt, whisking until smooth.
  5. Temper the Eggs: Heat milk and cream in a saucepan over medium heat until steam rises. Slowly add a small amount of hot milk mixture to the egg mixture, whisking constantly, then gradually incorporate remaining milk to avoid cooking the eggs prematurely.
  6. Cook the Custard: Return mixture to saucepan, reduce heat to medium-low and whisk continuously until it begins to bubble and thickens, about 1-2 minutes. The custard should coat the back of a spoon and a line made with your finger should remain.
  7. Finish the Custard: Remove from heat, strain if needed to remove lumps, then add chopped dark chocolate and whisk until melted and smooth.
  8. Assemble the Flan: Trim excess pastry around the ring and butter the inside of the pastry ring. Pour the warm custard into the tart shell and smooth the top.
  9. Bake the Flan: Bake at 350°F (180°C) for 50-60 minutes until set around the edges but slightly jiggly in the center.
  10. Cool and Chill: Allow flan to cool to room temperature, then cover with plastic wrap and refrigerate overnight to set firmly.
  11. Finishing Touches: Remove the flan carefully from the pastry ring using a knife or slight warmth if needed. Melt 1 tablespoon of jam and brush thinly over the top for a glossy, beautiful finish.

Notes

  • If using a loose-bottomed cake pan instead of a pastry ring, gently press the dough into the pan and bake as directed. Allow it to cool before carefully removing the pan’s base.
  • Be cautious not to over-knead the tart dough to keep it tender and crumbly.
  • Ensure the custard is incorporated slowly with heated milk to prevent scrambled eggs texture.
  • For best flavor, use high-quality dark chocolate with 60-70% cocoa content.
  • The jam glaze adds a shiny finish and subtle fruit note; apricot is traditional but strawberry works well too.

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

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