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French Chocolate Flan Recipe

French Chocolate Flan Recipe
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★★★★★

4.9 from 15 reviews

This French Chocolate Flan recipe features a rich, smooth chocolate custard set on a crisp chocolate tart base. Baked to perfection and chilled overnight, it offers a decadent dessert experience with a luscious texture and a glossy finish from a brushed layer of jam.

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)

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 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 for 3-4 turns, being careful 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 ring.
  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 rises. 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. Return the combined mixture to the saucepan and reduce heat to medium-low. Whisk continuously until the custard thickens and starts to bubble, then cook for an additional 1-2 minutes. The custard is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. Remove from heat and strain through a sieve if needed. Stir in the chopped dark chocolate until fully melted and smooth.
  3. Assemble the Chocolate Flan: Ensure the pastry ring is still on the cooled pastry and trim any excess dough from the edges. Lightly grease the inside of the pastry ring with butter. Pour the chocolate custard into the ring, smoothing the top with a palette knife. Bake for 50-60 minutes until the flan is set around the edges but still slightly jiggly in the center. Let the flan cool to room temperature, then cover with plastic wrap and refrigerate overnight.
  4. Finishing Touches: After chilling, carefully remove the flan from the pastry ring. If it doesn’t release easily, use a sharp knife around the edges or warm the outside slightly to loosen it. 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 jam is traditional though strawberry jam is a good alternative.

Notes

  • If using a loose-bottomed cake pan instead of a pastry ring, remove the sides after baking the tart base and before adding the custard.
  • Use dark chocolate with at least 70% cocoa for a rich chocolate flavor.
  • Be careful when incorporating hot milk into eggs to prevent curdling—add it slowly while whisking constantly.
  • Chilling overnight is important for setting the flan properly and enhancing flavor.
  • The jam glaze adds a beautiful glossy finish and subtle sweetness.

Nutrition

Keywords: French chocolate flan, chocolate custard tart, French dessert, chocolate tart, creamy chocolate dessert

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