Name: French Chocolate Flan Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: PT-491254H44M40S
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); 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 silky dessert featuring a luscious chocolate custard nestled within a tender cocoa tart base. This elegant treat balances smooth texture and deep chocolate flavor, making it perfect for special occasions or a sophisticated everyday indulgence.

A close-up image of a chocolate tart with three visible layers placed on a round white plate on a white marbled surface; the bottom layer is a dark, crumbly chocolate crust that lines the edge and base of the tart; the middle layer is a thick, creamy milk chocolate filling with a smooth, slightly aerated texture and a light brown color; the top layer is a glossy, dark chocolate ganache that is shiny and perfectly smooth, covering the entire surface; a bite has been taken from the tart, showing all the layers clearly and some chocolate crumbs scattered on the plate and surface; soft natural light highlights the rich colors and textures. 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: 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.
Step 4: Mix until a smooth, thick paste forms, then knead the mixture into a dough with 3-4 gentle turns. Avoid overworking 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 don’t need to be perfect.
Step 6: Bake the dough for 10 minutes, or until the top looks dry.
Step 7: Immediately press the pastry ring into the baked dough like a large cookie cutter, and keep the ring in place.
Step 8: In a bowl, whisk egg yolks, whole eggs, and sugar for about 30 seconds until slightly lightened.
Step 9: Add cornstarch and salt, whisking until smooth.
Step 10: Heat milk and cream in a saucepan over medium heat until steam rises. Slowly add a small amount of hot milk to the egg mixture while whisking constantly to temper the eggs.
Step 11: Gradually add the remaining milk mixture while whisking to avoid cooking the eggs prematurely.
Step 12: Return the combined mixture to the saucepan and cook on medium-low heat, whisking continuously until it bubbles and thickens to coat the back of a spoon. Cook another 1-2 minutes.
Step 13: Remove from heat and strain through a sieve if needed to remove lumps.
Step 14: Add chopped dark chocolate and whisk until melted and smooth.
Step 15: Trim any excess pastry from the sides around the pastry ring still on the baked base, and lightly grease the inside of the ring with butter.
Step 16: Pour the chocolate custard into the ring and smooth the top with a palette knife.
Step 17: Bake for 50-60 minutes. The flan should be set around the edges but still jiggle slightly in the center.
Step 18: Let cool to room temperature, then cover and refrigerate overnight.
Step 19: Carefully remove the flan from the pastry ring. If it sticks, run a sharp knife around the edges or gently warm the outside to release it.
Step 20: Melt 1 tablespoon of jam (apricot or strawberry) and brush a thin layer over the top for a glossy finish.

Tips & Variations

Use good-quality dark chocolate with at least 60% cocoa for the best flavor and smooth texture.
If you don’t have a pastry ring, a loose-bottomed cake pan can work, but results may vary slightly.
For a sweeter finish, try brushing the top with raspberry or cherry jam instead of apricot.
Let the flan chill overnight to allow the flavors to fully develop and the custard to set properly.

Storage

Store the French Chocolate Flan covered in the refrigerator for up to 3 days. Reheat is not recommended as it may alter the custard’s delicate texture. Enjoy cold or at room temperature for the best experience.

How to Serve

A close-up of a chocolate tart with three visible layers sitting on a white marbled texture. The bottom layer is a dark, crumbly chocolate crust with a rough texture. Above that is a thick, smooth milk chocolate filling, slightly glossy with tiny air bubbles. The top layer is a shiny, dark chocolate glaze that looks smooth and reflective, slightly dripping over the edge of the tart shell. The crust edge is crimped, adding texture and shape to the tart's border. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk with lower fat instead of whole milk?

Whole milk and heavy cream contribute to the flan’s creamy texture. Using lower-fat milk may result in a less rich custard, but the recipe will still work.

What can I do if the custard has lumps?

Straining the custard through a fine sieve after cooking helps remove any lumps for a smooth finish. Whisking continuously while cooking also prevents lumps from forming.