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French Chocolate Flan Recipe

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★★★★★

4.8 from 80 reviews

This French Chocolate Flan combines a rich, silky chocolate custard with a delicate chocolate tart base, creating a luxurious dessert perfect for chocolate lovers. The tart base provides a slightly crunchy contrast to the smooth, creamy flan, which is set just right to be silky and slightly jiggly in the center. Finished with a glossy jam glaze, this dessert is both elegant and indulgent.

Ingredients

Scale

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)

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. Melt the butter in the microwave and add it 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.
  2. Shape and Bake the Tart Base: Flatten the dough into a large circle slightly bigger than your pastry ring using your hands or a rolling pin. The edges don’t need to be perfect as they’ll be trimmed. Bake at 350°F (180°C) for 10 minutes or until the top feels dry.
  3. Prepare the Pastry Ring: Immediately press the pastry ring into the baked pastry to cut out the tart shape. Do not remove the ring. Lightly grease the inside of the ring with butter.
  4. Make the Chocolate Custard: Whisk together egg yolks, whole eggs, and sugar until slightly lightened. Add cornstarch and salt, whisking smooth. Heat milk and cream until steaming. Gradually temper the eggs by slowly adding warm milk while whisking constantly to avoid scrambling. Return the mixture to the heat and cook over medium-low, whisking until it thickens and coats the back of a spoon.
  5. Incorporate Chocolate into Custard: Remove from heat and strain if needed. Add chopped dark chocolate and whisk until fully melted and smooth.
  6. Assemble and Bake the Flan: Pour the chocolate custard into the prepared tart base within the ring, smoothing the top. Bake at 350°F (180°C) for 50-60 minutes until the edges are set but the center remains slightly jiggly.
  7. Cool and Refrigerate: Allow flan to cool to room temperature, then cover and refrigerate overnight for best texture and flavor.
  8. Finish and Glaze: Remove the flan from the pastry ring carefully. If needed, run a knife around the edges or warm the exterior slightly to release. Melt 1 tablespoon of jam and brush a thin glossy layer over the top of the flan to finish.

Notes

  • When using a loose-bottomed cake pan instead of a pastry ring, carefully trim the tart base to fit the pan for even baking.
  • Be sure to temper the egg mixture slowly with the hot milk to prevent scrambling the eggs.
  • The flan should remain slightly jiggly in the center when baked; it will firm up as it chills.
  • Apricot jam is traditional for glazing, but strawberry or other fruit jams work well too.
  • Allow the flan to chill overnight for optimal texture and flavor development.

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

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