Name: French Chocolate Flan Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 12 h 35 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); 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 decadent dessert combining a rich chocolate custard with a tender cocoa tart base. Its creamy texture and glossy finish make it perfect for special occasions or any time you crave a luscious chocolate treat.

The image shows a rich chocolate tart with three visible layers, placed on a white marbled plate. The bottom layer is a dark brown crumbly chocolate crust that forms the base and sides of the tart. Above this crust is a thick, smooth, and creamy milk chocolate filling, light brown in color with a mousse-like texture. The top layer is a glossy, dark chocolate ganache that is thin and shiny, covering the entire surface of the tart. A wedge-shaped slice is cut out from the tart, revealing the clean layers inside. The background is softly blurred with a white marbled texture under the plate. 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 with the vanilla extract. Mix until a smooth, thick paste forms.
Step 4: Knead the mixture into a dough with 3-4 turns, being careful not to overwork it.
Step 5: Flatten the dough into a large circle slightly bigger than your pastry ring, using hands or a small rolling pin. The edges can be rough 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. Do not remove the pastry ring.
Step 8: (Optional) If using a loose-bottomed cake pan instead of a pastry ring, see notes for adjustments.
Step 9: Make the Chocolate Custard. Whisk the egg yolks, whole eggs, and sugar together for about 30 seconds until slightly lightened.
Step 10: Add cornstarch and salt, whisking until smooth.
Step 11: Heat milk and cream over medium heat until steam rises. Slowly add a small amount of hot milk to the egg mixture, whisking constantly. Gradually add remaining milk while whisking to avoid cooking eggs.
Step 12: Return the mixture to the saucepan and cook over medium-low heat, whisking continually until it bubbles and thickens, about 1-2 minutes more.
Step 13: Custard is ready when it coats the back of a spoon and a line remains when you run your finger through it.
Step 14: Remove from heat and strain if needed to remove lumps.
Step 15: Add chopped dark chocolate to custard and whisk until fully melted and smooth.
Step 16: Assemble the flan. Trim excess pastry from the sides while the pastry ring is still in place and lightly grease its inside.
Step 17: Pour chocolate custard into the ring and smooth the top with a palette knife.
Step 18: Bake for 50-60 minutes. The edges should be set while the center remains slightly jiggly.
Step 19: Cool to room temperature, cover with plastic wrap, and refrigerate overnight.
Step 20: Carefully remove the flan from the pastry ring; use a sharp knife or gentle heat if it sticks.
Step 21: For a glossy finish, melt 1 tablespoon of jam (apricot or strawberry) in the microwave for 20 seconds, then brush a thin layer over the top.

Tips & Variations

Use high-quality dark chocolate (70% cocoa or above) for the best flavor and richness.
Apricot jam provides a classic glossy finish, but strawberry or raspberry jam adds a nice fruity note.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Be gentle kneading the dough to avoid tough pastry.
If you don’t have a pastry ring, a cake pan with removable sides can work—just adjust baking time slightly.

Storage

Store the flan covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. Reheat gently in a warm oven if desired, but the flan is best enjoyed chilled.

How to Serve

A close-up view of a chocolate tart with three clear layers, sitting on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust that forms the base and sides of the tart. Above that is a thick, smooth chocolate filling with a rich, slightly porous texture and a medium brown color. The top layer is a glossy, dark chocolate ganache that sharply contrasts with the matte filling beneath, spreading thinly to the edges with a slightly uneven surface. The tart edge has a rough, bumpy texture where the crust meets the filling and ganache, emphasizing its handmade look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of cream in the custard?

Using only milk will result in a lighter texture, but the custard may be less rich and creamy. For best results, use the combination of whole milk and heavy cream as specified.

How do I know when the custard is cooked?

The custard is done when it thickens enough to coat the back of a spoon and holds a clear line when you run your finger through it. It should also start to bubble gently in the pan.