French Chocolate Flan is one of those desserts that brings pure joy to anyone who takes a bite. It features a rich chocolate custard resting on a delicate tart base. This dessert has always had a special place in my heart and on our family table, especially around special occasions.
Growing up, my Dad James would often surprise us with his culinary skills, and this chocolate flan was his star dish. Mom Eva sometimes helped him, while my sister Jennifer eagerly licked the spoon. It brings back so many warm memories of laughter and love around the dining table.
Your Ingredients List
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
My Go-To Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Pastry ring or loose-bottomed cake pan
- Saucepan
- Palette knife
- Sieve
The Simple Steps to Follow
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a bowl, combine the flour, icing sugar, cocoa powder, and salt.
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, careful not to overwork it.
Flatten the dough into a large circle, bigger than your pastry ring.
Bake for 10 minutes, or until the top looks dry.
Immediately press the pastry ring into the baked pastry.
Do not remove it.In another bowl, whisk the egg yolks, whole eggs, and sugar together for about 30 seconds until lightened.
Add the cornstarch and salt, whisking until smooth.
Heat the milk and cream in a saucepan over medium heat until steam rises.
Gradually add small amounts to the egg mixture while whisking to avoid cooking the eggs.
Once all the milk has been added, return the mixture to the saucepan, reduce heat, and whisk until it bubbles and thickens, about 1–2 minutes.
If necessary, strain the custard through a sieve to remove lumps.Mix in the chopped dark chocolate until fully melted and smooth.
Trim any excess pastry from the sides of the tart base.Lightly grease the inside of the pastry ring with butter.
Pour the chocolate custard into the ring, smoothing it with a palette knife.
Bake for 50-60 minutes until set around the edges but jiggles in the center.Let the flan cool to room temperature, then cover and refrigerate overnight.
The next day, carefully remove the flan from the pastry ring.If it doesn’t come out easily, run a knife around the edges or gently heat the outside.
Melt 1 tablespoon of jam in the microwave for 20 seconds and brush a thin layer over the top for a glossy finish.
Healthy Twists on a Classic
For a healthier version, consider using coconut milk instead of heavy cream. You can also swap white sugar for coconut sugar or honey, both of which add a touch of flavor. Using eggs from free-range chickens can also make your dessert a bit healthier and tastier.
Serving Suggestions From My Table
This flan is best served chilled, garnished with fresh berries or a drizzle of chocolate sauce. You can also add a dollop of whipped cream on top to enhance its richness. For a classic touch, serve with a cup of espresso.
Getting It Just Right
The key to a perfect chocolate flan is to watch your baking time. It should be set around the edges but still slightly jiggly at the center. This ensures a creamy texture that melts in your mouth. If you’re in doubt, using a thermometer to check the internal temperature can help, it should be around 170°F (77°C).
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator. It can stay fresh for up to three days. If you’re taking it to a gathering, slice it while it’s cold for easier serving, and let it come to room temperature before serving.
Enjoy Every Moment
Making French Chocolate Flan can feel like a labor of love, but the smiles it brings make every step worthwhile. Enjoy the process, and don’t forget to share some with loved ones, you will create sweet moments together!
A Few Common Questions
What’s the difference between chocolate flan and regular flan?
Chocolate flan includes chocolate, giving it a rich, decadent flavor. Traditional flan is vanilla-based and often features a caramel sauce.
Can I make this flan ahead of time?
Yes! This flan is perfect for making a day in advance. Allowing it to chill overnight helps enhance the flavors and texture.
What can I substitute for dark chocolate?
You can use milk chocolate for a sweeter version, or even white chocolate for a unique flavor twist. Keep in mind that this will change the overall taste of the flan.
Print
French Chocolate Flan
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich chocolate custard on a delicate tart base, perfect for special occasions.
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
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, icing sugar, cocoa powder, and salt.
- 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, careful not to overwork it.
- Flatten the dough into a large circle, bigger than your pastry ring.
- Bake for 10 minutes, or until the top looks dry.
- Immediately press the pastry ring into the baked pastry. Do not remove it.
- In another bowl, whisk the egg yolks, whole eggs, and sugar together for about 30 seconds until lightened.
- Add the cornstarch and salt, whisking until smooth.
- Heat the milk and cream in a saucepan over medium heat until steam rises. Gradually add small amounts to the egg mixture while whisking to avoid cooking the eggs.
- Once all the milk has been added, return the mixture to the saucepan, reduce heat, and whisk until it bubbles and thickens, about 1–2 minutes.
- If necessary, strain the custard through a sieve to remove lumps.
- Mix in the chopped dark chocolate until fully melted and smooth.
- Trim any excess pastry from the sides of the tart base.
- Lightly grease the inside of the pastry ring with butter.
- Pour the chocolate custard into the ring, smoothing it with a palette knife.
- Bake for 50-60 minutes until set around the edges but jiggles in the center.
- Let the flan cool to room temperature, then cover and refrigerate overnight.
- The next day, carefully remove the flan from the pastry ring.
- If it doesn’t come out easily, run a knife around the edges or gently heat the outside.
- Melt 1 tablespoon of jam in the microwave for 20 seconds and brush a thin layer over the top for a glossy finish.
Notes
For healthier alternatives, consider using coconut milk instead of heavy cream and coconut sugar or honey instead of white sugar.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg
Keywords: chocolate flan, dessert, custard, French dessert