French Chocolate Flan: A Decadent Chocolate Custard Tart

Welcome to Sweet Emily, where we make baking simple and delicious for everyone! Today, we’re diving into the delightful world of French Chocolate Flan. This classic French dessert is a true indulgence, boasting a silky, rich chocolate flavor nestled in a crisp pastry crust. Its decadent nature and surprisingly straightforward preparation make it an easier French dessert perfect for any home baker looking to impress.

Why You’ll Love This French Chocolate Flan

You’ll quickly fall in love with this incredible chocolate custard tart for many reasons:

• Rich, intense chocolate flavor: Every bite delivers a deep, satisfying cocoa experience from quality dark chocolate.
• Luxuriously smooth and creamy texture: The custard is velvety soft, melting in your mouth with elegant ease.
• Straightforward baking process: We break down each step, making this French chocolate flan recipe accessible for beginners.
• Impressive dessert for any occasion: It looks sophisticated and tastes absolutely divine, perfect for gatherings or a special treat.
• Taste of Parisian patisserie at home: Enjoy authentic French flavors without needing a passport or extensive culinary experience.

Ingredients

Gather these simple, high-quality ingredients to create your stunning French Chocolate Flan.

For the Chocolate Custard:

• 3 Large Egg Yolks
• 2 Large Eggs
• 1 cup Granulated Sugar (200g)
• ⅓ cup Cornstarch (42g)
• ½ teaspoon Salt
• 2 ½ cups Whole Milk (600ml)
• 1 ¾ cups Heavy Cream (400ml)
• 7 oz Dark Chocolate (200g, chopped)
• 1 tablespoon Jam (for brushing on top, optional)

For the Chocolate Pastry Base:

• 1 cup All-purpose Flour (120g)
• ⅓ cup Powdered Sugar (35g)
• ¼ cup Cocoa Powder (25g)
• ¼ teaspoon Salt
• 1 stick Unsalted Butter (114g, melted)
• ½ teaspoon Vanilla Extract

Notes & Substitutions

High-quality ingredients make all the difference in this French Chocolate Flan. Use dark chocolate with at least 70% cocoa for a truly deep, complex flavor. The cocoa percentage in dark chocolate directly affects its bitterness, sweetness, richness, and texture as it melts. For the richest custard, stick with whole milk and heavy cream; they provide the essential fat content for that luxurious texture. Cornstarch acts as our primary thickening agent, ensuring a perfectly set custard without being too dense. When choosing cocoa, Dutch-processed cocoa typically offers a darker color and milder flavor, while unsweetened natural cocoa is slightly more acidic. For the optional glaze, traditional French flan often uses apricot jam, but any light-colored jam like strawberry or raspberry works well and just adds shine without much flavor. If you need a gluten-free pastry base, try substituting the all-purpose flour with a 1:1 gluten-free baking blend or almond flour, adjusting moisture as needed. While we haven’t personally tested dairy-free versions, full-fat coconut milk or cream could potentially substitute, though the flavor and texture of your chocolate flan may vary.

Equipment

You won’t need many specialized tools for this recipe.

• Large mixing bowls
• Whisk
• Large saucepan
• Spatula or wooden spoon
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Special Equipment Notes

A pastry ring (around 8-9 inches) creates a beautifully straight-sided flan. If you don’t have one, a loose-bottomed cake pan of similar size works well; just ensure you press the pastry up the sides to form a crust. You can also use a regular cake pan lined with parchment paper, leaving an overhang to help lift the finished flan.

Instructions

Creating this beautiful French Chocolate Flan involves a few simple stages. Follow these steps for a perfect result every time.

Make the Chocolate Pastry Base

Begin by preheating your oven to 350°F (180°C). Line a baking sheet with parchment paper. In a bowl, combine the all-purpose flour, powdered sugar, cocoa powder, and salt. Mix these dry ingredients together thoroughly.

Next, melt the unsalted butter in the microwave. Pour the melted butter into the dry ingredients, along with the vanilla extract. Mix everything until it forms a smooth, thick paste. Gently knead the paste into a dough with your hands, just 3 or 4 times. Avoid overworking it.

Flatten the pastry dough onto the lined baking sheet. Use a small rolling pin or your hands to work it into a large, flat circle, slightly larger than your pastry ring. Try to make it as flat as possible. Don’t worry about neat edges, as you will cut them off later. Bake the pastry for 10 minutes, or until the top no longer looks shiny and it feels set.

Remove the baked pastry from the oven. Immediately press your pastry ring into the warm pastry, like a giant cookie cutter. Do not remove the pastry ring yet. Break off all the outside excess pastry. You can save this excess pastry for a quick snack or crumble it over ice cream.

Make the Chocolate Custard

While the pastry cools, prepare your rich chocolate custard. In a large bowl, whisk together the eggs and egg yolks with the granulated sugar. Whisk vigorously for about 30 seconds; the mixture should lighten slightly in color. Add the cornstarch and salt, then whisk until smooth.

In a large saucepan, heat the whole milk and heavy cream over medium heat. Once the milk and cream mixture begins to get hot (you’ll see steam starting to rise), slowly temper the egg mixture. Add a small amount of the hot milk to the egg-sugar mixture and whisk it in. Gradually add more hot milk, bit by bit, whisking constantly as you go. This slow addition prevents the eggs from scrambling.

Once all the milk is incorporated, pour the entire mixture back into the saucepan. Turn the heat down to medium-low. Whisk constantly until the custard starts to boil, then continue whisking for 1-2 minutes until it visibly thickens. You’ll know the custard is ready when it can coat the back of a spoon, and a line remains when you run your finger through it.

Remove the custard from the heat. If you notice any lumps in the custard, pass it through a fine-mesh sieve to achieve a perfectly smooth consistency. If it looks smooth, proceed to the next step. Add the chopped dark chocolate to the hot custard. Whisk continuously until all the chocolate has melted and the custard is smooth and silky. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and let it cool slightly.

Assemble & Bake the French Chocolate Flan

Your pastry ring should still be surrounding the chocolate pastry base. Lightly grease the inside of your pastry ring with butter. Carefully pour the slightly cooled chocolate custard into the pastry ring, directly over the perfectly cut pastry base. Smooth out the top of the custard as much as possible using a palette knife or the back of a spoon.

Bake the French Chocolate Flan for 50-60 minutes. It’s done when the outer edges are set and firm, but the very center still has a slight jiggle. This central jiggle indicates it will continue to set as it cools.

Allow the flan to cool completely on the countertop at room temperature. Then, cover it with plastic wrap and transfer it to the refrigerator. Chill it overnight for the best possible texture and firmness. Do not attempt to cut into the flan before it has fully chilled!

Once the flan has completely chilled, gently remove it from the pastry ring. If it doesn’t lift easily, carefully run a sharp knife around the outside edge of the flan, or you can even apply gentle heat to the outside of the ring with a warm cloth or blow dryer to soften it slightly. For a traditional shiny finish, melt 1 tablespoon of jam (apricot is classic, but any light jam works) in the microwave for 20 seconds. Brush a thin layer all over the top of the flan with a pastry brush.

Pro Tips & Troubleshooting

• Prevent Scrambled Eggs: Always temper your egg mixture by slowly adding hot milk while whisking. This gradually raises the egg temperature, preventing curdling.
• Lumps in Custard: If you get any lumps, don’t worry! Simply strain the hot custard through a fine-mesh sieve before adding the chocolate.
• Testing Doneness: The center of your chocolate flan will still be jiggly when done, but the edges should be firm. Overbaking can lead to a dry, cracked surface.
• Chilling is Key: Do not skip the overnight chilling! This allows the French Chocolate Flan to fully set and develop its signature smooth texture.
• Unmolding Tips: For easy release from the pastry ring, ensure the flan is completely chilled. A thin knife run along the edge helps, or a quick warm-up of the ring’s exterior.
• Repurpose Excess Pastry: The leftover pastry from cutting the base is delicious baked until crisp and crumbled over yogurt or ice cream, or simply enjoyed as a little snack!

Serving, Storage & Variations

This elegant French Chocolate Flan is perfect for any occasion and is easy to store and adapt.

Serving Suggestions

Serve this delightful chocolate flan at cool room temperature for the best flavor and texture. A light dusting of cocoa powder or a few fresh raspberries or strawberries make a beautiful garnish. Pair a slice with a dollop of unsweetened whipped cream or a rich cup of coffee for a truly indulgent experience.

Storage

Store any leftover French Chocolate Flan in an airtight container in the refrigerator. It will maintain its delicious flavor and texture for 3-4 days. This dessert is not suitable for freezing, as it can alter the custard’s creamy consistency upon thawing.

Variations

Feel free to experiment with your French Chocolate Flan. Try different percentages of dark chocolate to adjust the intensity of the cocoa flavor. For a subtle twist, add a teaspoon of orange zest or a pinch of espresso powder to the custard mixture. A tiny pinch of cayenne pepper can also introduce an exciting, warming heat.

Nutrition

Here’s an estimated nutritional breakdown for a serving of this rich French Chocolate Flan.

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

FAQ

• Does French chocolate flan require a water bath?
  No, unlike many traditional custards, this French chocolate flan recipe is designed to bake directly in the oven without a water bath, simplifying the process.
• Why is my chocolate custard watery?
  A watery custard usually means it wasn’t cooked long enough. Ensure you whisk constantly until it boils and thickens, leaving a clear line when you run your finger across a coated spoon.
• Can I use milk chocolate instead of dark?
  You can, but the flavor profile will be much sweeter and less intense. Dark chocolate provides the classic, rich depth expected in a French chocolate flan.
• How far in advance can I make this flan?
  You can easily make this decadent flan up to 2-3 days in advance. In fact, chilling it overnight is essential for the best texture and flavor development.
• What is the difference between French flan and other flans?
  French flan (or flan pâtissier) typically has a firm, creamy custard baked in a pastry crust. Other flans, like Latin American flan or crème caramel, are usually softer, baked in a caramel-lined dish, and often served without a crust. The origins of flan can be traced back to ancient Roman times, evolving into various regional versions over centuries.

Conclusion

You now have all the tools and knowledge to create a truly spectacular French Chocolate Flan right in your own kitchen! This recipe proves that exquisite French desserts don’t have to be complicated. With its velvety smooth texture and intensely rich chocolate flavor, this flan is sure to become a beloved staple. Don’t hesitate – bake this classic French dessert, enjoy every decadent slice, and share your delicious creations with Sweet Emily! We love seeing your baking triumphs!

French Chocolate Flan: A Decadent Chocolate Custard Tart

Indulge in this luxurious French Chocolate Flan, a decadent custard tart featuring a rich chocolate pastry crust and a silky smooth dark chocolate custard filling. Perfect for a special dessert, it requires overnight chilling for the best texture.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 10 slices

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Pastry Crust

• 1 cup All-purpose Flour 120g
• ⅓ cup Powdered Sugar 35g
• ¼ cup Cocoa Powder 25g
• ¼ teaspoon Salt
• 1 stick Unsalted Butter 114g
• ½ teaspoon Vanilla Extract

Chocolate Custard Filling

• 3 Large Egg Yolks
• 2 Large Eggs
• 1 cup Granulated Sugar 200g
• ⅓ cup Cornstarch 42g
• ½ teaspoon Salt
• 2 ½ cups Whole Milk 600ml
• 1 ¾ cups Heavy Cream 400ml
• 7 oz Dark Chocolate 200g, chopped

For Glazing (Optional)

• 1 tablespoon Jam for brushing on top

Equipment

• mixing bowl
• Baking sheet
• parchment paper
• Microwave
• Small Rolling Pin (optional)
• Pastry Ring (or loose-bottomed cake pan)
• Large Saucepan
• Whisk
• Sieve (optional)
• Palette Knife
• Plastic wrap
• Sharp Knife
• pastry brush

Method

 

Make the Pastry Crust

1. Combine flour, icing sugar, cocoa powder, and salt in a bowl.
2. Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
3. Melt the butter and add it to the dry ingredients along with the vanilla extract, then mix until a smooth paste forms.
4. Knead the paste lightly into a dough with your hands, for only 3 or 4 times.
5. Flatten the dough onto the lined baking sheet into a large flat circle, slightly larger than your pastry ring.
6. Bake for 10 minutes, or until the top of the pastry no longer looks shiny.
7. Remove from the oven and immediately press the pastry ring into the baked pastry, leaving the ring in place.

Prepare the Chocolate Custard

1. Whisk egg yolks, whole eggs, and granulated sugar vigorously for about 30 seconds until the mixture lightens slightly in color.
2. Add cornstarch and salt to the egg mixture and whisk until smooth.
3. Heat milk and heavy cream in a large saucepan over medium heat until steam begins to rise.
4. Gradually temper the egg mixture by slowly whisking in small amounts of the hot milk/cream, then pour the entire mixture back into the saucepan.
5. Cook over medium-low heat, whisking constantly until the custard boils and thickens for 1-2 minutes, reaching a consistency that coats the back of a spoon.
6. Remove the custard from the heat and, if lumpy, pass it through a sieve.
7. Add the chopped dark chocolate to the hot custard and continue whisking until completely melted and smooth.

Assemble and Bake the Flan

1. Break off any excess pastry from around the pastry ring, leaving the perfect circular base.
2. Lightly grease the inside of the pastry ring with butter.
3. Pour the chocolate custard into the greased pastry ring, on top of the baked pastry base, and smooth the top with a palette knife.
4. Bake for 50-60 minutes; the outside will be set, but the middle will still be very jiggly.

Cool and Finish

1. Allow the flan to cool completely on the countertop, then cover with plastic wrap and transfer to the fridge to chill overnight.
2. Once completely chilled, carefully remove the flan from the pastry ring, using a sharp knife or gentle heat if needed.
3. For a shiny finish, melt 1 tablespoon of jam in the microwave for 20 seconds and brush a thin layer all over the flan.

Notes

If using a loose-bottomed cake pan instead of a pastry ring, ensure the base is well-sealed before pouring in the custard. Chilling the flan overnight is crucial for proper setting and texture. While apricot jam is traditional for glazing, any jam will work as the flavor is minimal.