French Chocolate Flan

Why You’ll Love French Chocolate Flan Recipe

This recipe combines the decadence of chocolate custard with the satisfying texture of a tart crust. The silky custard melts in your mouth, while the chocolate base adds a lovely crunch and structure. It delivers dessert‑table sophistication without overly complicated steps — ideal for both special occasions and everyday indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Custard:

• 3 egg yolks

• 2 whole eggs

• 1 cup (200 g) white sugar

• ⅓ cup (42 g) cornstarch

• ½ teaspoon salt

• 2 ½ cups (600 ml) whole milk

• 1 ¾ cups (400 ml) heavy cream

• 7 oz (200 g) dark chocolate, chopped

• 1 tablespoon jam (for brushing on top)

For the Chocolate Tart Base:

• 1 cup (120 g) all-purpose flour

• ⅓ cup (35 g) icing (powdered) sugar

• ¼ cup (25 g) cocoa powder

• ¼ teaspoon salt

• 1 stick (114 g) butter, melted

• ½ teaspoon vanilla extract

Directions

1. Make the Chocolate Tart Base: In a bowl, mix flour, powdered sugar, cocoa powder, and salt. Preheat oven to 350 °F (180 °C) and line a baking sheet with parchment paper. Melt the butter and add it along with vanilla to the dry ingredients. Mix until a smooth, thick paste forms. Knead the mixture a few times — don’t overwork it — then flatten into a circle somewhat larger than your pastry ring (or cake pan). The edges don’t need to be perfect. Bake for about 10 minutes, until the top looks dry. While still warm, press a pastry ring into the dough like a large cookie cutter and leave the ring in place.

2. Make the Chocolate Custard: In a bowl, whisk together the egg yolks, whole eggs, and sugar until slightly lightened. Add cornstarch and salt, whisk until smooth. In a saucepan, heat the milk and cream over medium heat until steaming. Gradually pour a little of the hot milk mixture into the eggs while whisking continuously (to avoid cooking the eggs). Keep adding milk slowly while whisking. Once incorporated, return the mixture to the saucepan and cook over medium-low heat, whisking constantly until it thickens and bubbles. Continue cooking 1–2 minutes more until it coats the back of a spoon and leaves a trail when you draw a finger through. Remove from heat, optionally strain to remove lumps, then stir in the chopped dark chocolate until fully melted and smooth.

3. Assemble and Bake: Grease the inside of the pastry ring lightly with butter. Pour the chocolate custard into the crust, smoothing the top. Bake for 50–60 minutes. The edges should be set while the center remains slightly jiggly. Remove from oven and cool to room temperature. Then cover with plastic wrap and refrigerate overnight.

4. Finish: Once chilled and firm, carefully remove the flan from the pastry ring — you can run a sharp knife around the edges if needed. For a glossy finish, melt 1 tablespoon of jam (apricot is traditional, but strawberry or other fruit jam will do) and brush lightly over the top.

Servings and timing

Yield: about 8–12 slices, depending on how you cut.
Prep time: ~45 minutes — Baking: ~50–60 minutes — Plus overnight chilling before serving.

Storage/Reheating

Store the flan covered in the refrigerator. It’s best served after chilling thoroughly. When you’re ready to serve, bring it to near room temperature (about an hour out of the fridge) so the flavors of the chocolate fully bloom. Leftovers can be kept refrigerated up to 2–3 days. Reheating is not recommended as it can affect the texture — best enjoyed cold or at room temperature.

FAQs

How far in advance can I make this flan?

You can prepare the flan a day ahead. In fact, chilling overnight helps the custard set properly and improves the texture.

What if the center is still wobbly after baking?

That’s normal. The center continues to set as it cools. Avoid overbaking to prevent a rubbery texture.

Can I use milk chocolate instead of dark chocolate?

Yes, but the flavor will be lighter and sweeter. Dark chocolate gives a richer, more intense chocolate taste that balances well with the custard and crust.

Do I need to line the tart pan with parchment paper?

Because the base is pressed and baked directly, parchment paper isn’t strictly necessary — but lining the baking sheet makes it easier to handle the pastry dough and remove excess pastry cleanly.

Can I skip brushing jam on top?

Yes — the jam is purely for a glossy finish. The flavor doesn’t add much, so you can omit it if you prefer.

What if custard develops lumps while cooking?

Strain the custard through a fine-mesh sieve before adding the chocolate. That will ensure a smooth, silky texture.

Can I make a gluten‑free version?

Yes — substitute the all-purpose flour in the crust with a gluten-free flour blend. The custard itself is naturally gluten-free.

My crust shrank during baking. How can I prevent that?

Avoid overworking the dough when kneading. Also, chilling the dough before pressing into the ring helps maintain its shape.

Can I use low-fat milk instead of whole milk/heavy cream?

It’s possible, but the flan will be less rich and creamy. Whole milk and heavy cream give the best texture and flavor.

What’s the best way to serve this flan?

Serve chilled. Optionally add a light dusting of cocoa powder or grated chocolate, a dollop of whipped cream, or some fresh berries to enhance the presentation and balance the richness.

Conclusion

This French Chocolate Flan is a wonderful dessert that brings together silky chocolate custard and a crisp chocolate tart crust, offering a delightful contrast of textures and rich, indulgent flavor. Although it takes some time — especially with chilling — the steps are straightforward and rewarding. Whether you’re serving it for a special occasion or just treating yourself, this flan is bound to impress.