Name: French Chocolate Flan
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1/2 cup (100g) granulated sugar (for caramel); 2 cups (500ml) whole milk; 1/2 cup (120ml) heavy cream; 4 oz (115g) dark chocolate, chopped; 3 large eggs; 2/3 cup (130g) granulated sugar; 1 tsp vanilla extract

Why You’ll Love French Chocolate Flan Recipe

This recipe delivers a balance of textures—the velvety chocolate custard contrasts beautifully with the crunchy chocolate tart shell. It’s elegant yet approachable, perfect for anyone who loves sophisticated desserts that aren’t overly complicated to make.

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 sugar
¼ cup (25 g) cocoa powder
¼ teaspoon salt
1 stick (114 g) butter, melted
½ teaspoon vanilla extract

Directions

Make the Chocolate Tart Base:

In a bowl, combine the flour, icing sugar, cocoa powder, and salt.
Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
Melt the butter and add it to the dry ingredients along with the vanilla extract.
Mix until a smooth, thick paste forms, then knead into a dough for 3–4 turns.
Flatten the dough into a large circle slightly larger than your pastry ring or pan.
Bake for about 10 minutes or until the top looks dry.
Press the pastry ring into the baked pastry and set aside.

Prepare the Chocolate Custard:

Whisk the egg yolks, whole eggs, and sugar together until the mixture lightens slightly.
Add the cornstarch and salt, whisking until smooth.
Heat the milk and cream in a saucepan until steam begins to rise.
Slowly add a small amount of the hot milk mixture to the egg mixture, whisking constantly, then gradually add more.
Return the mixture to the saucepan and heat on medium‑low, whisking until it thickens.
Remove from heat, strain if needed, then add the chopped dark chocolate and whisk until smooth.

Assemble and Bake:

Grease the inside of the pastry ring and pour the chocolate custard into the shell.
Smooth the top and bake for 50–60 minutes; the edges should be set and the center slightly jiggly.
Cool to room temperature, then cover and refrigerate overnight.

Finish:

Remove the flan from the pastry ring.
Melt the jam and brush a thin layer over the top for a glossy finish.

Servings and timing

Servings: Approximately 4 servings
Prep time: About 45 minutes
Cook time: About 50 minutes
Chill time: Overnight for best texture

Variations

Jam flavors: Use raspberry or apricot jam instead of the traditional apricot for different fruit notes.
Spiced twist: Add a pinch of cinnamon or chili powder to the custard for subtle warmth.
Vegan option: Substitute with non‑dairy milk and dairy‑free butter for the crust.

Storage/Reheating

Refrigerator: Store covered in the fridge for up to 3 days.
Freezing: Freeze slices in an airtight container for up to 1 month; thaw overnight in the refrigerator.
Reheating: Serve chilled or let sit at room temperature for about 20 minutes before serving.

FAQs

How do I prevent the custard from curdling?

Whisk the hot milk into the eggs slowly and continuously to temper them before returning to the heat.

Can I use milk instead of cream?

Yes, but using cream gives a richer, silkier texture.

Can this flan be made without a tart base?

Yes, you can bake just the custard in a ramekin or water bath for a simpler version.

Why is my flan still jiggly after baking?

It will continue to set as it cools—slight jiggle in the center is normal.

How do I know when the custard is done?

It should coat the back of a spoon and leave a line when you run your finger through it.

Can I make this ahead of time?

Yes, make it a day ahead; chilling improves the texture.

What chocolate works best?

Dark chocolate with at least 60% cocoa gives a rich flavor.

Can I add coffee flavor?

Yes, dissolve a teaspoon of instant espresso in the milk for mocha notes.

How should I serve this dessert?

Serve chilled with fresh berries or a dollop of whipped cream.

Can the jam layer be skipped?

Yes, it’s optional but adds a glossy finish and subtle sweetness.

Conclusion

This French chocolate flan is a show‑stopping dessert that marries a creamy, decadent chocolate custard with a tender chocolate tart shell. Its elegant presentation and rich flavors make it ideal for celebrations or special dinners. With a bit of patience and simple ingredients, you’ll have a dessert that tastes far more impressive than the effort required to make it.