French Chocolate Flan

This French chocolate flan recipe combines a rich, creamy chocolate custard with a crisp chocolate tart base, making it a perfect dessert for any occasion. With a blend of eggs, milk, cream, and dark chocolate, this dessert is both luxurious and easy to make. The chocolate custard is baked to perfection, creating a smooth texture, while the chocolate tart base adds a satisfying crunch. Ideal for special occasions or casual gatherings, this chocolate flan will impress guests with its sophisticated flavor and elegant presentation.

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

1. 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 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. Be careful not to overwork it.
   • Flatten the dough into a large circle, slightly bigger than your pastry ring. You can use your hands or a small rolling pin. The edges don’t need to be perfect as they will be trimmed.
   • Bake for 10 minutes, or until the top looks dry.
   • Immediately press the pastry ring into the baked pastry like a large cookie cutter. Do not remove the pastry ring.
   • If using a loose-bottomed cake pan instead of a pastry ring, refer to the notes for adjustments.
2. Make the Chocolate Custard:
   • Whisk the egg yolks, whole eggs, and sugar together in a bowl for about 30 seconds until the mixture lightens slightly.
   • Add the cornstarch and salt, whisking until smooth.
   • Heat the milk and cream in a large saucepan over medium heat. Once steam begins to rise, slowly add a small amount of the hot milk mixture to the egg mixture, whisking constantly. Gradually add more milk, a little at a time, while continuing to whisk to avoid cooking the eggs.
   • Once all the milk has been incorporated, return the mixture to the saucepan and reduce the heat to medium-low. Whisk continuously until the custard starts to bubble, then cook for another 1-2 minutes until it thickens.
   • The custard is done when it coats the back of a spoon and a line remains when you run your finger through it.
   • Remove from heat and, if necessary, strain the custard through a sieve to remove any lumps.
   • Add the chopped dark chocolate to the custard and whisk until fully melted and smooth.
3. Assemble the Chocolate Flan:
   • The pastry ring should still be sitting on the cooled pastry. Trim away any excess pastry from the sides.
   • Lightly grease the inside of the pastry ring with butter.
   • Pour the chocolate custard into the ring, smoothing the top with a palette knife.
   • Bake for 50-60 minutes. The flan should be set around the edges but still jiggly in the center.
   • Let the flan cool to room temperature, then cover with plastic wrap and refrigerate overnight.
4. Finishing Touches:
   • Once chilled, carefully remove the flan from the pastry ring. If it doesn’t release easily, use a sharp knife around the edges or apply some heat to the outside.
   • For a glossy finish, melt 1 tablespoon of jam in the microwave for 20 seconds, then brush a thin layer over the top of the flan. Apricot jam is traditional, but strawberry jam works well too.

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Tips

• Ensure that the milk mixture is hot enough before adding it to the egg mixture to prevent curdling.
• If the flan cracks during baking, reduce the oven temperature slightly next time.
• Be careful not to overbake the custard; it should still have a slight jiggle in the center when you take it out.

Variations and Substitutions

• Flavored Jam: Use different types of jam, such as raspberry or apricot, for a unique finish.
• Vegan Option: Use non-dairy milk (like coconut milk) and a dairy-free butter substitute for the tart base and custard.
• Spiced Chocolate Flan: Add a pinch of cinnamon or chili powder to the custard for a spicy twist.

FAQs

• Can I make this ahead of time?
  Yes, the flan can be made up to 2 days ahead. Just be sure to let it chill completely in the fridge.
• Why is my custard not thickening?
  If your custard isn’t thickening, it may need more cooking. Keep whisking on medium-low heat until it reaches the desired consistency.
• Can I use a different type of chocolate?
  You can substitute milk chocolate or white chocolate, but the texture and flavor of the flan will change. Dark chocolate gives the custard a rich, intense flavor.

Serving Suggestions

• Serve the chocolate flan with a dollop of whipped cream or fresh berries for added texture and flavor.
• A light dusting of cocoa powder or grated chocolate on top can enhance the presentation.
• Pair it with a cup of coffee or a glass of dessert wine for a sophisticated dessert experience.

Why You’ll Love This Recipe

This French chocolate flan combines rich chocolate custard with a crisp, chocolate tart base, creating a perfect balance of textures and flavors. The creamy, velvety custard contrasts beautifully with the crunchy pastry, making each bite indulgent. Whether for a special occasion or as a treat to enjoy at home, this dessert will impress with its elegance and taste.