French Chocolate Flan (Printable Version)
Rich, silky chocolate custard baked in a tender tart shell, chilled before serving.
# Ingredient List:
→ Sweet Tart Crust
01 - 1¼ cups all-purpose flour (150 g)
02 - ¼ cup powdered sugar (30 g)
03 - ½ cup unsalted butter, cold and diced (115 g)
04 - 1 large egg yolk
05 - 1–2 tbsp cold water
06 - Pinch of salt
→ Chocolate Flan Custard
07 - 2 cups whole milk (500 ml)
08 - 1 cup heavy cream (250 ml)
09 - 4 oz bittersweet chocolate, chopped (115 g)
10 - ½ cup granulated sugar (100 g)
11 - 3 large eggs
12 - 2 large egg yolks
13 - 2 tbsp cornstarch
14 - 1 tsp pure vanilla extract
15 - Pinch of salt
# How to Make:
01 - In a large bowl, combine the flour, powdered sugar, and salt. Add the cold diced butter and rub it into the dry ingredients using your fingertips or pulse in a food processor until the mixture resembles coarse sand. Stir in the egg yolk and add cold water one tablespoon at a time until the dough just comes together. Flatten into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - Preheat the oven to 350°F. On a lightly floured surface, roll the chilled dough out to an even thickness and carefully line a 9-inch tart pan, pressing it into the edges. Prick the base several times with a fork. Line the shell with parchment paper and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment. Continue baking for 5–7 minutes until the crust is lightly golden. Set aside to cool slightly.
03 - In a medium saucepan, heat the whole milk and heavy cream over medium heat until steaming and small bubbles form around the edges. Remove from heat, add the chopped bittersweet chocolate, and stir gently until fully melted and smooth.
04 - In a separate bowl, whisk together the granulated sugar, whole eggs, egg yolks, cornstarch, vanilla extract, and salt until completely smooth. While whisking constantly, slowly pour the warm chocolate mixture into the egg mixture in a thin stream to temper the eggs without scrambling them.
05 - Pour the custard mixture through a fine-mesh sieve into the pre-baked tart shell to ensure a silky texture. Gently tap the pan on the counter to release any trapped air bubbles.
06 - Bake at 350°F for 30–35 minutes, until the edges are set but the center still has a slight wobble when gently shaken. Avoid overbaking to maintain the custard's creamy consistency.
07 - Allow the flan to cool completely to room temperature, then transfer to the refrigerator and chill for at least 3 hours before slicing and serving. Dust with cocoa powder or serve with whipped cream if desired.
# Expert Tips:
01 -
- The contrast between the buttery crumbly crust and the velvet chocolate custard is the kind of thing that makes people close their eyes when they take a bite.
- It stores beautifully in the fridge overnight, which means you can make it a day ahead and actually enjoy your own dinner party.
02 -
- If your custard looks curdled or grainy after adding the chocolate mixture to the eggs, you poured too fast and the eggs started to cook, so strain it immediately and it will usually still be salvageable.
- The wobble in the center when you take it out of the oven is your best friend and indicator, because an over baked flan will develop a rubbery texture that no amount of chilling can fix.
03 -
- Chill your mixing bowl and whisk in the freezer for ten minutes before making the dough, because cold equipment keeps the butter from softening as you work and gives you a flakier crust.
- Let the baked tart rest for five minutes at room temperature before refrigerating so the temperature change is less abrupt, which helps prevent cracks from forming across the top of the custard.