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French Chocolate Flan

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A luxurious chocolate flan with a smooth custard filling and a crumbly cocoa tart base, perfect for special occasions.

Ingredients

Scale
  • For the Chocolate Custard:
  • 3 egg yolks
  • 2 whole eggs
  • 1 cup (200g) white sugar
  • ? 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
  • ? cup (35g) icing sugar
  • ¼ cup (25g) cocoa powder
  • ¼ teaspoon salt
  • 1 stick (114g) butter, melted
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Chocolate Tart Base: Combine all-purpose flour, icing sugar, cocoa powder, and salt. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Create the Dough: 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.
  3. Shape the Dough: Knead the mixture for just 3-4 turns and flatten it into a circle slightly bigger than your pastry ring.
  4. Pre-bake the Tart Base: Bake for 10 minutes until the top looks dry. Press the pastry ring into the baked pastry.
  5. Prepare the Chocolate Custard: Whisk together egg yolks, whole eggs, and sugar for 30 seconds until light. Add cornstarch and salt, whisking until smooth.
  6. Heat the Dairy Mixture: In a saucepan over medium heat, combine milk and cream. Slowly add hot milk mixture to the egg mixture, whisking continuously.
  7. Cook the Custard: Return the mixture to the saucepan, whisking until it thickens, about 1-2 minutes.
  8. Incorporate the Chocolate: Strain the custard through a sieve, add chopped dark chocolate, and whisk until smooth.
  9. Assemble the Chocolate Flan: Trim excess pastry and pour chocolate custard into the ring, smoothing with a palette knife.
  10. Bake the Flan: Bake for 50-60 minutes until set around the edges but jiggly in the center. Cool to room temperature and refrigerate overnight.
  11. Finishing Touches: Remove the flan from the ring, heat jam, and brush a thin layer over the top.

Notes

Allow the flan to chill overnight for the best flavor. Use good quality chocolate for a richer taste.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/french-chocolate-flan/

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