Name: French Chocolate Flan
Prep time: 45 min
Cook time: PT-490504H37M16S
Total time: PT-490504H37M16S
Cuisine: French
Ingredients: 3 egg yolks; 2 whole eggs; 1 cup white sugar; ⅓ cup cornstarch; ½ teaspoon salt; 2 ½ cups whole milk; 1 ¾ cups heavy cream; 7 oz dark chocolate, chopped; 1 tablespoon jam (optional, for shine); 1 cup all-purpose flour; ⅓ cup powdered sugar; ¼ cup cocoa powder; ¼ teaspoon salt; 1 stick unsalted butter, melted; ½ teaspoon vanilla extract

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A luxurious twist on a classic dessert, this French Chocolate Flan blends rich, silky dark chocolate custard with a crisp chocolate tart base. It's an indulgent, elegant treat that makes any day feel like a special occasion. With its velvety texture and deep chocolate flavor, I always find it irresistible — especially after a good meal or paired with coffee.

French Chocolate Flan

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 white sugar

⅓ cup cornstarch

½ teaspoon salt

2 ½ cups whole milk

1 ¾ cups heavy cream

7 oz dark chocolate, chopped

1 tablespoon jam (optional, for shine)

For the Chocolate Tart Base:

1 cup all-purpose flour

⅓ cup powdered sugar

¼ cup cocoa powder

¼ teaspoon salt

1 stick unsalted butter, melted

½ teaspoon vanilla extract

Directions

I start by preheating the oven to 350 °F (180 °C) and lining a baking sheet with parchment paper.

To make the tart base, I mix flour, powdered sugar, cocoa powder, and salt in a bowl. Then I stir in the melted butter and vanilla until a smooth paste forms. I knead it briefly and press it into a large, flat circle just larger than my tart pan. After baking it for about 10 minutes until dry on top, I press the tart ring into it and trim the edges. I leave the ring in place to cool.

While the base cools, I whisk the egg yolks, eggs, and sugar until slightly lightened, then whisk in the cornstarch and salt.

In a saucepan over medium heat, I warm the milk and cream just until steaming. Then I slowly pour a bit into the egg mixture while whisking (to temper), and continue adding the rest gradually while whisking to avoid scrambling the eggs.

I return everything to the pan and cook over medium-low heat, whisking constantly until the custard thickens. Once it coats the back of a spoon, I remove it from heat, stir in the chopped chocolate until smooth, and strain it for an extra silky texture.

After lightly greasing the tart ring, I pour in the warm chocolate custard and smooth the top. I bake it for 50–60 minutes until set around the edges but slightly wobbly in the center.

Once it cools to room temperature, I refrigerate it for several hours or overnight to fully set. Just before serving, I sometimes brush melted jam on top for a glossy finish.

Servings and timing

Servings: 8–12 slices

Prep Time: 45 minutes

Cook Time: 50–60 minutes

Total Time: About 1 hour 35 minutes plus chilling

Calories: Around 400–450 kcal per serving (depending on ingredients and portion size)

Variations

I sometimes swap out the dark chocolate for milk chocolate if I want a sweeter, creamier flavor. For a more intense taste, using 70% or higher dark chocolate gives a deep richness. I’ve also tried flavoring the custard with a splash of coffee or a bit of orange zest — both pair beautifully with chocolate. And if I’m looking for a gluten-free option, I use a gluten-free flour blend in the tart base.

Storage/Reheating

I keep the flan refrigerated, covered, for up to 4 days. It tastes best cold or at room temperature, so I usually take it out of the fridge 20–30 minutes before serving. I don’t recommend reheating it, as the texture of the custard can change — it’s meant to be served chilled or just slightly cool.

FAQs

What is the difference between a chocolate flan and a chocolate tart?

A chocolate flan typically has a custard-based filling that's baked until just set, while a chocolate tart may have ganache or firmer filling. This French Chocolate Flan blends both styles with its creamy custard and tart-like crust.

Can I use store-bought tart shells instead?

I’ve tried it with store-bought shells in a pinch, and it works, though the homemade crust adds a richer chocolate flavor and better texture. Just make sure the shell is sturdy enough to hold the custard.

Can I make this recipe ahead of time?

Yes, I always prepare it the day before to give the flan plenty of time to chill and set. It actually tastes even better the next day.

Can I freeze French Chocolate Flan?

I don’t recommend freezing it. The custard can become grainy or separate after thawing. It’s best enjoyed fresh or refrigerated for a few days.

What kind of chocolate works best?

I use a good-quality dark chocolate, around 60–70% cocoa. It balances richness and sweetness perfectly. Avoid chocolate chips, as they may contain stabilizers that affect the texture.

Conclusion

This French Chocolate Flan has become one of my go-to desserts when I want something both luxurious and comforting. The silky custard and crisp tart base are a match made in dessert heaven. Whether I'm entertaining or just indulging, this flan never fails to impress — and once chilled, it's even more divine.

📖 Recipe:

French Chocolate Flan

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Author: Cheryl
Total Time: 1 hour 35 minutes plus chilling
Yield: 8–12 slices
Diet: Vegetarian

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Description

A luxurious French Chocolate Flan featuring a silky dark chocolate custard set in a crisp chocolate tart base. Perfectly elegant yet comforting, it's an indulgent dessert ideal for special occasions or treating yourself.

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a bowl, mix flour, powdered sugar, cocoa powder, and salt. Stir in melted butter and vanilla extract until a smooth paste forms.
Knead briefly and press dough into a large, flat circle slightly larger than your tart pan.
Bake for 10 minutes until the surface is dry. Press the tart ring into the baked crust and trim the edges. Leave the ring in place to cool.
In another bowl, whisk together the egg yolks, whole eggs, and sugar until slightly lightened. Whisk in cornstarch and salt.
Heat milk and cream in a saucepan over medium heat until steaming.
Gradually whisk hot milk mixture into the eggs to temper, adding slowly while whisking constantly.
Return the mixture to the pan and cook over medium-low heat, whisking constantly until it thickens and coats the back of a spoon.
Remove from heat and stir in chopped chocolate until smooth. Strain for extra silkiness.
Lightly grease the tart ring and pour in the warm custard. Smooth the top.
Bake for 50–60 minutes until set around the edges but slightly wobbly in the center.
Let cool to room temperature, then refrigerate for several hours or overnight to fully set.
Before serving, optionally brush the top with melted jam for a glossy finish.