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French Chocolate Flan

French Chocolate Flan

This luxurious French Chocolate Flan is a silky, creamy custard baked inside a delicate pastry crust. Inspired by the classic Flan Parisien, this chocolate version is rich, smooth, and deeply flavorful—perfect for lovers of elegant classic French desserts. With simple ingredients and an easy method, this homemade chocolate flan delivers a bakery-quality treat right from your kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time: 4 hours
Total Time 5 hours
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 1 sheet shortcrust pastry store-bought or homemade
  • For the Chocolate Custard
  • 3 cups whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar divided
  • 5 large egg yolks
  • 2 large whole eggs
  • ½ cup cornstarch
  • 1 tsp vanilla extract
  • 200 g dark chocolate or ½ cup unsweetened cocoa powder
  • Pinch of salt

Method
 

  1. Prepare the crust: Line a tart pan with the shortcrust pastry. Trim the edges and prick the bottom with a fork. Chill while preparing the custard.
  2. Heat the milk mixture: In a medium saucepan, combine milk, cream, and half the sugar. Heat until steaming. Add the chocolate and whisk until melted and smooth.
  3. Mix eggs and cornstarch: In a large bowl, whisk egg yolks, whole eggs, remaining sugar, cornstarch, vanilla, and salt until creamy.
  4. Temper the eggs: Slowly pour the hot chocolate mixture into the egg mixture while whisking constantly.
  5. Cook until thickened: Return the custard to the saucepan and cook over medium heat, whisking constantly, until thick and pudding-like.
  6. Fill the crust: Pour the warm chocolate custard into the prepared pastry shell. Smooth the top.
  7. Bake: Bake at 350°F (180°C) for 45–55 minutes, or until the flan is set but still jiggles slightly in the center.
  8. Cool: Allow the flan to cool completely at room temperature.
  9. Chill: Refrigerate for at least 4 hours (overnight is best) before slicing and serving.

Notes

If using cocoa powder instead of dark chocolate, whisk it into the milk mixture before heating.
For a deeper chocolate flavor, add 1 tbsp espresso powder.
The flan must chill fully to achieve the classic creamy, sliceable texture.
Store refrigerated for up to 3–4 days. Freezing is not recommended.
Sprinkle with powdered sugar or add shaved chocolate for an elegant finish.