Heavenly Chocolate Praline Flan Recipe: Sweet Indulgence Awaits

Silky smooth and decadently rich, this chocolate praline flan combines classic dessert elegance with an irresistible twist of nutty caramel.

Indulgent chocolate layers meld perfectly with a luscious praline-infused custard that melts on your tongue.

Each spoonful promises a luxurious dance of textures and deep, complex flavors.

French culinary traditions shine through in this elegant dessert that balances sweetness with sophisticated notes.

The caramel creates a golden backdrop that complements the intense chocolate undertones.

Delicate yet powerful, this flan turns an ordinary evening into a gourmet celebration.

You’ll fall in love with every creamy, luxurious bite of this show-stopping dessert.

Serve This Flan with a Garnish Glow-Up

• Pair with Creamy Companions: Serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the rich chocolate and praline flavors.
• Garnish with Indulgent Touches: Sprinkle some extra caramelized hazelnuts on top or dust with cocoa powder for an elegant chocolate-lover's presentation.
• Create a Dessert Platter: Arrange small slices on a beautiful serving board with fresh berries, mint leaves, and a drizzle of additional chocolate ganache for a stunning dessert display.
• Temperature Tip: Let the flan rest at room temperature for 10-15 minutes before serving to enhance its creamy texture and allow the flavors to fully develop.

Flan Storage: Sweet and Simple Guide

• Store Smartly: Transfer your chocolate praline flan to an airtight container with a secure lid to maintain freshness and prevent absorbing other refrigerator odors.
• Refrigerate Correctly: Keep the flan chilled between 35-40°F, where it will remain delicious for 3-4 days without compromising texture or flavor quality.
• Freeze with Care: Wrap the flan tightly in plastic wrap, then aluminum foil, and store in a freezer-safe container. The dessert can be frozen up to 2 weeks without losing its creamy consistency.
• Thaw Gently: Remove the flan from the freezer and let it slowly defrost in the refrigerator overnight. Avoid room temperature thawing to prevent potential bacterial growth and maintain the dessert's structural integrity.

Quick Recipe Overview

Prep Time: 50 minutes

Cook Time: 1 hour 35 minutes

Total Time: 2 hours 25 minutes

Calories: 462 kcal

Servings: 9

Chocolate Praline Flan: What’s in It

• Flour: Provides structure and base for the chocolate crust, choose all-purpose flour for smooth texture.
• Cocoa Powder: Delivers rich chocolate flavor, select high-quality dark cocoa for intense taste.
• Egg Yolk: Binds ingredients and adds richness, use fresh room temperature eggs.
• Salt: Enhances overall flavor complexity, use fine sea salt for balanced taste.
• Cold Butter: Creates flaky texture, select unsalted butter for precise flavor control.
• Philadelphia Cream Cheese: Adds creamy tenderness, ensure it's cold and fresh.

• Egg Yolks: Creates silky smooth custard base, select fresh large eggs.
• Sugar: Provides sweetness and helps thicken custard, use fine granulated sugar.
• Cornstarch: Stabilizes and thickens custard, ensure it's fresh and lump-free.
• Milk: Forms creamy custard foundation, use whole milk for richest texture.

• Water: Helps create caramel base for hazelnuts, use filtered water.
• Sugar: Transforms into golden caramel, select white granulated sugar.
• Roasted Hazelnuts: Adds crunch and nutty flavor, choose premium whole hazelnuts.
• Chocolate Ganache: Provides luxurious glossy topping, use high-quality dark chocolate.

Tools You’ll Need to Make a Velvety Praline Flan

• Stand mixer or hand mixer: Perfect for whipping egg yolks and blending ingredients smoothly.
• Mixing bowls: Essential for combining dry and wet ingredients with ease.
• Saucepan: Needed for warming milk and caramelizing sugar.
• Whisk: Great for incorporating ingredients without lumps.
• Baking weights: Crucial for pre-baking the chocolate crust evenly.
• Baking tray: Provides support for your flan during baking.
• Silicone spatula: Helps scrape and mix ingredients cleanly.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Rolling pin: Useful for evenly spreading the chocolate crust.
• Cooling rack: Allows the flan to cool down properly.
• Tray: Used for cooling caramelized hazelnuts.

Step-by-Step: How to Make Chocolate Praline Flan

• Chocolate Foundation

Blend cold ingredients into a smooth pastry mixture creating a rich cocoa base. Wrap and refrigerate to firm up the dough.

• Creamy Praline Layer

Gently heat milk and whisk egg yolks with sugar. Slowly combine liquids to create a silky custard without scrambling eggs. Stir carefully until thickened.

• Pastry Preparation

Blind bake the chocolate crust using baking weights. Ensure even golden color without burning. Allow complete cooling before adding custard.

• Custard Baking

Pour praline mixture over cooled crust. Bake at moderate temperature watching carefully to prevent over-browning. Maintain gentle heat for perfect texture.

• Nutty Garnish

Create golden caramel by melting sugar and water. Coat roasted hazelnuts in sticky sweet coating. Let cool and become crispy.

• Final Touch

Drizzle glossy chocolate ganache over set flan. Sprinkle caramelized hazelnuts on top. Chill thoroughly to develop rich flavors and firm texture.

Make It Yours: Flavor Tips for Flan Fans

• Replace hazelnuts with almonds, pecans, or walnuts for a different flavor profile and delightful crunch.
• Use gluten-free flour blend and ensure all ingredients are certified gluten-free to accommodate dietary needs.
• Reduce sugar in custard or use alternative sweeteners like honey or maple syrup for a more subtle sweetness.
• Prepare the flan a day in advance and store covered in the refrigerator to enhance flavor development and save time.
• Dust with cocoa powder, add chocolate shavings, or drizzle extra ganache for a stunning visual presentation.

Silky Chocolate Praline Flan Recipe

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4.6 from 18 reviews

• Total Time: 2 hours 25 minutes
• Yield: 9 1x

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Description

Rich Brazilian chocolate praline flan combines creamy custard with caramel-coated pecans. Sweet dessert lovers will find this silky pudding irresistible when served chilled with a glossy caramel finish.

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Ingredients

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• 1 L (4.2 cups) milk
• 200 g (7 oz) praline paste
• 260 g (9.2 oz) flour
• 240 g (8.5 oz) Philadelphia or mascarpone, cold and cubed
• 225 g (8 oz) butter, cold and cubed
• 170 g (6 oz) heavy cream (at least 30% fat)
• 3 large eggs
• 1 egg yolk
• 250 g (8.8 oz) brown sugar
• 100 g (3.5 oz) icing sugar
• 100 g (3.5 oz) milk chocolate ganache (50 g milk chocolate / 50 g cream)
• 100 g (3.5 oz) cornstarch
• 40 g (1.4 oz) cocoa powder
• 200 g (7 oz) roasted hazelnuts
• 20 g (0.7 fl oz) water
• A pinch of salt

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Instructions

1. Dough Preparation: Blend flour, cocoa powder, egg yolk, salt, cold butter, and cream cheese into a uniform dough, ensuring smooth texture and consistent mixing.
2. Dough Chilling: Encase dough in plastic film and refrigerate for 30 minutes to solidify and enhance flavor profile.
3. Custard Base: Whisk egg yolks with sugar and cornstarch until achieving a pale, silky consistency with no granular texture.
4. Milk Integration: Gently warm milk and gradually incorporate into egg mixture, continuously whisking to prevent protein separation and create a smooth custard foundation.
5. Custard Thickening: Cook custard over medium heat, stirring constantly until reaching a thick, creamy consistency that coats the back of a spoon.
6. Crust Baking: Preheat oven to 350°F, line crust with parchment paper and baking weights, baking for 30 minutes, then remove weights and continue baking 5 minutes until edges turn golden.
7. Custard Layering: Cool crust completely, then spread praline custard evenly across the surface, ensuring uniform coverage.
8. Flan Baking: Bake filled flan for 45-60 minutes at 350°F, monitoring to prevent excessive browning.
9. Hazelnut Caramelization: Create amber-colored caramel by cooking water and sugar, then fold roasted hazelnuts into mixture, spreading on silicone mat to cool and harden.
10. Final Assembly: Pour chocolate ganache over cooled flan, garnish with caramelized hazelnuts, and refrigerate for one hour to set and intensify flavors.
11. Serving: Slice chilled flan, showcasing intricate layers of chocolate, praline, and caramelized nut elements.

Notes

• Chill the Dough: Refrigerating the chocolate crust dough helps prevent shrinkage and maintains its crisp texture during baking.
• Prevent Curdling: Slowly stream warm milk into egg mixture while continuously whisking to ensure a smooth, silky custard without lumps.
• Monitor Baking Time: Watch the flan carefully during the final baking stage to avoid over-browning and maintain a perfect creamy consistency.
• Cooling is Crucial: Allow the flan to rest in the refrigerator for at least an hour to let flavors meld and achieve the ideal set texture.

• Prep Time: 50 minutes
• Cook Time: 1 hour 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 462
• Sugar: 36 g
• Sodium: 90 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 123 mg