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Chocolate caramel flan
A silky caramel and chocolate flan, resting on a slightly crunchy chocolate puff pastry base. Ideal for an elegant dessert to serve at the end of a meal.
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Critical Success Points
- • Roll the pastry to 2‑3 mm thickness to avoid a too thick base.
- • Blind bake the tart base to ensure crispness.
- • Achieve an amber caramel without burning it.
- • Bring the custard to a boil only once to avoid egg coagulation.
- • Do not overcook the flan during the final bake.
Safety Warnings
- • Caramel reaches very high temperatures; handle with care and wear kitchen gloves.
- • Use oven mitts to remove dishes from the oven.
- • Be careful of splatters when adding the caramel to the hot mixture.
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