Make Chocolate Custard
Eggs, yolks, and sugar in a bowl. Whisk eggs vigorously for 30 seconds to lighten colour.
3 Egg Yolks,2 Eggs,1 Cup White Sugar
Smoothly mix cornflour and salt.
Mix ½ cup corn starch and ½ teaspoon salt.
2
Heat milk and cream in a large saucepan on medium.
2.5 cups Whole Milk, 1 ¾ cups Whipping Cream
When the milk/cream mixture steams, whisk it into the egg/sugar mixture. Whisk as you add. To avoid scrambling eggs, slowly add hot milk.
3
Return the mixture to the saucepan and lower heat to medium-low after adding milk. Whisk constantly as custard thickens.When your finger leaves a trail on the back of a spoon coated in custard, it's ready.
4
Remove the custard from heat and sieve it if it has lumps. Continue if it looks smooth.
Whisk the chocolate into the hot custard until it melts and becomes smooth and silky.
5
Chocolate-based pastryPreheat oven to 350°F / 180°C and line baking sheet with parchment.Whisk flour, icing sugar, cocoa powder, and salt. Mix dry ingredients with vanilla and microwave-melted butter.
6
Mix everything until a smooth, thick paste forms. Knead the paste into dough 3–4 times, no more.Flatten the pastry with a small rolling pin or your hands on the lined baking sheet into a large circle larger than your pastry ring.
7
Make flan.
After the chocolate custard cools to lukewarm, preheat oven to 350°F / 180°C.
Your pastry ring should be in the chocolate pastry. Leave it alone and break off the pastry overhang.
Lightly butter the pastry ring inside.