📝 About This Recipe
A cornerstone of every Parisian boulangerie, the Flan Pâtissier is a masterclass in texture, featuring a thick, silky vanilla custard nestled within a crisp, buttery shortcrust pastry. Unlike its Spanish cousin, this French classic is baked until the top develops a beautiful, signature burnt-caramel skin that contrasts perfectly with the creamy interior. It is an elegant, nostalgic dessert that balances the simplicity of milk and eggs with the luxurious aroma of real Bourbon vanilla.
🥗 Ingredients
Pâte Brisée (Shortcrust Pastry)
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold, cubed)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 1 Egg yolk (large)
- 2-3 tablespoons Ice water (as needed)
The Custard Filling
- 1 liter Whole milk (full fat is essential)
- 200 ml Heavy cream (35% fat content)
- 2 whole Vanilla bean (split and seeds scraped)
- 4 large Whole eggs (room temperature)
- 180 grams Granulated sugar
- 90 grams Cornstarch (sifted)
- 30 grams Unsalted butter (added at the end for shine)
👨🍳 Instructions
-
1
Prepare the pastry by rubbing the cold cubed butter into the flour, sugar, and salt using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
-
2
Add the egg yolk and ice water one tablespoon at a time, mixing just until the dough comes together. Wrap in plastic and chill in the refrigerator for at least 1 hour.
-
3
Roll out the chilled dough on a floured surface to about 3mm thickness and line a high-sided 8-inch (20cm) springform pan or cake ring. Trim the edges, prick the base with a fork, and freeze for 20 minutes.
-
4
Preheat your oven to 180°C (350°F). In a large saucepan, combine the milk, heavy cream, and the scraped vanilla seeds and pods. Bring to a gentle simmer over medium heat.
-
5
While the milk heats, whisk the eggs and sugar in a large bowl until slightly pale. Whisk in the cornstarch until perfectly smooth with no lumps.
-
6
Temper the eggs by slowly pouring about one-third of the hot milk into the egg mixture, whisking constantly to prevent curdling.
-
7
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking vigorously and constantly until the cream thickens and starts to bubble.
-
8
Once thickened, remove from heat and whisk in the 30g of butter until melted. Remove the vanilla pods.
-
9
Pour the hot custard into the cold pastry shell, smoothing the top with an offset spatula.
-
10
Bake for 50-60 minutes. The flan is done when the top has dark brown 'burnt' patches and the custard is set but still has a slight wobble in the center.
-
11
Remove from the oven and let it cool completely at room temperature. This is crucial for the texture to set correctly.
-
12
Refrigerate the flan for at least 4 hours, or preferably overnight, before removing from the tin and slicing.
💡 Chef's Tips
Use high-quality whole milk and real vanilla beans; extract simply cannot replicate the depth of flavor. Ensure the pastry is very cold when it goes into the oven to prevent it from shrinking down the high sides. Don't be afraid of the dark spots on top; that caramelization is the hallmark of an authentic Parisian flan. If the custard develops lumps while thickening, give it a quick blast with an immersion blender to make it silky smooth. Always slice with a hot, sharp knife for the cleanest, most professional-looking presentation.
🍽️ Serving Suggestions
Serve chilled or at room temperature with a dollop of lightly sweetened Chantilly cream. Pair with a strong espresso or a dark roast coffee to cut through the richness of the custard. A glass of sweet dessert wine, like a Sauternes, complements the vanilla notes beautifully. Top with fresh seasonal berries or a drizzle of salted caramel for a modern twist. Enjoy as a 'goûter' (afternoon snack) just like the locals do in France.