Parisian Custard Flan (Flan Pâtissier)
Flan pâtissier Say it: flahn pah-tee-SYAY
Flan pâtissier is a classic French custard tart, sold in Parisian bakeries and eaten as a cold dessert or afternoon treat. A deep pastry case holds a thick, smooth vanilla custard that bakes to a set, sliceable center with a lightly burnished top. It tastes rich, milky and gently sweet, with the crisp, buttery pastry contrasting the creamy filling. Unlike a wobbly caramel flan, this one is firm enough to cut into neat wedges and is best served well chilled.
Parisian Custard Flan (Flan Pâtissier)
Flan pâtissier
Pronounced flahn pah-tee-SYAY
- Serves
- 8
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pastry
For the custard
Method
Butter a 9-inch (23 cm) springform pan or deep tart pan. Roll the chilled puff pastry on a clean surface to a 12-inch (30 cm) round, line the pan, press it into the corners, and trim so the pastry comes about 1 inch (2.5 cm) up the sides. Prick the base lightly with a fork and chill for 20 minutes.
Heat the milk, cream, vanilla and salt in a saucepan over medium heat until steaming and small bubbles appear at the edge; do not let it boil.
Whisk the eggs, sugar and cornstarch in a bowl until smooth and pale. Whisking constantly, ladle about 1 cup (240 ml) of the hot milk into the egg mixture, then pour everything back into the saucepan.
Cook over medium heat, whisking constantly, until the custard is very thick, glossy and gently bubbling, 2 to 3 minutes. Remove from the heat, whisk in the softened butter, and strain through a fine-mesh sieve if needed. Let cool for 10 minutes, then whisk smooth.
Heat the oven to 350°F (175°C). Pour the custard into the chilled pastry shell and smooth the top.
Bake on a baking sheet for 45 to 55 minutes, until the pastry is deep golden and the custard is set with only a slight wobble in the center. If the top browns too quickly, tent it loosely with foil after 35 minutes.
Cool completely on a wire rack, about 2 hours, then refrigerate for at least 4 hours or overnight until firm.
Run a thin knife around the edge, release the springform, and slide the flan onto a serving plate. Cut into wedges with a sharp knife wiped clean between slices.
Regional variants
Some bakers use pâte brisée instead of puff pastry for a shorter, crisper crust, and a splash of dark rum can replace part of the vanilla.
Cook's notes
- The custard must be thick before baking; if it still looks thin after 3 minutes, cook it 1 minute longer, whisking constantly.
- Do not skip the full chilling time, or the flan will not slice neatly.
- Set the pan on a baking sheet to catch any custard that bubbles over.
Serve with
Serve well chilled, plain, with coffee or tea.
Make ahead and storage
The baked flan can be covered and refrigerated for up to 3 days; serve cold, straight from the refrigerator.
