Flan Pâtissier Maison

Introduction

Flan Pâtissier, also known as Parisian flan, is a classic French dessert made with a rich, creamy custard baked inside a buttery pastry crust. Loved for its simplicity and smooth texture, this dessert is a staple in French bakeries and a comforting treat you can easily make at home. Whether served chilled or at room temperature, it’s always a crowd-pleaser.

Ingredients

For the pastry (pâte brisée or pâte sucrée)

• 250g (2 cups) all-purpose flour
• 125g (1/2 cup) cold unsalted butter, diced
• 1 egg
• 50g (1/4 cup) sugar (for pâte sucrée)
• Pinch of salt
• 1–2 tbsp cold water (as needed)

For the custard filling (crème pâtissière)

• 1 liter (4 cups) whole milk
• 1 vanilla bean (or 2 tsp vanilla extract)
• 6 egg yolks
• 150g (3/4 cup) sugar
• 90g (3/4 cup) cornstarch
• 30g (2 tbsp) unsalted butter

Instructions

Make the pastry:

1. In a bowl, mix flour, sugar (if using), and salt. Rub in the butter until it resembles breadcrumbs.
2. Add the egg and mix. Add cold water a little at a time until the dough comes together.
3. Form into a ball, wrap in cling film, and chill for at least 30 minutes.
4. Roll out and line a 24cm (9–10 inch) springform pan or tart ring. Prick the bottom and chill again.

Make the custard filling:

1. In a saucepan, heat the milk with the split vanilla bean (or extract) until steaming. Remove from heat and let infuse for 10 minutes.
2. In a large bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
3. Slowly pour the hot milk into the egg mixture while whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a smooth custard (about 5–7 minutes).
5. Remove from heat and stir in the butter. Let cool slightly.

Assemble and bake:

1. Preheat oven to 180°C (350°F).
2. Pour the custard into the prepared pastry shell and smooth the top.
3. Bake for 35–45 minutes, until the top is golden brown and slightly blistered.
4. Let the flan cool completely, then refrigerate for at least 2 hours before slicing.

Description

Flan Pâtissier has a silky, pudding-like texture with a golden, caramelized surface and crisp pastry base. The subtle vanilla flavor shines through, making it comforting and luxurious without being overly sweet. It’s the perfect make-ahead dessert for guests or weekend treats.

Tips

• Use whole milk for the richest, creamiest texture.
• Chill well before slicing to get clean, firm slices.
• Avoid curdling by whisking constantly and cooking the custard over medium heat.
• Use a tart ring or springform pan to get tall, bakery-style edges.
• Optional: Dust the top with powdered sugar or glaze with apricot jam for shine.

Variations

• Chocolate Flan: Add 100g melted dark chocolate to the custard.
• Coconut Flan: Replace 200ml of milk with coconut milk.
• Fruit Base: Add a layer of cooked apple or pear slices on the crust before pouring in the custard.
• No crust: Bake the custard alone in a greased pan for a crustless version (still delicious!).

Corrections / Common Mistakes

• Lumpy custard? Strain it before pouring into the crust.
• Runny texture? Ensure the custard is thickened before baking—it won’t firm up much in the oven.
• Soggy crust? Blind bake the pastry for 10 minutes before adding the filling if needed.
• Cracked top? It’s normal for a few cracks, but overbaking or too high heat can exaggerate it.

Enjoy!

Enjoy your homemade Flan Pâtissier chilled with a cup of coffee or tea. Its velvety vanilla filling and crisp pastry make every bite a little moment of French indulgence. Bon appétit!