Parisian Custard Flan (Flan Pâtissier)
8 servings
80 minutes
Parisian flan (Flan Pâtissier) is a delicate and elegant dessert that embodies French culinary art. Its history dates back to medieval France, where custards were already popular among the nobility. Today, this flan has become a classic of the French pastry school. Its airy, smooth cream made from milk, eggs, and vanilla creates a delightful balance of flavors—creamy with a hint of sweetness and vanilla aroma, enveloped in a crispy puff pastry base. Flan is served chilled and can be enhanced with a scoop of ice cream for added flavor. It is perfect as an exquisite finish to dinner or for a cozy family tea time. This dessert evokes nostalgia and transports you to small French cafes with views of the Eiffel Tower.
1
Preheat the oven to 180°C.
2
Bring the milk to a boil, adding vanilla (ground pod/vanilla extract/vanillin) beforehand.
- Milk: 1 l
- Vanilla: to taste
3
While the milk is heating, mix the eggs with powdered sugar in a salad bowl; add corn starch and stir until smooth.
- Chicken egg: 6 pieces
- Powdered sugar: 150 g
- Cornstarch: 120 g
4
Gradually pour the boiling milk into the mixture of eggs, sugar, and starch; stir.
- Milk: 1 l
5
Put the cream on low heat and, stirring continuously, bring it back to a boil, then cook for another 2-3 minutes until the cream thickens.
6
Roll out the puff pastry and place it in a baking dish previously greased with butter. Pour the custard into the dish and bake for 40 minutes.
- Puff pastry: 250 g
- Butter: 30 g
7
Flan is ready. It is served cold, optionally with a scoop of ice cream.