Flan Pâtissier

Name: Flan Pâtissier
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: France
Ingredients: 1 pie dough ((homemade or store-bought)); 1 L of whole milk; 200 g of sugar; 100 g of cornstarch; 4 eggs; 1 vanilla bean; butter

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This Parisian flan features a pastry cream custard baked on a pie crust. 🥧 Its texture is firm and creamy. Let it cool completely before cutting.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Rest: 2 h
Difficulty: Easy
Per person: €1.13

By the CookinBreak team

Ingredients 7

servings

Estimated cost €9.00

Equipment

Saucepan
Whisk
Rolling pin
Parchment paper
Kitchen knife
Pie pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F.

Butter the tart pan and line it with the pie crust. Prick the bottom with a fork and set aside in the refrigerator.
In a saucepan, heat the milk (and the vanilla bean split in half if you are using one) until boiling, then remove from the heat.
In a large bowl, beat the eggs with the sugar until the mixture turns pale. Then add the cornstarch and mix well.
Pour the hot milk over this mixture, stirring constantly.
Pour everything into the tart pan and bake for about , until the flan is well browned.
Let cool to room temperature, then refrigerate for at least before serving.

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Nutrition facts

per serving · estimate

250kcal

Protein6 g10%
Carbs40 g65%
Fat7 g26%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌼 For an even creamier flan, stir a teaspoon of vanilla extract into the milk and egg mixture. If you like richer flavors, try adding a touch of lemon or orange zest to the dough before baking. 🍋🍊

Freezing : Can you freeze this recipe?

Yes

Baked. Up to 2 months in plastic wrap then foil, or a container. Thaw slowly in the fridge.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge, covered with plastic wrap pressed on the surface.

Making ahead : Can you make it the day before?

Yes

Can be made entirely the day before. Often improves the texture and flavors.

Reheating : How do you reheat it?

The flan is eaten cold. Reheating alters the texture of the custard and the crust.

Variations

Flavor the custard with shredded coconut or lemon zest.
Add melted chocolate to the hot milk for a chocolate flan.
Replace the vanilla bean with vanilla extract.

Mistakes to avoid

Cutting the flan while warm: it collapses. Let it cool, then refrigerate for 2 hours.
Pouring the boiling milk onto the eggs all at once: they scramble. Pour it in while stirring constantly.
Forgetting to prick the crust: it puffs up. Prick the bottom with a fork.

Frequently asked questions

What is the cornstarch for in a flan pâtissier?

Cornstarch thickens the custard as it bakes and gives it its firm, creamy texture, without flour. Mix it well with the eggs and sugar before adding the hot milk, to avoid lumps in the custard.

Can you use vanilla extract?

Yes, instead of the vanilla bean split in half, use a teaspoon of vanilla extract, added to the egg mixture. The bean gives a more intense aroma, with its little black seeds visible.

Can you use a store-bought pie crust?

Yes, the recipe accepts a homemade or store-bought pie crust. Line the buttered pan, prick the bottom with a fork and keep it in the refrigerator while you prepare the custard.

How do you know when the flan is done?

After about 40 minutes at 180 °C, the surface should be well browned. The custard firms up further as it cools: let it cool to room temperature, then refrigerate at least 2 hours before cutting.