Parisian flan recipe
This emblematic French dessert is absolutely to try! The texture and the taste are just perfect. The crunchy of the dough and the creamy texture of the cream, are just a dream.
Basically composed of a pie crust and a vanilla custard on the top, this recipe is really easy to bake and will convince all your guests.
The traditional vanilla flavor is for me a must-have, but you could find now a lot of different flavor as chocolate, coffee, coconut, …
Servings
10
Prep time:
20min
Cook time:
50min
Resting time:
3h
Introduction
About this Recipe
The recipe was discovered in France during the coronation of Henri IV from England. This dessert was served during the event in 1399.
Now, this delicious treats could be found around the world in different adaptation like the “Pasteis de nata” from Portugal with a puff pastry, the “custard tart” in England, and even in China.
Nowadays, the Parisian flan is still an emblematic dessert. You could find it in almost every bakery in France.
Ingredients
Pie crust
- 2 cups + 1 tbsp (250g) of all-purpose flour
- 1 stick + 1 tbsp (125g) of butter
- 1/3 cup (83g) of liquid (1 egg + water)
Custard
- 2 + 1/2 cups (600g) of milk
- 3/4 cups + 1 tbsp (200g) of liquid cream (30% fat)
- 4 eggs
- 1 cup (190g) of granulated sugar
- 2 tbsp (60g) of cornflour
- 1 vanilla pod
- 1 tbsp of vanilla sugar
Step by Step Instructions
Step 1
Prepare your pie crust according to the recipe just here.
When it’s done, place it to cool for 30min.
Step 2
When your pie crust is cool, take your cake ring (or any tart tin you want. I recommend that you use a high one to have a nice custard layer 😉). Spread your pie crust a little bit bigger than your dessert ring, and place your dough in the tart tin.
Prick the dough with a fork and place it in the fridge while you are preparing the custard.
Step 3
Preheat your oven at 180°C (356°F).
Pour the milk and the cream in a sauce pan. Take a chopping board and a knife. Press the vanilla pod all long with the knife and open it. Get the seeds inside and place them in the sauce pan. Add the vanilla pod as well and place everything on low heat.
Step 4
Meanwhile, whisk together your eggs, granulated and vanilla sugar. Then, add the cornflour and whisk to combine everything.
Step 5
When your milk and cream are to the boil, pour them in your egg mix and whisk quickly to combine all the elements. Pour back your mix in the sauce pan and place it back on the heat to cook your custard.
Whisk continually until your cream thickens.
Step 6
Then, pour it in your pie crust previously prepared and place your custard tart in the oven for 45/50min.
Let it cool at room temperature and place it in the fridge for 3h at least before tasting!
YOUR FREE EBOOK!
- 14 free pages full of advices to master the art of French tarts.
- Our « Foolproof » pie crust recipe
- 5 delicious tart recipes to use it
- A delicious salty version: The French Quiche
