Name: Flan Pâtissier
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 24 h
Cuisine: French
Ingredients: Crème Pâtissière:; 1 litre (1 quart) whole milk; 2 vanilla beans, seeds scraped, beans reserved; 1 cup caster sugar, divided; 120g egg yolks (~6–7 large yolks, 100 ml); 1 large egg; 7 tbsp (70g) cornflour/cornstarch; 50g unsalted butter, cut into 1cm cubes (cold); Pastry:; 2 sheets frozen butter puff pastry (25cm / 10″ squares, 185g each); 1 egg yolk, whisked (for brushing); Butter (for greasing pan)

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Flan Pâtissier, also known as Parisian Flan, is a traditional French custard tart that features a golden puff pastry crust filled with silky-smooth vanilla custard. Unlike lighter custards or crème brûlée, this version is firm enough to slice yet melts in your mouth. With its caramelized top and creamy center, it’s a show-stopping dessert that’s both rustic and elegant.

Why You’ll Love This Recipe

Flan Pâtissier is rich, comforting, and deeply satisfying. The custard is made with real vanilla, whole milk, and egg yolks, creating an indulgent filling that’s just the right amount of sweet. It’s nestled in a crisp, buttery puff pastry crust that adds texture and contrast. While it requires a bit of planning, every step is simple and well worth the time. This is the kind of dessert that feels special without being fussy.

Flan Pâtissier

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the custard (Crème Pâtissière):
1 liter whole milk
2 vanilla beans, seeds scraped (keep the pods)
1 cup caster sugar, divided
6–7 large egg yolks (120g total)
1 large egg
7 tablespoons (70g) cornstarch
50g unsalted butter, cubed and cold

For the pastry crust:
2 sheets frozen butter puff pastry (25cm / 10″ square, 185g each)
1 egg yolk, whisked (for brushing)
Butter, for greasing pan

Directions

Make the custard:

In a large saucepan, combine milk, vanilla seeds, vanilla pods, and ¼ cup of the sugar. Heat to just before boiling, stirring until sugar dissolves. Remove from heat, cover, and let steep for 10 minutes.
In a bowl, whisk together the egg yolks, whole egg, and remaining sugar. Add cornstarch and whisk until smooth.
While whisking, slowly pour in half the hot milk mixture to temper the eggs. Then pour the egg mixture back into the pan.
Return to medium-low heat and cook, whisking constantly, until thickened and bubbling (about 3–5 minutes). Once you see large bubbles, continue to whisk for another 20 seconds.
Remove from heat and whisk in the butter until fully melted and incorporated.
Strain the custard through a fine sieve into a bowl. Cover with plastic wrap pressed directly on the surface. Cool completely on the counter, then refrigerate for 12–24 hours.

Prepare the pastry crust:

Work with pastry while still mostly frozen. Cut one sheet into a circle to fit the base of a 20cm (8″) springform pan. Cut three 25 x 5.5 cm strips from the second sheet for the sides.
Grease the pan and line the sides with parchment paper. Place the pan on a square of baking paper.
Line the pan’s sides with pastry strips, overlapping slightly. Press gently to seal.
Brush the bottom edge of the side pastry with water and fit the base circle into the pan. Press to seal the edges.
Prick the base 30 times with a fork. Freeze the crust for at least 4 hours or overnight.

Blind bake the crust:

Preheat oven to 220°C (430°F).
Line the crust with baking paper and fill with baking weights up to 1 cm below the rim.
Bake for 25 minutes. Remove weights and bake for another 5 minutes. Let cool for 10 minutes.

Assemble and bake the flan:

Reduce oven temperature to 200°C (390°F).
Remove the chilled custard from the fridge and whisk until smooth. Pour into the baked crust, filling up to 1 cm below the rim. Smooth the top.
Brush the custard surface with egg yolk.
Bake for 65 minutes, rotating the pan at 45 minutes. The flan will puff up in the final 15 minutes. It should be golden and set but still jiggly in the center.
If needed, use the broiler for a minute or two to brown the top—watch closely to avoid burning.
Cool on the counter for 4 hours, then refrigerate in the pan (loosely covered) for 12+ hours.

Serve:

Remove from the fridge 1 hour before serving.
Slice with a sharp knife for clean cuts. The custard should be firm enough to slice yet creamy and soft when eaten.

Servings and timing

Servings: 10–12
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Refrigeration Time: 1 day
Total Time: About 1 day and 2 hours

Variations

Flavored Custard: Add orange or lemon zest for citrus notes.
Chocolate Swirl: Whisk in melted dark chocolate to half the custard for a marbled flan.
No Vanilla Bean: Substitute with 2 teaspoons of pure vanilla extract.
Gluten-Free: Use gluten-free puff pastry.
Crustless: Bake the custard in a dish without pastry for a simpler version.
Nut Crust: Use a shortcrust base with ground almonds or hazelnuts for a twist.
Coffee Flavor: Infuse milk with instant espresso or brewed coffee.
Caramel Top: Sprinkle sugar over the top and torch like crème brûlée.
Berry Layer: Add a thin layer of fresh berries before pouring in the custard.

Storage/Reheating

Store Flan Pâtissier in the refrigerator, loosely covered, for up to 5 days. The crust is crispiest in the first 24 hours but still delicious afterward. Do not freeze, as the custard can separate. Serve cold or at room temperature—no reheating required.

FAQs

Can I use store-bought vanilla extract instead of beans?

Yes, use 2 teaspoons of vanilla extract in place of vanilla beans.

Do I really need to chill the custard overnight?

Yes. Chilling helps set the custard properly and enhances the flavor and texture.

Why does the custard puff up during baking?

This is normal and part of the cooking process. It will settle and firm up as it cools.

Can I skip the blind baking step?

No, blind baking ensures a crispy base and prevents a soggy crust.

How do I know when the flan is done baking?

It should be puffed and golden with a slight wobble in the center—like a cheesecake.

Can I use shortcrust instead of puff pastry?

Yes, but puff pastry gives a lighter, flakier result that’s traditional for Flan Pâtissier.

Can I make this recipe in advance?

Absolutely. It’s best served the day after baking, once fully chilled and set.

What if I don’t have baking beads?

Use dried beans or rice as a substitute for pie weights when blind baking.

Can I make mini versions?

Yes, bake in individual tart tins and reduce the baking time by 10–15 minutes.

Is this the same as Portuguese egg tart?

Not quite. Portuguese egg tarts are smaller with a more caramelized top and different filling ratio. This is thicker, richer, and uniquely French.

Conclusion

Flan Pâtissier is a stunning dessert that’s deceptively simple at its core—a flaky puff pastry crust filled with smooth, rich vanilla custard. With a few key steps and some patience, you can create this iconic French tart right at home. Whether for a special occasion or a weekend baking project, it’s guaranteed to impress with its classic elegance and irresistible flavor.