Description
Flan Pâtissier, also known as Parisian Flan, is a traditional French custard tart with a buttery puff pastry crust and a rich, creamy vanilla custard filling. This stunning dessert is like a giant crème brûlée tart, elegant yet rustic, and absolutely irresistible.
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)
Instructions
- Infuse Milk: In a saucepan, combine milk, vanilla bean seeds and pods, and 1/4 cup sugar. Bring just to a simmer, remove from heat, cover, and steep 10 minutes.
- Yolk Mixture: In a large bowl, whisk egg yolks, whole egg, and remaining sugar. Add cornstarch and whisk until smooth.
- Temper Eggs: Slowly whisk in half of the hot milk into the egg mixture. Return all to the saucepan.
- Thicken Custard: Cook over medium-low heat, stirring constantly until thickened (3–5 minutes). Continue to cook for 20 seconds after large bubbles appear. Remove from heat.
- Finish Custard: Whisk in cold butter until fully incorporated. Strain through a fine sieve into a bowl. Cover with plastic wrap touching surface. Cool at room temp, then refrigerate 12–24 hours.
- Prepare Crust: Grease sides of a 20cm (8″) springform pan and line with baking paper (no pan base). Cut puff pastry to fit base and sides. Line pan with side strips, then press in base. Seal corners and prick base with fork. Freeze 4–24 hours.
- Blind Bake: Preheat oven to 220°C (430°F). Line crust with crumpled parchment in an X shape. Fill with baking beads just below rim. Bake 25 minutes, remove beads, and bake 5 minutes more. Cool 10 minutes.
- Assemble Flan: Lower oven to 200°C (390°F). Whisk chilled custard to loosen and pour into crust, filling to 1cm below rim. Smooth top and brush custard with egg yolk.
- Bake Flan: Bake for 65 minutes, rotating tray at 45 minutes. It will puff up like a soufflé. Remove from oven — it will be jiggly but sets as it cools. Broil top briefly if more color is desired.
- Cool & Chill: Cool on counter 4 hours in pan. Cover and refrigerate 12+ hours. Remove from fridge 1 hour before serving.
- Serve: Slice and serve at room temperature. The custard is silky smooth and sliceable, and the pastry flaky and crisp.
Notes
- For best results, let the custard refrigerate overnight before baking.
- Puff pastry is easiest to work with when very cold; keep it chilled while shaping.
- Use leftover custard for small tartlets or enjoy as pudding.
- The tart is best enjoyed within 24 hours but keeps well for 4–5 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
