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Parisian Flan (Parisian Custard Pie)

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Ingredients

Adjust Servings:
For the base
200 grams puff pastry or shortcrust pastry
For the Custard
500 ml milk
250 ml pure cream heavy cream (35% fat content)
100 grams egg yolks from a medium size egg
1 vanilla pod or a tablesppon of vanilla essence
125 grams caster sugar granulated sugar
50 grams cornstarch corn flour (maizenna)

Parisian Flan (Parisian Custard Pie)

The dessert every French Knows

Features:
  • Butter
  • Dairy
  • flour
  • Pastry

Ingredients

  • For the base

  • For the Custard

Directions

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the Parisian flan is a simple custard tart /pie recipe that has been around in France for decades. if you have not tried one, your knowledge of French food is definitely dented. For the recipe you will need some puff or shortcrust pastry and a 18 to 22 cm Tart or pie dish or even a cake mould should do to.

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Steps

1
Done

Start by warming up the milk and cream together

In a sauce pan , on high heat, pour in all of the milk and cream the add the vanilla pod split open ( make sure you scrap the beans out and add them in the milk too)

2
Done

Mix the egg, sugar and starch together

In a large bowl, whisk the eggs and sugar together until the mix become whitish (it should become of cream like color). when done add the starch (corn flour) and incorporate in the mix of eggs and sugar.

3
Done

Pour the warm milk over the egg mix

when the milk reaches boiling point let it rest for a few minutes. remove the vanilla pod then start pouring the milk over you egg mix little bit at at time while whisking gently but continuously. keep on going until all of the milk is incorporated.

4
Done

Pour the mixture back in the sauce pan and cook

use the same pan you used to cook the milk in and pour all of mix you just made in the pan. turn the heat on medium high and bring to the boil while stirring continuously with a wooden spoon.
very quickly the mix will thicken and start to boil. when it does turn the heat back on low and keep cooking for a good 10 minutes then turn the heat off.

5
Done

Pour the pastry cream in a bowl and let it cool down

Well done you have just made a pastry cream! now pour all of your cream in a clean cold bowl cover with plastic wrap to the touch (meaning your plastic wrap has to be in contact with the cream to avoid that crust form on top) when done let the cream cool down totally you can put it in the fridge to accelerate the process.

6
Done

Assemble and bake the Parisian Flan

Prepare you tart or pie dish by coating it with a little bit of butter then lightly dust it with flour. ( that's to avoid the pastry to stick ) take out you pastry cream and whisk it so that it becomes more workable. Then , start first by Laying down the puff pastry or shortcrust in the tart or pie dish. when done fill the dish with all of the cold pastry cream.
flatten the top with a spatula to make sure the surface is even. Bake the Parisian flan at 170 degrees Celsius \ 338 Fahrenheit for 35 minutes (or until a golden crust has formed on top)

7
Done

Reserve until cold then serve

On of the most important step with the Parisian flan is the need of letting it cool down before serving.
so when your flan is ready let it cool down totally before starting to cut it. it is better serve totally cold.

FCA

Host and author on The French Cooking Academy.
Favorite cooking tag lines:
” Russians have caviar, we have crepes”

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5 Comments Hide Comments

Just One question. There is heavy cream in The ingredients lista but I could nota find It in The preaparation. Should It be combined with The milk ?

Hi Stephane! I’m making this dish tonight. Roughly how thick should the puff pastry be laid out?? Cheers – Paul

Hi Paul
I have amended the ingredients and expanded the explanations slightly to make sure the recipe is “home friendly” and that the pastry cream keeps nice and firm. ( I added more pastry gramage and 10 grams of extra starch) regarding your question the pastry has to be Very thin in fact can even use shortcrust pastry which is easy to make by hand. In any case layed it out very thinly. Just about 3 to 4 millimetres thick. Not sure how much that is in inches. Let me know how you go.
Stephane

Thanks Stephane – I appreciate you getting back to me! The Flan turned out excellent and everyone at work loved it! Next time I make this, I will use the shortcrust pastry recipe – thanks again! I’m loving your page. Paul.

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