Parisian Flan (Flan Pâtissier)

Ingredients

• 160 g all-purpose flour (plus more for dusting)
• 40 g granulated sugar (for the pastry)
• 0.25 tsp fine salt (for the pastry)
• 85 g unsalted butter (cold, cut into small pieces)
• 1 large egg (for the pastry)
• 1 tbsp ice water (add only as needed to bring the dough together)
• 1000 ml whole milk (for the custard)
• 250 ml heavy cream (for the custard)
• 1 vanilla bean (split lengthwise; vanilla powder or paste may be substituted)
• 4 large eggs (for the custard)
• 2 egg yolks (for the custard)
• 180 g granulated sugar (for the custard)
• 80 g cornstarch (for the custard)
• 2 tsp vanilla extract (for the custard)
• 60 g apricot preserves (optional, for glazing)

Steps

1. 1

   Make the pastry. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs with a few pea-size pieces of butter remaining.

2. 2

   Add the egg and pulse just until incorporated. Add the ice water a little at a time, pulsing only until the dough begins to clump; do not overwork it.

3. 3

   Turn the dough onto a lightly floured work surface and press it together. Shape it into a disk, wrap it, and refrigerate for at least 30 minutes.

4. 4

   Roll the chilled dough into a round large enough to line the bottom and sides of a 9-inch springform pan. Fit it into the pan, pressing it firmly into the corners and leaving the sides about 2 inches high. Trim excess dough, patch any cracks, and refrigerate the dough-lined pan while preparing the filling.

5. 5

   Make the custard. In a large saucepan, combine the milk, heavy cream, and split vanilla bean. Heat over medium until steaming and just below a simmer. Remove from the heat and let the vanilla infuse for about 10 minutes.

6. 6

   In a large bowl, whisk the eggs, egg yolks, and sugar until smooth. Whisk in the cornstarch until no lumps remain, then whisk in the vanilla extract.

7. 7

   Remove the vanilla bean from the hot dairy. Gradually whisk the hot dairy into the egg mixture to temper it, then return the mixture to the saucepan.

8. 8

   Cook over medium heat, whisking constantly, until the custard comes to a boil and becomes very thick, about 5 to 8 minutes. Continue whisking for about 1 minute after it thickens so the cornstarch is fully cooked. The custard should hold soft ridges from the whisk.

9. 9

   Strain the hot custard through a fine-mesh sieve into a bowl to remove any lumps or bits of cooked egg. Let it cool briefly, whisking occasionally to prevent a skin from forming.

10. 10

    Heat the oven to 425°F (220°C). Pour the warm custard into the chilled pastry-lined pan and smooth the surface. Refrigerate the filled tart uncovered for up to 30 minutes while the oven heats; this helps the surface skin form and keeps the filling from souffléing above the crust.

11. 11

    Bake on the middle rack until the top is deeply burnished brown and the custard is set around the edges but still gently jiggly in the center, about 40 to 50 minutes. A dark nonstick pan may brown and cook more quickly; a light-colored pan may require additional time. Do not bake until the center is completely firm.

12. 12

    Transfer the tart to a rack and cool completely in the pan. Once fully cool, cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and sliceable.

13. 13

    For the optional glaze, warm the apricot preserves with a small splash of water until loose, then brush a thin layer over the chilled surface. Release the tart from the springform pan and serve cold.

Notes

Parisian flan is typically served chilled and keeps for up to 3 days in the refrigerator. For clean slices, use a serrated knife to gently saw through the browned surface and crust, then finish the cut with a chef’s knife dipped in hot water and wiped dry. Allow the tart to cool completely before refrigerating; chilling it while warm can cause the custard edges to pull away from the crust.

Nutrition per serving

• dessert
• French
• custard tart
• baked
• vegetarian
• make-ahead
• chilled
• pastry