Parisian Flan

Ingredients

• 250 g all-purpose flour (plus extra for rolling)
• 50 g granulated sugar (for the pastry)
• 125 g unsalted butter (cold and cubed, for the pastry)
• 1 egg (large, for the pastry)
• 1 L whole milk (full-fat)
• 250 ml heavy cream (for the custard)
• 180 g granulated sugar (for the custard)
• 90 g cornstarch (sifted)
• 4 egg yolks (from large eggs)
• 2 tsp vanilla extract
• 0.25 tsp fine salt (for the pastry and custard)

Steps

1. 1

   Make the pastry. In a mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

2. 2

   Add the egg and mix just until the dough comes together. If it seems dry, add a teaspoon of cold water at a time. Do not knead the dough, as overworking it will make the crust tough.

3. 3

   Flatten the dough into a disk, wrap it, and refrigerate it for at least 30 minutes. Chilling prevents the pastry from shrinking during baking.

4. 4

   Lightly butter a deep 20-cm (8-inch) round cake or tart pan. Roll the chilled dough on a lightly floured surface into a circle about 3 mm thick, then line the pan, pressing the dough firmly into the corners. Trim the excess and prick the base lightly with a fork.

5. 5

   Chill the lined pan for 20 minutes while you prepare the custard. Preheat the oven to 220°C (425°F).

6. 6

   Make the custard. Pour the milk and cream into a saucepan and heat over medium heat until steaming and just beginning to simmer around the edges. Do not let it boil vigorously.

7. 7

   While the dairy heats, whisk the sugar, cornstarch, egg yolks, vanilla, and salt in a large heatproof bowl until smooth and pale. Whisk thoroughly so no cornstarch lumps remain.

8. 8

   Gradually pour the hot milk mixture into the yolk mixture while whisking constantly. Return the mixture to the saucepan.

9. 9

   Cook the custard over medium heat, whisking continuously, until it thickens to a pudding-like consistency and reaches a gentle bubble, about 3 to 5 minutes. Continue whisking for about 1 minute after it thickens, then remove it from the heat.

10. 10

    Pour the hot custard through a fine-mesh sieve into the chilled pastry shell. Smooth the surface with a spatula and gently tap the pan on the counter to release large air bubbles.

11. 11

    Bake at 220°C (425°F) for 15 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for 35 to 40 minutes, until the top is deeply browned and the center still has a slight wobble when the pan is gently shaken.

12. 12

    Cool the flan completely in the pan on a rack, then refrigerate it for at least 2 hours, preferably overnight, until fully set. Run a thin knife around the edge before unmolding and serve chilled or slightly cool.

Notes

The source page was paywalled and provided only the title and a short description, so the ingredient quantities and method are a reconstruction of a conventional Parisian flan rather than a verified transcription of Allison Chen's full recipe. Refrigerate leftovers covered for up to 3 days.

Nutrition per serving

• dessert
• French
• custard tart
• baked
• vegetarian