French Pastry Classics #10: Flan Parisien

Ingredients

• 1 L whole milk (for the custard base)
• 2 vanilla beans (split and seeds scraped; or use vanilla paste)
• 180 g granulated sugar
• 3 eggs (large)
• 90 g cornstarch (to thicken the custard)
• 40 g unsalted butter (added to the hot custard)
• 250 g all-purpose flour (for the pâte brisée)
• 125 g cold unsalted butter (cubed, for the pastry)
• 1 tsp salt
• 50 ml cold water (to bind the pastry)

Steps

1. 1

   Prepare the pâte brisée by mixing the flour and salt in a bowl. Work in the cold cubed butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

2. 2

   Add the cold water and mix just until the dough comes together. Wrap in plastic and chill in the refrigerator for at least 1 hour.

3. 3

   Roll out the chilled pastry on a floured surface and line a high-sided 8-inch (20cm) tart ring or springform pan. Trim the edges and chill the lined mold for another 30 minutes.

4. 4

   In a large saucepan, bring the milk and vanilla (seeds and pods) to a simmer. Remove from heat and let infuse for 10 minutes.

5. 5

   In a separate bowl, whisk the eggs and sugar until pale, then whisk in the cornstarch until smooth.

6. 6

   Remove the vanilla pods from the milk. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.

7. 7

   Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and reaches a boil. Continue cooking for 1-2 minutes to cook out the starch.

8. 8

   Remove from heat and whisk in the 40g of butter until melted and incorporated. Pour the custard into a clean bowl, cover with plastic wrap touching the surface (to prevent a skin), and let cool to room temperature.

9. 9

   Preheat your oven to 400°F (200°C).

10. 10

    Pour the cooled custard into the pastry-lined mold and smooth the top with a spatula.

11. 11

    Bake for 40-50 minutes. The flan is ready when the top is caramelized with dark brown patches and the custard is set but still slightly wobbly in the center.

12. 12

    Allow the flan to cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing to ensure the texture is firm enough to cut.

Notes

The author emphasizes that the caramelization on top is a personal choice; for a traditional Parisian look, aim for deep brown spots. Using high-quality vanilla beans is essential for the intended flavor profile. The flan must be fully chilled before serving to achieve the correct 'clean slice' texture.

Nutrition per serving

• dessert
• baking
• French
• custard
• tart
• vanilla
• pastry