Pastry flan
Indulge in the classic French custard pie with our Flan pâtissier recipe, a creamy, dreamy dessert with a rich custard filling and a delicate, crisp pastry crust. This beloved bakery staple, known for its smooth texture and vanilla-infused flavor, is a testament to the simplicity and elegance of French pâtisserie. Whether you’re an experienced baker or a novice in the kitchen, our guide will walk you through the steps to creating this timeless treat that’s perfect for any occasion.
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Preparation 15 min
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Baking 40 min
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Servings 6
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Level Débutant
Ingredients
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Note
Vary the recipe by choosing puff pastry rather than shortcrust.
Tip
For even more vanilla flavor, infuse a vanilla pod in the boiling milk.
Pre-requisite recipe
Preparation steps
- Baking information
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Temperature180°C
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Baking time 25 min
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Your comments
Pastry flan
Indulge in the classic French custard pie with our Flan pâtissier recipe, a creamy, dreamy dessert with a rich custard filling and a delicate, crisp pastry crust. This beloved bakery staple, known for its smooth texture and vanilla-infused flavor, is a testament to the simplicity and elegance of French pâtisserie. Whether you’re an experienced baker or a novice in the kitchen, our guide will walk you through the steps to creating this timeless treat that’s perfect for any occasion.
Note
Vary the recipe by choosing puff pastry rather than shortcrust.
Tip
For even more vanilla flavor, infuse a vanilla pod in the boiling milk.
Ingredients
- Shortcrust pastry : 1
- Eggs : 3
- Vanilla Extract : 3 tablespoons
- Unsalted butter : 20 grams
- Vanilla sugar : 20 grams
- Corn starch : 75 grams
- Milk : 750 milliliters
- Caster sugar : 150 grams
Preparation steps
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Start by making the shortcrust pastry.
Line the baking tin with butter and a thin layer of flour, or place directly on a sheet of baking paper.
Place in the fridge while you make the flan. -
In a bowl, whisk together the caster sugar, vanilla sugar and eggs.
Then add the sifted cornstarch.
Mix well. -
Bring the milk to the boil in a saucepan, then add the vanilla flavoring.
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Pour the milk over the egg/sugar/cornstarch mixture, mixing vigorously.
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Return the dough to the heat and allow to thicken.
As soon as it comes to the boil, stop cooking and add the butter. -
Pour the flan mixture over the darkened, pricked shortcrust pastry and bake at 180 degrees Celsius for 25 minutes.
Baking is complete when a light-brown crust has formed.Depending on the diameter of your mold, the thickness of the flan will be greater or lesser, so the baking time may vary.
- Temperature: 180°C
- Baking time: 25 min