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
Baking 40 min
Servings 6
Level Débutant

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

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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.

Preparation steps

Step 1
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.
Step 2
In a bowl, whisk together the caster sugar, vanilla sugar and eggs.
Then add the sifted cornstarch.
Mix well.
Step 3
Bring the milk to the boil in a saucepan, then add the vanilla flavoring.
Step 4
Pour the milk over the egg/sugar/cornstarch mixture, mixing vigorously.
Step 5
Return the dough to the heat and allow to thicken.
As soon as it comes to the boil, stop cooking and add the butter.
Step 6
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.
Baking information
- Temperature
  180°C 356°F
- Baking time 25 min