Save A timeless dessert featuring a buttery, crisp pastry base filled with smooth, creamy custard, perfect for any occasion.
I first discovered this French flan as a child during a trip to Paris with my parents. It's been my go-to dessert for family gatherings ever since.
Ingredients
- Ready-rolled shortcrust pastry: 1 sheet (approx. 250 g)
- Whole milk: 500 ml
- Heavy cream: 100 ml
- Vanilla bean (or extract): 1 bean or 2 tsp extract
- Eggs: 4 large
- Granulated sugar: 120 g
- Cornstarch: 40 g
- Salt: Pinch
Instructions
- Prepare the pastry:
- Preheat oven to 200°C (390°F). Line a 23 cm (9-inch) tart tin with the pastry, trimming the edges, then prick base with a fork. Chill for 10 minutes.
- Blind bake:
- Place parchment paper over pastry and fill with baking beans. Blind bake for 12 minutes, then remove beans and bake for 5 minutes until lightly golden. Cool slightly.
- Make the custard:
- Heat milk, cream, and vanilla in a saucepan until simmering, then remove from heat and let infuse for 5 minutes.
- Whisk egg mixture:
- In a bowl, whisk eggs, sugar, cornstarch, and salt until smooth.
- Combine mixtures:
- Gradually whisk the warm milk mixture into the egg mixture.
- Thicken custard:
- Return mixture to saucepan and cook over medium heat, whisking, until thickened (about 3–4 minutes). Remove from heat and discard vanilla bean.
- Bake to finish:
- Pour custard into pastry shell, smooth top, and bake for 18–20 minutes until just set with a gentle wobble.
- Cool and chill:
- Cool to room temperature, then chill for at least 2 hours before serving.
Save My family always asks for seconds at Sunday lunch when I make this flan. It's simple for me to put together while the kids help decorate the top.
Required Tools
You only need a tart tin, saucepan, whisk, bowls, parchment paper, and baking beans or pie weights for this recipe.
Nutritional Information
Each serving has about 250 calories, 13 g fat, 28 g carbohydrates, and 5 g protein.
Flan Variations
Try adding a sprinkle of nutmeg or switching to almond extract for a subtle twist.
Save This classic French pastry flan makes every occasion feel truly special. Serve chilled and enjoy with loved ones.
Recipe FAQ
- → How do I avoid a soggy pastry base?
Blind baking the pastry shell before adding the custard helps keep the base crisp and prevents excess moisture from the filling.
- → Can I use vanilla extract instead of a vanilla bean?
Yes, substitute 2 teaspoons of vanilla extract if a vanilla bean is not available for similar flavor infusion.
- → Is chilling important before serving?
Chilling allows the custard to fully set and enhances the texture and flavor, making it easier to slice.
- → Can I make the pastry from scratch?
Absolutely. Homemade pastry adds a personal touch and can improve flavor and flakiness, though ready-rolled is convenient.
- → How do I know when the custard is ready to bake?
The custard should be thickened and smooth after cooking in the saucepan, which ensures it sets properly when baked.
- → What can I use for decoration?
Try dusting with powdered sugar or adding a sprinkle of grated nutmeg for extra flavor and an attractive finish.