Parisian Flan (French Custard Pie) Recipe

Introduction

Parisian Flan, also known as French Custard Pie, is a classic dessert with a silky, creamy custard nestled in a tender pastry crust. This elegant treat combines rich vanilla-infused custard with a perfectly baked shell, making it an irresistible choice for any occasion.

Ingredients

• 3 cups (750 ml) milk
• 1 cup (250 ml) sugar
• 1 vanilla bean, split and scraped
• 6 tablespoons (90 ml) cornstarch
• 1 cup (250 ml) 35% cream
• 4 egg yolks
• 1 egg
• 1½ cups (375 ml) unbleached all-purpose flour
• 1 tablespoon (15 ml) sugar
• ¼ teaspoon (1 ml) salt
• ¾ cup (180 ml) cold unsalted butter, diced
• ¼ cup (60 ml) milk
• 1 egg yolk

Instructions

1. Step 1: In a saucepan, bring the milk, sugar, vanilla bean, and scraped seeds to a boil. Remove from heat, cover, and let steep for 10 minutes to infuse the flavors.
2. Step 2: In a bowl, whisk together the cornstarch and cream until smooth. Add the egg yolks and whole egg, then slowly whisk this mixture into the infused milk.
3. Step 3: Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or spatula, making sure to scrape the bottom. Cook until the custard thickens and coats the back of a spoon. Remove from heat, strain the custard, cover with plastic wrap directly on the surface, and chill in the refrigerator or over an ice bath.
4. Step 4: For the crust, combine flour, sugar, and salt in a food processor. Add cold diced butter and pulse in short bursts until mixture resembles pea-sized crumbs.
5. Step 5: Add milk and egg yolk, then pulse until the dough just starts to come together. Form the dough into a disc with your hands.
6. Step 6: On a floured surface, roll out the dough and line an 8-inch (20 cm) diameter, 2½-inch (6 cm) deep springform pan. Press the dough firmly into the pan, trim excess leaving about ¼ inch (½ cm) margin above the custard level later, then chill in the freezer for 15 minutes or refrigerator for 30 minutes.
7. Step 7: Preheat the oven to 400 °F (200 °C), placing the oven rack in the lowest position.
8. Step 8: Pour the cooled custard into the crust. Trim any excess dough so it is just above the custard level. Place the pan on a baking sheet and bake for 40 to 45 minutes, until the custard is set but still slightly wobbly in the center.
9. Step 9: Set the oven to broil and caramelize the surface of the custard for about 5 minutes, or until it develops a lightly burnt, caramelized finish. Remove from the oven and let cool.
10. Step 10: Refrigerate the flan for at least 6 hours to fully set. Unmould before serving.

Tips & Variations

• For a smoother custard, be sure to strain it after cooking to remove any lumps.
• Use a high-quality vanilla bean or substitute with 2 teaspoons of vanilla extract if unavailable.
• Chilling the crust before baking helps prevent shrinking and keeps it crisp.
• Try adding a sprinkle of cinnamon or nutmeg to the custard for a warm spice twist.

Storage

Store the flan covered in the refrigerator for up to 3 days. It is best served chilled. Reheat is not recommended as it may alter the texture of the custard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard a day ahead?

Yes, the custard can be prepared and chilled in advance. Just keep it covered tightly to prevent it from absorbing odors in the fridge.

What type of pan is best for this flan?

A springform pan with at least 2½-inch depth works best to hold the custard and pastry securely during baking.

Parisian Flan (French Custard Pie) Recipe

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Parisian Flan is a classic French custard pie featuring a smooth, rich vanilla-infused custard nestled in a buttery, tender pastry crust. This decadent dessert is baked to perfection and finished with a caramelized top, offering a delightful combination of creamy texture and a subtly caramelized flavor. Perfect for a refined dessert or special occasion treat.

• Author: reem
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 7 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

• 3 cups (750 ml) milk
• 1 cup (250 ml) sugar
• 1 vanilla bean, split and scraped
• 6 tablespoons (90 ml) cornstarch
• 1 cup (250 ml) 35% cream
• 4 egg yolks
• 1 egg

Pastry Crust

• 1½ cups (375 ml) unbleached all-purpose flour
• 1 tablespoon (15 ml) sugar
• ¼ teaspoon (1 ml) salt
• ¾ cup (180 ml) cold unsalted butter, diced
• ¼ cup (60 ml) milk
• 1 egg yolk

Instructions

1. Infuse Milk: In a saucepan, bring milk, sugar, vanilla bean and seeds to a boil. Remove from heat, cover, and let steep for 10 minutes to infuse the vanilla flavor.
2. Prepare Custard Mixture: In a bowl, dissolve cornstarch in cream using a whisk. Add in the four egg yolks and whole egg, mixing thoroughly. Slowly pour this into the infused milk while stirring continuously.
3. Cook Custard: Place the mixture over low heat and cook, stirring constantly with a wooden spoon or spatula and scraping the bottom of the pan carefully, until the custard thickens and coats the back of a spoon. Remove from heat and strain the custard.
4. Cool Custard: Cover the custard with plastic wrap placed directly on its surface to prevent a skin from forming. Let it cool in the refrigerator or over an ice water bath. Set aside.
5. Make Pastry Dough: In a food processor, combine flour, sugar, and salt. Add cold diced butter and pulse until mixture resembles pea-sized crumbs.
6. Form Dough: Add milk and egg yolk to the flour mixture and pulse until a dough ball begins to form. Shape the dough into a disc with your hands.
7. Roll and Chill Dough: On a floured surface, roll out the pastry disc and line a 20 cm (8-inch) diameter, 6 cm (2½-inch) deep springform pan. Press firmly into pan. Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.
8. Preheat Oven: Place a rack in the lowest position and preheat the oven to 200°C (400°F).
9. Fill and Bake: Pour the cooled custard into the prepared crust. Trim excess dough to about ½ cm (¼ inch) above the custard level. Place the pan on a baking sheet and bake for 40 to 45 minutes until the custard is set but slightly wobbly in the center.
10. Caramelize Top: Set oven to broil and caramelize the custard surface for about 5 minutes or until it is partially burnt and caramelized. Remove from the oven.
11. Cool and Refrigerate: Let the flan cool completely, then refrigerate for at least 6 hours to fully set.
12. Unmould and Serve: Carefully remove the flan from the springform pan and serve chilled.

Notes

• Ensure to stir the custard constantly while cooking to prevent lumps and avoid burning.
• Chilling the pastry dough firms the butter which helps create a tender and flaky crust.
• Placing plastic wrap directly on custard prevents skin formation for a smoother texture.
• Broiling at the end adds a signature caramelized top that balances the sweetness and adds texture.
• For best results, allow the flan to set fully in the refrigerator before serving.

Keywords: Parisian Flan, French Custard Pie, Vanilla Custard, Classic French Dessert, Custard Pie Recipe, Caramelized Flan