Go Back

Traditional Flan Pâtissier

A delightful French dessert that balances creaminess and sweetness, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Pastry
  • 1 pre-made pre-made shortcrust pastry Saves time; use homemade if preferred for taste.
Custard Base
  • 4 large large eggs Provides structure and richness.
  • 1 cup sugar For sweetness and caramel notes.
  • 2 cups whole milk Adds creaminess; can substitute half-and-half for extra richness.
  • 1 cup heavy cream Makes it extra silky.
  • 1 tablespoon vanilla extract Essential for depth of flavor.
  • 1/2 teaspoon salt To balance sweetness.

Method
 

Preparation of Pastry
  1. Roll out the shortcrust pastry and place it into a 9-inch tart pan. Prick the bottom with a fork and chill in the refrigerator for 30 minutes.
Blind Baking Crust
  1. Preheat your oven to 375°F (190°C). Line the chilled pastry with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper, baking for an additional 10 minutes or until golden.
Custard Mixture
  1. In a medium saucepan, combine milk and heavy cream over medium heat. Stir until warm, but do not boil.
  2. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and slightly frothy.
  3. Gradually pour the warm milk-cream mixture into the egg-sugar mixture, whisking continuously to prevent curdling. Strain through a fine mesh sieve for an ultra-smooth custard.
Baking
  1. Pour the custard mixture into the prepared pastry shell and carefully transfer it to the oven.
  2. Bake at 350°F (175°C) for 40-45 minutes, or until the center is just set but still slightly wobbly.
  3. Remove from the oven and let cool at room temperature, then refrigerate for at least 4 hours before slicing. Serve chilled.

Notes

Chill properly: Allow the flan pâtissier to cool fully, then chill overnight for the best texture. Use fresh eggs for improved flavor and texture. Be gentle with the custard to avoid bubbles forming.