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Traditional Flan Pâtissier

A classic French dessert featuring a buttery crust and a rich, creamy custard filling balanced with vanilla and caramel notes.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour to create a firm yet tender crust
  • 0.5 cup unsalted butter provides that delightful flakiness
  • 1 cup granulated sugar for sweetness in the crust
  • 1 large egg yolk for dough binding
For the custard filling
  • 1.5 cups milk essential for a rich and creamy custard
  • 1 cup heavy cream adds richness and depth to flavor
  • 4 large eggs for structure and creaminess
  • 1 tablespoon vanilla extract for a fragrant base
  • 1 cup granulated sugar for sweetness and caramelization

Method
 

Preparation of the crust
  1. In a large bowl, mix flour and softened butter until crumbly.
  2. Add sugar, then one egg yolk at a time until a dough forms.
  3. Chill for 30 minutes.
Preheat the oven
  1. While the dough chills, preheat your oven to 350°F (175°C).
Roll out the dough
  1. Once chilled, roll out the dough on a floured surface until it’s about ¼ inch thick.
  2. Place it into a tart pan, ensuring it fits snugly.
  3. Blind bake the crust for 10-15 minutes until lightly golden.
Make the custard
  1. In a saucepan, combine milk, cream, and half the sugar, heating until just simmering.
  2. In a bowl, whisk eggs with the remaining sugar and vanilla extract.
  3. Gradually add the warm milk mixture to the egg mixture, whisking continuously to prevent curdling.
Combine and bake
  1. Pour the custard filling into the pre-baked crust.
  2. Bake for 30-40 minutes or until the custard is set but still slightly wobbly in the center.
Cool completely
  1. Once baked, let the flan cool to room temperature before transferring it to the fridge for at least 4 hours.
Serve and enjoy
  1. Slice and serve chilled or at room temperature, garnishing with a sprinkle of powdered sugar or fresh fruit, if desired.

Notes

Use fresh eggs for the best flavor and texture. Avoid overbaking; a slight jiggle in the center indicates a creamy texture.