Have you ever tasted something so divine that it stayed with you long after the last bite? For me, it was a slice of Flan Pâtissier, also known as Parisian Flan or French Custard Tart, during a rainy afternoon in Paris. This creamy, silky dessert is like a warm hug for your taste buds. And guess what? You don’t need to book a flight to France to experience it—today, I’ll show you how to make this masterpiece at home. Let’s dive into the world of custard flan recipes and create something truly unforgettable.
Why This Recipe Will Change Your Dessert Game
Before we get our hands dirty (or floury), let me tell you why this Custard Flan Recipe deserves a spot in your baking repertoire. Imagine a buttery, crumbly shortcrust pastry hugging a smooth, velvety vanilla custard filling. It’s not overly sweet, but perfectly balanced—a dessert that whispers elegance rather than shouting indulgence. Whether you’re hosting a dinner party or treating yourself, this French Tart will leave everyone asking for seconds.
What You’ll Need: Ingredients & Tools
For the Pastry Shell:
- 200g all-purpose flour
- 3g salt
- 12g sugar
- 115g chilled, cubed butter
- 1 egg yolk
- 60g ice water or milk
For the Custard Filling:
- 100g eggs (about 2 large eggs)
- 72g egg yolks (about 4 yolks)
- 200g granulated sugar
- 70g cornstarch
- 750ml milk
- 250ml heavy cream
- 10g vanilla bean paste
- 10g vanilla extract
Tools You’ll Love Having:
- An 8-10” tart pan or springform pan
- A baking sheet with raised edges
- Medium-large saucepan
- Fine mesh sieve
- Mixing bowls
- Rolling pin (or even a wine bottle!)
- Plastic wrap
Step-by-Step Instructions:
1. Prepare the short-crust pastry
Let’s start with the foundation of our tart—the Short Crust Pastry. Combine flour, salt, and sugar in a bowl. Add cold butter cubes and work them in until the mixture resembles coarse crumbs. Mix in the egg yolk and gradually add ice water until the dough comes together. Roll it out slightly larger than your pan, press it gently into place, and prick the bottom with a fork. Chill it for an hour—it’s like giving your dough a little spa treatment!
2. Whisk Up That Dreamy Custard
Now for the star of the show: the Vanilla Custard. In a bowl, whisk eggs, yolks, sugar, and cornstarch until frothy. Heat milk and cream in a saucepan until it simmers, then slowly temper the hot liquid into your egg mixture while whisking constantly. Return everything to the pan and cook until thickened. Strain it through a fine sieve to ensure silkiness, then stir in vanilla bean paste and extract. Voilà! Your custard is ready.
3. Assemble and Bake
Pour the cooled custard into your chilled pastry shell and smooth the top. Place the tart on a baking sheet (to catch any leaks) and bake at 375°F for about 70-75 minutes. Keep an eye on the crust—if it starts browning too quickly, cover it with foil. When done, the center should still have a slight jiggle—it’ll firm up as it cools.
4. Chill and Serve
Once baked, let the tart cool completely before chilling it in the fridge for at least 6 hours (overnight is ideal). This step is crucial for achieving that melt-in-your-mouth texture. Slice, serve, and watch the magic happen.
Tips for Success: Secrets from My Kitchen to Yours
- Cold Butter is Key: Just like in life, timing matters. Use very cold butter for your pastry dough to achieve those flaky layers.
- Temper Those Eggs: Adding hot milk too quickly can scramble your eggs. Patience is a virtue here—add it gradually while whisking.
- Strain for Smoothness: Don’t skip straining your custard. It removes any lumps and ensures a luxurious texture.
- Don’t Overbake: A little jiggle in the center means perfection. Overbaking leads to a rubbery custard—nobody wants that!
- Experiment with Vanilla: Whether you use real vanilla beans, paste, or extract, each option brings its own charm. Try them all to see which you prefer.
Comparing Custard Tarts: Flan vs. Basque Cheesecake
If you’ve heard of Basque Cheesecake, you might wonder how it differs from Flan Pâtissier. While both are baked to golden perfection, they’re quite distinct. Basque cheesecake skips the crust and contains cheese, whereas our flan relies on a buttery pastry base and pure custard filling. Think of them as cousins—one bold and rustic, the other refined and delicate.
Final Thoughts: Why Bother Making This Tart?
Here’s the thing: baking isn’t just about feeding hunger—it’s about creating moments. Every layer of this Parisian Flan tells a story, from the buttery crust to the creamy custard. Plus, who doesn’t love the satisfaction of pulling a gorgeous tart out of the oven?
So go ahead, roll up your sleeves, and give this Custard Flan Recipe a try. Trust me, your future self will thank you. And hey, if you’re feeling adventurous, why not pair it with some Chinese Custard Tarts or a fresh Fruit Custard Recipe for variety?
Custard Flan Recipe: How to Make a Creamy French Custard Tart (Flan Pâtissier)
Ingredients
For the Pastry Shell:
- 200 g all-purpose flour
- 3 g salt
- 12 g sugar
- 115 g chilled cubed butter
- 1 egg yolk
- 60 g ice water or milk
For the Custard Filling:
- 100 g eggs about 2 large eggs
- 72 g egg yolks about 4 yolks
- 200 g granulated sugar
- 70 g cornstarch
- 750 ml milk
- 250 ml heavy cream
- 10 g vanilla bean paste
- 10 g vanilla extract
Instructions
- Prepare the Short Crust Pastry
- Let’s start with the foundation of our tart—the Short Crust Pastry . Combine flour, salt, and sugar in a bowl. Add cold butter cubes and work them in until the mixture resembles coarse crumbs. Mix in the egg yolk and gradually add ice water until the dough comes together. Roll it out slightly larger than your pan, press it gently into place, and prick the bottom with a fork. Chill it for an hour—it’s like giving your dough a little spa treatment!
- Whisk Up That Dreamy Custard
- Now for the star of the show: the Vanilla Custard . In a bowl, whisk eggs, yolks, sugar, and cornstarch until frothy. Heat milk and cream in a saucepan until it simmers, then slowly temper the hot liquid into your egg mixture while whisking constantly. Return everything to the pan and cook until thickened.
- Strain it through a fine sieve to ensure silkiness, then stir in vanilla bean paste and extract. Voilà! Your custard is ready.
- Assemble and Bake
- Pour the cooled custard into your chilled pastry shell and smooth the top. Place the tart on a baking sheet (to catch any leaks) and bake at 375°F for about 70-75 minutes. Keep an eye on the crust—if it starts browning too quickly, cover it with foil. When done, the center should still have a slight jiggle—it’ll firm up as it cools.
- Chill and Serve
- Once baked, let the tart cool completely before chilling it in the fridge for at least 6 hours (overnight is ideal). This step is crucial for achieving that melt-in-your-mouth texture. Slice, serve, and watch the magic happen.
Notes
- Make Ahead: This dessert tastes even better the next day, making it ideal for meal prep or entertaining.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Suggestion: Pair with fresh berries or a dollop of whipped cream for added flair.
More Recipes You’ll Love
- Hungarian Mushroom Soup
- Hearty Ground Beef Stovetop Chili
- Tuscan Salmon with Parmesan Cream Sauce
- 3-Ingredient Oreo Truffles
- Vanilla Custard Tart with Blueberries and Cream
Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
