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French Apple Custard Pie (Flan Parisien) Recipe

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4 from 15 reviews

  • Author: Eve
  • Total Time: 2 hours (including chilling time)
  • Yield: 8 servings

Description

This French Custard Pie with Apples, also known as Flan Parisien, is a smooth and creamy custard tart featuring a delicate blend of eggs, cream, and vanilla, enhanced by thinly sliced apples on top. Baked to a golden finish, it offers a perfect balance of sweet and tangy flavors wrapped in a tender crust, perfect for dessert or a special tea-time treat.

Ingredients

Dry Ingredients

  • ¾ cup all-purpose flour (same as plain flour – UK or cake flour)
  • ⅔ cup white granulated sugar
  • ½ teaspoon salt

Wet Ingredients

  • 5 large eggs
  • 1 cup whole milk (full fat)
  • 1 cup heavy cream (any dairy whipping cream works)
  • 2 teaspoons vanilla extract

Fruit

  • 2 medium apples, thinly sliced to at least 1/8 inch (3mm)

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, salt, and sugar until well combined.
  2. Add wet ingredients: Pour in the eggs, cream, milk, and vanilla extract. Whisk until the batter is smooth and homogeneous.
  3. Chill the batter: Cover the batter and refrigerate it for at least 1 hour to allow it to rest and improve texture.
  4. Prepare for baking: Take the batter out of the fridge and gently stir it to mix any flour that may have settled during chilling.
  5. Preheat oven: Set the oven temperature to 325°F (170°C) or 150°C if using a fan-assisted oven.
  6. Line the pan: Line a 7.5 inch (19 cm) round cake pan with parchment paper on the bottom and sides, ensuring the paper hangs over for easy removal.
  7. Assemble the pie: Pour the batter into the lined pan, then arrange the thinly sliced apples evenly over the top.
  8. Bake the pie: Bake for 45 to 50 minutes. If the top browns too quickly, cover loosely with foil without touching the batter. Check doneness by inserting a skewer in the center; it should come out clean.
  9. Monitor baking: Keep an eye on the pie since ovens vary; check a few minutes early or allow extra time as necessary without overbaking.
  10. Cool the pie: Remove the pie from the oven and leave it in the pan for 15 to 20 minutes to cool and set.
  11. Remove from pan: Use the overhanging parchment paper to gently lift the custard pie out of the pan.
  12. Serve: Slice and serve warm, or refrigerate until ready to serve.
  13. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use fresh, large eggs for best texture and flavor.
  • Full fat milk and cream provide richness and creaminess to the custard.
  • Thinly slicing apples evenly ensures consistent baking and presentation.
  • Chilling the batter helps the flour hydrate and results in a smoother custard.
  • Line the pan with parchment paper to prevent sticking and ease removal of the pie.
  • Allow the pie to cool in the pan to set properly before removing to avoid cracking.

Find it online: https://everecipes.com/french-apple-custard-pie-flan-parisien-recipe/