Description
Parisian Flan is a classic French custard pie with a rich, creamy vanilla-infused filling nestled in a tender, buttery pastry crust. This elegant dessert is perfectly baked to a smooth, slightly wobbly texture and then caramelized on top for an irresistible finish. Ideal for serving chilled after a few hours of refrigeration, it offers a delightful balance of silky custard and crisp crust.
Ingredients
Custard Filling
- 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
- 1 ½ 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
- Infuse the Milk: In a saucepan, bring milk, sugar, vanilla bean, and seeds to a boil. Remove from heat immediately, cover, and allow the mixture to steep for 10 minutes to infuse the vanilla flavor fully.
- Prepare Custard Mixture: In a separate bowl, whisk the cornstarch into the cream until fully dissolved. Add the egg yolks and whole egg, mixing well. Gradually pour this mixture into the infused milk, stirring continuously to temper the eggs.
- Cook the Custard: Return the combined mixture to low heat. Stir constantly with a wooden spoon or spatula, scraping the bottom of the pan to prevent sticking. Cook until the custard thickens to coat the back of a spoon. Remove from heat and strain the custard to remove vanilla bean pieces and any lumps. Cover the surface directly with plastic wrap and cool in the refrigerator or an ice water bath until fully chilled. Set aside.
- Make the Pastry Dough: In a food processor, pulse together the flour, sugar, and salt. Add the cold, diced butter and pulse intermittently until the mixture resembles peas in size. Pour in the milk and egg yolk, and pulse briefly just until the dough begins to form a ball. Remove and gently shape into a disc with your hands.
- Roll Out and Chill Dough: On a floured surface, roll the dough out to fit a 20 cm (8 inch) diameter and 6 cm (2 ½ inch) deep springform pan. Press the dough firmly to line the pan evenly. Trim excess dough but leave a ½ cm (¼ inch) border above the custard level. Place the lined pan in the freezer for 15 minutes or refrigerate for 30 minutes to firm up the dough.
- Preheat Oven: Position the oven rack at the lowest level and preheat the oven to 200°C (400°F).
- Fill and Bake: Pour the cooled custard filling into the prepared crust. Place the springform pan on a baking sheet and bake for 40 to 45 minutes until the custard is set but still slightly wobbly in the center.
- Caramelize the Top: Switch the oven to broil. Broil the custard for about 5 minutes until the surface is partially burnt and caramelized, creating a beautiful golden crust. Keep an eye on it to prevent burning.
- Cool and Refrigerate: Remove the flan from the oven and allow it to cool to room temperature. Refrigerate for at least 6 hours to fully set the custard.
- Serve: Unmold the chilled flan by carefully releasing the springform pan. Slice and serve chilled for the best texture and flavor.
Notes
- Use fresh eggs for the best custard texture and flavor.
- Chilling the dough before baking ensures a crisp crust that holds up to the moist custard.
- Caramelizing the top adds depth of flavor and a slightly crunchy texture contrast.
- Ensure to cover the custard with plastic wrap directly to prevent a skin from forming while cooling.
- This flan is best served cold and can be stored refrigerated for up to 3 days.
