Vanilla Flan (Flan Patissier)

Flan Patissier, a timeless French dessert, is a symphony of buttery pastry and velvety custard. This elegant tart is simpler to make than it appears, rewarding patience with a dessert that’s both visually stunning and incredibly satisfying.

The heart of the Flan Patissier lies in its delicate custard. Made with a rich blend of whole milk, eggs, and cornflour, the custard is infused with the subtle sweetness of vanilla. A shortcrust pastry provides the perfect buttery base for this creamy filling.

Baking a Flan Patissier is a rewarding culinary journey. The process might seem involved, but the result is a dessert that will impress your guests and satisfy your sweet tooth. With its delicate balance of flavors and textures, this French classic is a must-try for home bakers looking to elevate their dessert game.

So, why not embark on a baking adventure and create your own Flan Patissier? With our easy-to-follow recipe, you’ll be savoring the taste of France in no time.

Questions I often get asked about this recipe:

Can I use a different type of milk for the custard?
Whole milk is traditionally used for its rich flavor, but you can experiment with other types like 2% or skim milk for a lighter custard. However, the texture might be slightly different.

Why is it important to strain the custard before pouring it into the pastry case?
Straining the custard removes any lumps from the cornflour and ensures a smooth, silky texture.

How do I know when the Flan Patissier is fully cooked?
The custard should be set but still slightly jiggly in the center. The pastry should be golden brown.

Can I make the pastry ahead of time?
Yes, you can make the pastry up to a day in advance and store it in the refrigerator wrapped in cling film.

Can I freeze Flan Patissier?
It’s not recommended to freeze the entire Flan Patissier. However, you can freeze the unbaked pastry shell.

What are some serving suggestions for Flan Patissier?
Flan Patissier is delicious on its own, but it can also be served with fresh berries, whipped cream, or a drizzle of caramel sauce.

What you need to make Vanilla Flan (Flan Patissier):

For the pastry:

170g plain flour

85g unsalted butter, cold and cubed

40g icing sugar

1 large egg yolk

1-2 tbsp cold water

For the custard:

500ml whole milk

1 vanilla bean, split and scraped

100g caster sugar

50g cornflour

4 large egg yolks

2 large eggs

1 tbsp butter, softened

How to make it:

Make the pastry:

In a food processor, combine flour, butter, and icing sugar. Pulse until the mixture resembles coarse breadcrumbs.

Add the egg yolk and cold water, pulse until the dough just comes together.

Wrap the dough in cling film and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface to a thickness of about 3mm.

Line a 23cm tart tin with the pastry, trim the edges, and refrigerate for 30 minutes.

Make the custard:

Preheat oven to 180°C (350°F).

In a saucepan, heat milk, vanilla bean, and half the sugar until simmering. Remove from heat and let steep for 10 minutes.

In a large bowl, whisk together cornflour, remaining sugar, egg yolks, and whole eggs until smooth.

Gradually pour the warm milk mixture into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from heat, stir in butter, and strain into a bowl. Cover with cling film, ensuring it touches the surface to prevent a skin forming. Refrigerate until chilled.

Assemble and bake:

Pour the chilled custard into the pastry case.

Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.

Let cool completely before serving.

Tips:

For a richer flavor, use double cream instead of whole milk.

For a caramelized top, use a kitchen torch to caramelize the surface before serving.

Serve with fresh berries or whipped cream.

Latest Reviews:

This Flan Patissier recipe is a dream come true! The custard was silky smooth and the pastry perfectly crisp. It was a huge hit at my dinner party. Definitely a keeper. Toni H.

I’ve tried countless Flan Patissier recipes but this one is by far the best. The instructions were clear and easy to follow. The end result was absolutely divine. Highly recommend! Sarah R.

This recipe exceeded my expectations! The balance of flavors in the custard was perfect. The pastry was buttery and flaky.I’ll be making this again and again. John B.

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