Flan Parisien Recipe

Flan parisien is the custard tart of every Paris bakery, a deep, silky vanilla custard in crisp shortcrust pastry. It is simple in the best way: eggs, milk, sugar and vanilla, baked until the top is burnished and the centre just set. Eat it slightly warm, or cold from the fridge the next day.

Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

Servings

6 servings

Calories

420

Ingredients

• 1 sheet shortcrust pastry
• 1 litre whole milk
• 150 g sugar
• 4 eggs
• 100 g cornflour
• 2 teaspoons vanilla extract
• 1 vanilla pod, split, optional
• 1 pinch salt
• Butter, for the tin

Instructions

1. Line a buttered 20 cm cake tin with the pastry and chill for 20 minutes.
2. Heat the milk with the vanilla pod until just simmering, then remove the pod.
3. Whisk the eggs, sugar, cornflour and salt until pale and smooth.
4. Pour the hot milk into the egg mixture, whisking constantly, then return to the pan.
5. Cook on medium heat, stirring, until thick and bubbling; stir in the vanilla extract.
6. Pour into the pastry case and bake at 180°C for 40-45 minutes until golden and just set.

Pro tips

• Blind-bake the pastry for 10 minutes if you like an extra-crisp base.
• Stir the custard constantly or it will catch on the bottom.
• Let the flan cool completely before slicing for clean cuts.
• The top should be deeply golden, almost caramelised in places.

Frequently asked questions