Parisian Flan
- Daniel
- Jun 21, 2022
- 2 min read
Updated: May 22
This is hands down my favorite flan dessert; nothing beats this French custard dessert. It is also well known for its simplicity and sophistication. You know what they always say, simplicity is the ultimate sophistication.
What makes Parisian Flan so fascinating is the soft custardy interior with a crispy crust, especially when you get to the edges. To take things further, I baked the flan on a sablé breton base. Doing so adds more texture as well as flavors.
This flan only uses a few ingredients, so using the best ingredients, especially vanilla, will make a whole lotta difference. You can serve the flan chilled, or as I prefer, serve while it's still warm.
As soon as I slice and serve this Parisian Flan, it is gone in an instant! My daughters are always hungry, I do not know why. Lol! Anyway, I hope you will give this recipe a try.
Ingredients:
(Make 1 six inch flan)
Sablé Breton Homemade
Unsalted Butter, For Greasing
Egg Yolks, 57g
Demarara Sugar, 69g
Corn Flour, 29g
Whole Milk, 285g
Heavy Whipping Cream, 70g
Pure Vanilla Paste, 1 TSP
Equipment:
6" Pastry Ring
Oven
Sauce Pot
Directions:
Please visit my "How To Make Sablé Breton" page for the recipe.
Bake the Sablé Breton Base
Preheat oven to 180°C (355°F).
Roll sablé breton dough to ¼" thick.
Use a pastry ring to cut a disc and transfer onto a lined baking tray.
Bake for 6–8 mins or until crisp and golden.
Cool slightly and lightly grease the inside of the pastry ring with butter.
Make the Custard
In a large bowl, whisk egg yolks and sugar until pale.
Add corn flour and whisk until smooth. Set aside.
In a pot over medium heat, combine milk, cream, and vanilla.
Heat until bubbles form at the edges, then remove from heat.
Slowly ladle the hot milk mixture into the yolk mixture while whisking constantly.
Return everything to the pot.
Cook over medium-low heat, whisking vigorously until thickened.
Remove from heat and transfer to a bowl.
Press cling film directly onto the custard and chill until cooled.
Assemble and Bake the Flan
Preheat oven to 200°C (400°F).
Loosen chilled custard with a spatula.
Pour over the sablé breton inside the pastry ring.
Bake for 30 mins or until golden brown with caramelized spots.
To Serve
Cool completely—flan will pull away from the ring as it sets.
Slice and serve warm, or chill and enjoy the next day.
The perfect slice?
Just outta the oven...
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