Hello!
I hope you are having a beautiful week. I am back with a new recipe: the Vanilla Flan Pâtissier, a timeless French classic!
If you wish, you can also make it with puff pastry, it’s delicious too 😉
I hope you like the recipe.
See you soon. ♥
This recipe features a buttery Pâte Sucrée (Sweet Shortcrust) made with almond powder and a rich Vanilla Custard Filling enriched with crème fraîche and butter for an ultra-creamy texture that rivals the best Parisian bakeries.
Ingredients:
Pâte Sucrée (Sweet Shortcrust Pastry):
- 240g flour
- 30g almond powder
- 70g icing sugar
- A pinch of fleur de sel
- 120g butter cut into cubes
- 1 egg
The Custard Filling (Appareil à Flan):
- 500g whole milk
- 1 Madagascar vanilla pod
- 120g sugar
- 2 egg yolks
- 2 whole eggs (100g)
- 50g cornstarch (Maïzena)
- 50g cold butter cut into cubes
- 100g full-fat crème fraîche (thick cream)
Equipment:
- A ring of 18 cm in diameter and 4 cm in height.
Directions:
Pâte Sucrée:
Mix the powders together and add the butter cubes, mix to obtain a sandy texture, finally add the egg.
Knead quickly, finish by hand and slightly roll out your dough into a rectangle, wrap it in cling film.
Reserve in the fridge for 2 hours minimum. You can make it the day before, it’s even better!
You can freeze part of it for future use.
At the end of this time, using a rolling pin, roll out the dough to 3 mm thickness and place everything back in the fridge for 20 minutes.
Butter your ring then cut a disc of dough with it. Place everything on a baking sheet covered with baking paper.
Cut strips of dough 4 cm wide and place them in the ring to form the sides of your flan.
Reserve your tart shell in the freezer so that the dough hardens in the ring while preparing the flan.
The Custard Filling (Appareil à Flan):
Preheat your oven to 165°C (329°F) fan/convection.
In a saucepan, bring the milk, half of the sugar, and the vanilla pods split in two to a boil.
Meanwhile, mix the yolks, whole eggs, and the rest of the sugar together then add the cornstarch and mix again.
Then pour 1/3 of the hot mixture over the preparation while stirring, pour everything back into the saucepan over medium heat and whisk until the mixture thickens (about 1 minute).
Remove the two vanilla pods.
Off the heat, add the cold butter, the crème fraîche, and whisk.
Pour your flan filling, which must still be very hot, into the tart shell that you have cooled.
Bake the flan for about 45 minutes.
Be careful when taking it out of the oven, the flan will not seem cooked (it will be jiggly) but everything is normal. You just have to handle the tray on which it is placed with caution.
Do not remove the ring immediately. Let the flan cool as is, at room temperature for 3 hours. To go faster you can place it in the refrigerator as soon as it starts to be lukewarm.
Remove the ring and keep your flan in the refrigerator.
Take it out in advance because it will be much creamier and fragrant if you enjoy it at room temperature.
Final Thoughts & Serving Tips
This Vanilla Flan Pâtissier is the epitome of French comfort desserts. By adding cold butter and crème fraîche at the very end of the cooking process, you achieve a silky, luxurious texture that sets this recipe apart from standard custards. The crispy almond shortcrust provides the perfect crunchy contrast to the soft, melting vanilla center. For the best gourmet experience, remember to let the flan come to room temperature before serving to release the full aroma of the Madagascar vanilla beans. Enjoy your homemade Parisian treat
