This Recipe includes
|Pastry pie crust – shortcrust pastry dough to hold the flan firmly|
|Eggs – to bind the custard together|
|Milk – semi-skimmed milk or whole milk should be used. Skimmed milk will be too watery to hold the flan.|
|Cornflour – also sometimes called maizena|
|Powdered sugar – sugar cubes will not dissolve well, so powdered sugar is best|
|Vanilla extract – for a light touch of vanilla flavor|
Why we love it
Pastry is an indispensable part of French cuisine, and this light and airy Parisian flan always makes for a great dessert, without being too sugary.
Rather than a cake, it is type of custard but with a pastry crust on the bottom to hold it together. Because it is not too sugary, it can also be eaten as a mid-afternoon snack.
I should note that one mistake people make when eating a parisian flan is cutting into it as soon as it comes out of the oven. The flan needs about 15-20 minutes to “rest” and set, so just leave it on the counter for a few minutes. Patience is difficult I know, especially when it looks so good!
What to serve with it?
If you want to add some interest to your French custard tart you can always add some chocolate sauce. You can also top it with caramel sauce or sprinkle some nuts on top to add some texture.
If you prefer fruit, try a sorbet or some fresh berries like raspberries, blueberries or blackberries. And when in doubt, there is always whipped cream!
How to store it?
If you intend to make this Parisian flan in advance, I would recommend baking it a few days before and leaving it in the fridge. Use a cake cover to cover the top and it should last beautifully for 5-6 days.
- 1 pastry pie crust
- 4 eggs
- 1L (33oz) of milk
- 1 cup of powdered sugar
- 3/4cup of maizena (cornflour)
- 3 teaspoons of vanilla extract
- Heat the milk and the vanilla extract in a pan, and bring it to a boil.
- Mix the cornflour with sugar in a separate bowl.
- Beat the eggs separately and then add to the cornflour mixture.
- Reduce the heat of the stove and add the cornflour mixture to the boiling milk and mix everything well.
- Cook the mixture on the stove at a low temperature for 1-2 minutes.
- Start preheating the oven at 200C (400F)
- Unroll the pastry pie crust on a rectangular or round dish.
- Roll out the pie crust in the baking dish and add the cornflour and milk mixture on top.
- Cook in the oven at 200C (400F) for around 40 minutes until the top look firm and lightly browned.
- Remove from oven and let it cool on a countertop for at least 15-20 minutes so that it can harden.
- Serve at room temperature or from the fridge.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 101mgSodium: 176mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 6g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other delicious dessert recipes that you can make easily. Bon appétit!