French custard tart (Parisian flan)
Delicious without being too sweet, this French custard (Parisian flan tart) makes the perfect dessert that can be prepared in advance.
Ingredients
 | 1 pastry pie crust, preferably shortcrust pastry dough to hold the flan firmly |
 | 4 eggs – to bind the custard together |
 | 1 litre (33oz) of semi-skimmed milk or whole milk (Don’t use skimmed milk as it will be too watery to hold the flan.) |
 | 3/4 cup of maizena (cornflour) |
 | 1 cup of powdered sugar (sugar cubes will not dissolve well, so powdered sugar is best) |
 | 3 teaspoons of vanilla extract – for a light touch of vanilla flavor |
How to make this French custard tart
- Heat the milk and vanilla extract in a saucepan and bring to a boil.
- Mix the cornflour and sugar in a separate bowl.
- Beat the eggs in another bowl, then combine them with the cornflour mixture.
- Reduce the heat and pour the cornflour mixture into the boiling milk, stirring well to combine.
- Cook over low heat for 1-2 minutes, stirring continuously until slightly thickened.
- Preheat the oven to 200°C (400°F).
- Unroll the pastry crust into a rectangular or round baking dish.
- Pour the milk mixture over the crust and spread evenly.
- Bake at 200°C (400°F) for about 40 minutes, until the top is set and lightly golden.
- Remove from the oven and cool on the counter for 15–20 minutes to firm up.
- Serve at room temperature or chilled.
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!
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French custard pastry (Parisian flan tart)
Equipment
Ingredients
- 1 pastry pie crust
- 4 eggs
- 1 litre of milk (33oz)
- 1 cup of powdered sugar
- 3/4 cup of maizena (cornflour)
- 3 teaspoons of vanilla extract
Instructions
- 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
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
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.
