Vanilla Parisian Flan – A Classic French Delight

Servings: 8
Prep Time: 45 min
Cooling Time: 2 hrs
Baking Time: 45 min

What you’ll need

• Spatula
• Whisk
• Saucepan
• Rolling pin
• Parchment paper
• 8" tart ring or pie mold
• Pie cutter

Ingredients

For the Sweet Shortcrust Pastry

• 200 g all-purpose flour (1⅔ cups)
• 100 g unsalted butter, 80% fat (7 tbsp / ¼ + 1⁄6 cup). I always use 85% fat butter such as Kerrygold, Darigold, Lucerne, Danish Creamers. 
• 100 g icing sugar (¾ cup)
• 1 egg
• 1 pinch salt
• Butter for mold

For the Vanilla Pastry Cream

• 250 g granulated sugar (1¼ cups)
• 100 g cornstarch (¾ cup + 1 tbsp)
• 160 g egg yolks, about 8 yolks
• 1 vanilla pod, split and scraped
• 850 ml milk, 2% (29 oz)
• 150 ml heavy cream (5 oz)

Instructions

For the pastry:

• Cream the butter until smooth.
• Add icing sugar and mix until combined.
• Incorporate the egg, then add the flour and salt.
• Use a scraper to bring the dough together.
• Place the dough between two sheets of parchment paper and roll it to 4 mm (⅛ inch).
• Chill for at least 1 hour, up to 24 hours.
• Butter your mold and press in the dough.
• Prick the base all over with a fork.
• Refrigerate again for 1 hour (up to 24 hours).
• Preheat the oven to 355°F (180°C).

For the cream:

• Heat the milk, cream, and vanilla pod in a saucepan over medium heat.
• In a bowl, whisk the yolks and sugar until pale.
• Add cornstarch and whisk until smooth.
• Temper with one third of the hot milk mixture, then return everything to the saucepan.
• Cook over medium heat, whisking constantly, until thickened.
• Lower the heat if needed to avoid burning.
• When bubbles appear, continue whisking for 1 more minute to pasteurize.
• Remove from heat.

For assembly and baking:

• Pour the hot cream immediately into the prepared tart shell.
• Bake for 40 to 45 minutes at 355°F (180°C), until golden and puffed.
• The flan should still jiggle slightly when you remove it, this is normal.
• Do not overbake, as it will continue to firm up while cooling.
• Let cool at room temperature for at least 3 hours before serving.

Helpful tips for success

• Use a kitchen scale for precision.
• Chill the dough thoroughly to prevent shrinking and keep edges crisp — freezing is even better.
• Roll the dough between parchment to avoid extra flour and preserve texture.
• Always prick the dough with a fork before baking.
• Use a real vanilla bean for the most aromatic flavor.
• Bake immediately after pouring the custard so the dough doesn’t absorb moisture.
• The flan is ready when golden brown, puffed, and slightly jiggly in the center, it will set as it cools.
• When cooled down, you can make the surface shine with a light Brix syrup: 115 g water (½ cup) + 150 g sugar (¾ cup), boiled for a few seconds until the sugar dissolves. Brush gently over the flan for a glossy bakery-style finish.
• Cool fully at room temperature before refrigerating for clean slices.
• Serve chilled, even better the next day, and it keeps for up to 3 days.

Bon appétit!