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)

• 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! 🥮✨