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The dessert, Regional

French flan patissier

French flan patissier is a classic custard tart for 6 people, a dense vanilla custard baked on a crisp pastry crust. It takes about 30 minutes of active work and is made entirely the day before, rated easy and around 1 euro per serving. The key to success is baking it until the top turns deeply golden, which gives the custard its flavor and firm texture.

I'm making you a real flan patissier, a dense vanilla custard on a crisp crust, served cold in neat slices.

French flan patissier
For
6 people
Work
30 min
Total time
2 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.00
Calories per person
390 kcalcalculated by Kiloach, your weight coach

French flan patissier is that pale yellow, dense, smooth custard that wobbles slightly when sliced, set on a pastry crust that stays crisp even after a night in the fridge. Vanilla infused into whole milk flavors the whole custard without drowning it in sugar. It is a dessert that appeals to every age, simple looking but it needs a little patience to set properly.

It is the ideal dessert for a family dinner or a get together with friends when you do not want to improvise at the last minute. Since it is made entirely the day before, it frees up the day of the meal for everything else on the menu. It works all year round, just as welcome after a hearty winter meal as at the end of a summer lunch, served cold in clean, neat slices.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 2 h 29
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the day before, you make the custard, pour it over the crust, bake it, then let it cool and chill the flan in the fridge overnight. On the day itself there is nothing left to do for this dessert, so you can focus on the rest of the meal. Just before serving, take the flan out of the fridge fifteen minutes ahead so it is cold but not icy when you slice it.

The ingredients

6 people

Dairy

  • Pie crust 1
  • Whole milk 75 cl
  • Eggs 4
  • Butter 30 g

Pantry

  • Vanilla beans 2
  • Sugaroften in the pantry 150 g
  • Cornstarchoften in the pantry 70 g
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Heat the milk with the split and scraped vanilla beans, then let it infuse off the heat. 15 min

    Cover the pan while it infuses, the vanilla releases more flavor that way.

  2. Whisk the eggs, sugar and cornstarch together in a bowl, then pour in the hot milk in a thin stream while whisking.

    Pour the milk in slowly, adding it all at once would scramble the eggs.

  3. Return the custard to the heat and whisk until it thickens, then stir in the butter off the heat. 4 min

    Whisk constantly, it catches on the bottom very quickly.

  4. Line a pan with the pie crust, prick it, pour in the thickened custard, then bake at 180°C. 40 min

    Let the custard cool slightly first, a scorching hot custard softens the crust before it even bakes.

  5. Let it cool completely, then chill in the refrigerator until serving. 1 h 30

    Do not unmold it too soon, it needs to fully set to slice cleanly.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the flan out of the fridge fifteen minutes before slicing it.

    Cold but not icy, it tastes creamier and more fragrant that way.

Our tips to get it right

  • Prick the bottom of the crust well before pouring in the custard, this keeps it from puffing up unevenly during baking.
  • Use a pan with fairly high sides, the custard rises a lot while baking and easily overflows a shallow pan.
  • Let the flan rest at least a full night in the fridge, this resting time is what gives it its firm texture and lets you cut clean slices.

The variations

  • Swap the vanilla for a little grated lemon or orange zest in the hot milk, for a brighter tasting version.
  • For a quicker version, use a store bought rolled out pastry crust and skip the rolling step, the result stays very close to the original.
  • For kids, scatter a few chocolate chips over the crust before pouring the custard, they soften slightly during baking.

What to serve it with

  • A strong coffee to finish the meal
  • Some fresh seasonal fruit
  • A light black tea

Storage

Flan patissier keeps for 2 to 3 days in the refrigerator, covered or in a closed container. It does not freeze well, the custard loses its smooth texture once thawed. It is eaten cold, no need to reheat it.

Questions about this recipe

Why did my flan patissier release water as it cooled?

This usually means the custard was not cooked long enough on the stove before baking, it needs to thicken well and coat the back of a spoon. An oven that is not hot enough can also leave too much moisture in the custard.

Can cornstarch be replaced with flour?

Yes, you can use the same amount of flour, but the texture will be a bit less smooth and slightly duller. Cornstarch gives flan patissier its characteristic glossy, firm set.

How do you know the flan is baked enough before taking it out of the oven?

The top should be deeply golden, almost caramelized in spots, which gives the custard its flavor and firm texture. The center should still jiggle slightly, it will finish setting as it cools.

Can this be baked in a regular pie pan instead of a flan pan?

Yes, a pie pan with fairly high sides works well, the main thing is that the sides are tall enough to hold all the custard without overflowing during baking.

Can a French flan patissier be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a French flan patissier?

Allow 2 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a French flan patissier?

About 390 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a French flan patissier cost?

About €1.00 per person, that's €6.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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