Ultra-creamy pastry flan - flan pâtissier
Looking for a sublime and foolproof homemade French flan pâtissier recipe? Look no further: this recipe will allow you to easily prepare a traditional dessert with guaranteed success. This creamy flan is easy to make and will delight the taste buds of both young and old, bringing back childhood memories with its authentic flavors. Discover all our tips for a perfect flan and achieve a smooth and flavorful result.
Ingredients
Materials
- 7.8 inches/20 cm springform pan
- Parchment paper
- Spatula
- Oven
Optional:
- Cooking spray
Preparation
Place a sheet of parchement paper in the bottom of the springform pan.
Spray the edges of the pan with cooking spray or butter.
Cut a disc of dough to fit the diameter of the pan.
Place the disc in the bottom of the pan.
Cut 2.3 inches/6 cm-wide strips from the remaining shortcrust pastry and place them on the edges of the pan, in contact with the dough disc on the bottom.
Make sure the strip is well attached to the base. If the strip doesn't go all the way around the pan, don't panic - you can assemble strips and overlap them to get them all the way around the pan.
Once lined with puff pastry/shortcrust pastry, place in the freezer.
In a saucepan, heat the milk and vanilla over medium heat until boiling, stirring regularly with a wooden spoon to prevent the milk from burning.
Mix the eggs and sugar in a bowl, then add the cornstarch and whisk well.
Remove the vanilla pod and pour the hot milk over the previous mixture, then return it to the saucepan. Thicken over the heat, whisking constantly, then leave to cool.
Pour the cream over the custard and whisk well. Pour the flan cream into the pan and smooth the top with a spatula.
Bake for 35 minutes at 350°F/180°C.
Leave to cool, then chill for at least 4 hours before serving (in the fridge or at room temperature)
And there you have it, your ultra-creamy custard flan is ready!
Observations
Which dough to use for a flan pâtissier?
In this recipe, we use puff pastry, but you can also use shortcrust pastry.
Why add cream to a flan pâtissier?
Cream adds a richer, creamier texture. It helps avoid an overly gelatinous or dry flan. Mixed with milk, it balances the flan's firmness and melt-in-the-mouth texture.
Why is my flan too runny after baking?
It needs more cooking or thickening (cornstarch, eggs). Thicken the mixture over low heat before baking. Flan also firms up as it cools.
How long should I leave a flan to cool before unmolding it?
Wait at least 4 hours in the refrigerator before unmolding. A well-chilled flan has a better hold and a perfect texture.
Why doesn't my flan hold up well when cut?
It needs to be cooked or rested in a cool place. Make sure the custard has thickened before baking, and leave to cool for at least 4 hours.
Can I replace milk with vegetable milk (almond, soy, oat)?
Yes, but the texture changes! Almond milk gives a sweeter taste, soy milk a consistency close to that of a classic flan, and oats a more fluid result. Add a little more cornstarch for a firmer texture.
Is it best eaten warm or cold?
Flan pâtissier is best served cold after several hours in the fridge. It becomes firmer, more melting, and the flavors are better developed.
How do I store my flan pâtissier?
You can keep it for a few hours at room temperature. We recommend chilling it in the fridge to keep it longer, and taking it out at least 30 minutes before serving to keep it creamy.
How long can I keep a flan pâtissier?
Flan can be kept for 3 to 4 days in the refrigerator, well covered to prevent drying out or absorbing odors.
Can I make a flan without crust?
Yes, simply pour the flan mixture directly into a buttered mold. The result is lighter but just as delicious. For easy unmolding, use a silicone mold or line it with parchment paper.
How to make a creamy flan?
To obtain a creamy flan, follow these tips:
- Use whole milk and single cream: this combination creates a smoother texture.
- Sift the cornstarch to avoid lumps and ensure a uniform texture.
- Do not overcook: gently baking at 350°F/180°C for 40 to 50 minutes prevents the flan from becoming too dense.
- Let it rest in a refrigerator for several hours before serving, for an even softer flan.
Why use cornstarch in flan?
Cornstarch partially replaces flour in a flan for several reasons:
- It adds lightness to the mixture, preventing it from becoming too dense.
- It prevents lumps from forming, unlike flour.
- It produces a creamier, more melt-in-the-mouth flan.
Tip: If you don't have cornstarch, you can replace it with sifted flour or a mixture with potato starch.
What is the difference between Parisian flan and pastry flan?
Parisian flan and pastry flan are very similar, but there are a few nuances:
- Parisian flan is a more refined version, generally thicker and creamier. It can contain more cream and fewer eggs, and is often more moist.
- Pastry flan is the traditional recipe found in bakeries, with a firmer texture and shortcrust or flaky pastry.
Tip: For a Parisian-style flan, add more cream and let the dough rest overnight in the refrigerator before baking.
Can you make pastry flan the day before?
Yes, and it's even recommended! Preparing a pastry flan the day before helps to:
- Set the texture better: after chilling overnight, the flan is creamier and holds its shape better when cut.
- Develop the aromas: the vanilla flavor is even more pronounced after a few hours of resting.
- Make it easier to serve: it will be easier to remove and cut.
Tip: Store it in the refrigerator wrapped in cling film or in an airtight container to prevent it from drying out.
