Classic French Flan Pâtissier

 Classic French Flan Pâtissier (Vanilla Custard Tart)

Thick, creamy vanilla custard baked inside a buttery, flaky crust with that iconic caramelized top—just like the ones from a Parisian bakery! 🇫🇷

Prep time: 25 mins | Cook time: 45 mins | Chill time: 4 hrs | Servings: 8 slices

🛒 INGREDIENTS

For the Crust:

• 1 sheet store-bought all-butter puff pastry (or shortcrust pastry)

For the Vanilla Custard Filling:

• 3 cups (700 ml) whole milk

• 1 cup (240 ml) heavy cream

• 3/4 cup (150 g) granulated sugar

• 3 large eggs + 2 egg yolks

• 3/4 cup (80 g) cornstarch

• 1 vanilla bean (split and scraped) OR 2 tsp vanilla bean paste / extract

• 1 tbsp unsalted butter

👩‍🍳 INSTRUCTIONS

1. Prepare the Crust

• Grease a deep 8- or 9-inch cake pan or springform pan with butter.

• Roll out your pastry sheet and line the pan, gently pressing it into the bottom and up the sides.

• Prick the base a few times with a fork, then place the pan in the fridge to chill while making the filling.

2. Make the Custard Base

• In a saucepan, combine the milk, heavy cream, half of the sugar, and the vanilla seeds/pod. Bring to a gentle simmer over medium heat, then turn off the heat.

• In a large bowl, whisk together the eggs, egg yolks, and remaining sugar until pale. Whisk in the cornstarch until completely smooth.

• Slowly pour half of the hot milk mixture into the egg mixture while whisking constantly (this tempers the eggs so they don't scramble).

• Pour the tempered mixture back into the saucepan with the rest of the milk.

3. Thicken the Custard

• Cook over medium heat, whisking continuously, until the mixture thickens into a glossy, pudding-like consistency.

• Remove from heat, discard the vanilla pod, and stir in 1 tbsp of butter.

4. Bake

• Preheat your oven to 350°F (180°C).

• Pour the warm custard directly into your chilled pastry crust and smooth out the top.

• Bake for 40–50 minutes. The top should develop a dark golden, slightly browned/caramelized top, and the middle will still have a slight jiggle.

5. Cool & Set

• Allow the flan to cool completely at room temperature.

• Refrigerate for at least 4 hours (or overnight) before slicing. This step is non-negotiable for getting clean, firm bakery slices!

💡 Baker’s Tip: Don't be alarmed if the top turns dark brown or spotted while baking—that classic "burnt" look gives it an incredible caramelized flavor!