How to Make Flan Parisien – The Creamy French Custard Tart

--- published by foodie Parmod.

Introduction

Flan Parisien, also known as Parisian flan or flan pâtissier, is a classic French dessert that’s loved for its silky smooth vanilla custard set inside a buttery pastry crust. Found in boulangeries and pâtisseries across France, this thick, creamy tart is a comforting blend of elegance and simplicity. It's served chilled or at room temperature, making it ideal for everyday treats or dinner parties.

In this article, we’ll show you how to make an authentic Flan Parisien at home using British ingredients, all in under 1000 words, with full Google SEO.

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What Is Flan Parisien?

Flan Parisien is a baked custard tart with a firm, set filling and a crisp shortcrust base. Unlike crème caramel or flan de leche, this French version is baked without any caramel topping and sliced like a cake. Its flavour is rich with vanilla and its texture is creamy, yet firm enough to hold its shape.

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Ingredients

(Serves 8–10)

For the pastry (or use ready-made shortcrust):

250g plain flour

125g unsalted butter (cold, cubed)

1 tbsp caster sugar

1 egg yolk

2–3 tbsp cold water

For the custard filling:

1 litre whole milk

1 vanilla pod (or 2 tsp vanilla bean paste)

6 egg yolks

150g caster sugar

100g cornflour

200ml double cream

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Equipment Needed

23cm springform cake tin or tart tin (at least 5cm deep)

Whisk and saucepan

Cling film

Rolling pin

Baking paper and baking beans

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Method

Step 1: Prepare the pastry

In a bowl, rub the butter into the flour and sugar until it resembles breadcrumbs. Add the egg yolk and just enough cold water to form a soft dough. Shape into a disc, wrap in cling film and chill for 30 minutes.

Shortcut: Use good-quality all-butter shop-bought shortcrust pastry to save time.

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Step 2: Line the tin and blind bake

Roll out the pastry on a floured surface and line your greased tin, making sure it comes up the sides. Chill for 15 minutes.

Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes. Set aside to cool.

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Step 3: Make the vanilla custard

Pour the milk into a saucepan. Split the vanilla pod lengthways, scrape out the seeds, and add both pod and seeds (or use vanilla paste). Bring just to the boil, then remove from heat and leave to infuse for 10 minutes.

In a separate bowl, whisk the egg yolks, sugar and cornflour until smooth and pale. Slowly pour in the warm milk while whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring until thickened (about 5–8 minutes). Don’t let it boil.

Remove from heat and stir in the double cream. Pour the custard through a sieve into a clean bowl to remove lumps or vanilla pod.

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Step 4: Chill the custard

Cover the surface with cling film (to prevent a skin forming) and leave to cool to room temperature. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

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Step 5: Bake the flan

Pour the cooled custard into the pastry case and smooth the top. Bake for 35–40 minutes until the top is golden and slightly caramelised. The custard should still have a slight wobble in the centre.

Allow the flan to cool completely in the tin, then chill in the fridge for at least 3 hours (overnight is best) before slicing.

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Serving Suggestions

Serve chilled with a dusting of icing sugar.

Add fresh berries or a drizzle of fruit coulis for a modern twist.

Pairs beautifully with tea or espresso.

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Storage Tips

Keep in the fridge for up to 4 days in an airtight container.

Not suitable for freezing as the custard texture may change.

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Why You’ll Love This Recipe

Creamy and comforting: A smooth vanilla custard with a crisp base.

Elegant yet easy: Looks professional but simple to make.

Perfect make-ahead dessert: Ideal for entertaining or batch baking.

Versatile: Add citrus zest, swap vanilla for almond, or use puff pastry for variation.

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Frequently Asked Questions

Can I use ready-made pastry?

Yes, a good-quality all-butter shortcrust or puff pastry works perfectly and saves time.

Why is my custard lumpy?

The heat may have been too high. Always cook the custard over a gentle heat and stir constantly. Sieve it if needed.

Can I make it without cream?

Yes – you can replace the double cream with more milk, but the flan will be slightly less rich.

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Conclusion

Flan Parisien is a smooth, creamy custard tart that’s simple to prepare but tastes like something from a French bakery. With just a handful of ingredients, you can make a luxurious dessert that’s perfect for sharing – or savouring one slice at a time.

--- write ✍️ by foodie Parmod.

Tried this recipe?

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