Parisian Flan (French Custard Pie)

Name: Parisian Flan (French Custard Pie)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 10 to 12 servings
Ingredients: 3 cups (750 ml) milk; 1 cup (250 ml) sugar; 1 vanilla bean, split and scraped; 6 tablespoons (90 ml) cornstarch; 1 cup (250 ml) 35% cream; 4 egg yolks; 1 egg; 11/2 cups (375 ml) unbleached all-purpose flour; 1 tablespoon (15 ml) sugar; 1/4 teaspoon (1 ml) salt; 3/4 cup (180 ml) cold unsalted butter, diced; 1/4 cup (60 ml) milk; 1 egg yolk

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Preparation 30 MIN

Cooking 55 MIN

Chilling 6 H

Freezing 15 MIN
Makes 10 to 12 servings

This Parisian-style flan dessert is a recipe that'll whisk you away to France!

Ingredients
Preparation

Ingredients

Flan

3 cups (750 ml) milk
1 cup (250 ml) sugar
1 vanilla bean, split and scraped
6 tablespoons (90 ml) cornstarch
1 cup (250 ml) 35% cream
4 egg yolks
1 egg

Crust

11/2 cups (375 ml) unbleached all-purpose flour
1 tablespoon (15 ml) sugar
1/4 teaspoon (1 ml) salt
3/4 cup (180 ml) cold unsalted butter, diced
1/4 cup (60 ml) milk
1 egg yolk

Preparation

Flan

In a saucepan, bring milk, sugar, vanilla bean and seeds to a boil. Remove from heat, cover and let steep for 10 minutes.
In a bowl, dissolve cornstarch in cream with a whisk. Add egg yolks and whole egg. Slowly incorporate into infused milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, taking care to scrape the bottom of the pan, until mixture thickens and coats the back of a spoon. Remove from heat and strain. Cover with plastic wrap directly on cream and let cool in the refrigerator or over an ice water bath. Set aside.

Crust

In a food processor, combine flour, sugar and salt. Add butter and pulse a few seconds at a time until it is the size of peas. Add milk and egg yolk and pulse until a ball begins to form. Shape into a disc with your hands.
On a floured work surface, roll out pastry and line a 20 cm (8 inch) in diameter and 6-cm (2 ½-inch) deep springform pan. Press firmly. Place in the freezer for 15 minutes or 30 minutes in the refrigerator.
With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
Pour cooled custard into crust. Cut off excess dough to ½ cm (¼ inch) of the custard level. Place on a baking sheet and bake for about 40 to 45 minutes or until custard is only slightly wobbly. Set the oven to broil and caramelize for about 5 minutes or until surface of custard is partially burnt. Remove from oven. Let cool and refrigerate for 6 hours. Unmould.

Note

Keep flan in the refrigerator, but let it temper before serving.

To help you with this recipe

Silicone Spatula

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