Flan Parisien is a simple pudding with milk and eggs, similar to custard – a typical dessert of the whole Mediterranean. For the Spanish, this is a caramel flan; for Italians, a panna cotta with fruit filling or caramel; in Portugal, it is cream caramel. Why exactly flan? There are 3 points – firstly, this is a simple pie with milk and eggs, and these are very affordable ingredients in any season, secondly, this is a simple pie recipe  – you need a little patience and attention, and thirdly, it served cold, as you know, in the hot summer it is important. And then what is the Parisian flan? Once (probably) the French confectioners thought: – Why such a delicious cream should be wasted, let’s make a real cream pie! They took puff pastry, put a flan cream in it, and baked it – and voila!, the Parisien flan is ready! In some parts of France, flan is made on a shortcrust pastry, but Parisians are stick to their version – and doing it right! Because puff pastry adds such a thin crunchy touch …. so, let’s go to Paris!


Parisian Flan

Ingredients (6 servings)

  • 1 Pack of Puff Pastry
  • 150 g Sugar
  • 30 g Flour
  • 30 g Starch
  • 600 ml Milk
  • 150 ml Whipping Cream
  • 3 Yolks
  • 1 tsp Vanilla Essence (or Vanilla Sugar)
  • Lemon Zest

INSTRUCTIONS

Sift the flour and starch together.

Put the yolks in a deep frying pan, turn on a slow fire and IMMEDIATELY start stirring with a whisk.
Gradually add sugar. Continue stirring until sugar is completely dissolved. Sift flour with starch into the dough again. Continue stirring with a whisk until smooth.

Begin to add room temperature milk in a thin stream, continuing to stir. In the same way, add the whipping cream.
Add 1 teaspoon of vanilla essence (or vanilla sugar). Add half of the lemon zest.

Continue to simmer constantly stirring for about 15 minutes, until the mixture thickens and becomes custard-like.

Put the puff pastry together with the paper in a mould with a diameter of 18-20 cm. Pierce the dough with a fork.
Pour the cream into the shape, smooth it. Cut off the excess dough on the edge of the form. Lightly cover the cream with the edges of the dough.

Bake for ~ 60-75 minutes at 160С, then another 8-10 minutes at 180С, so that the flan will acquire a beautiful colour.

Leave the finished flan to cool, remove the form and paper, then cool it completely in the refrigerator for at least 1 hour.

Chef Tips

  • Flan is tasty by itself, but you can serve it covered with a thin layer of apricot or mint jam.
  • Parisian flan can be stored in the refrigerator for 3-4 days, covered with cling film.
Flan patisserie
Parisian Flan
    Flan Parisien is a simple pudding with milk and eggs, similar to custard

    Parisian Flan - French Custard Pie

    Servings: 6-8

Ingredients

  • 1 Pack of Puff Pastry
  • 150 g Sugar
  • 30 g Flour
  • 30 g Starch
  • 600 ml Milk
  • 150 ml Whipping Cream
  • 3 Yolks
  • 1 tsp Vanilla Essence (or Vanilla Sugar)
  • Lemon Zest

Instructions

  1. Put the yolks in a frying pan, turn on a slow fire and IMMEDIATELY start stirring with a whisk. Gradually add sugar. Continue stirring until sugar is completely dissolved. Sift flour with starch into the dough. Continue stirring with a whisk until smooth. Add milk in a thin stream, continuing to stir. In the same way, add the whipping cream. Add 1 teaspoon of vanilla essence (or vanilla sugar). Add half of the lemon zest. Continue to simmer constantly stirring for about 15 minutes, until the mixture thickens and becomes custard-like.
  2. Put the puff pastry in a mould with a diameter of 18-20 cm. Pierce the dough with a fork. Pour the cream into the shape, smooth it. Cut off the excess dough. Lightly cover the cream with the edges of the dough. Bake for ~ 60-75 minutes at 160С, then another 8-10 minutes at 180С. Leave the flan to cool, remove the form and paper, then cool it completely in the refrigerator for at least 1 hour.
    flan, parisian flan, flan patisserie, custard pie