Creamy and Soft Flan Parisian (Original French Custard Pie or Flan Pâtissier)

Flan Parisian is the kind of dessert that whispers elegance in every bite. This iconic French treat, with its velvety custard and golden crust, is the perfect combination of creamy and yummy, offering a satisfying texture and a heavenly vanilla flavor.

Flan Parisian can be gulped down as an appetizer during a meal, or if you want to treat yourself on a cozy evening, or impress friends with your baking skills. The best part of this dish is that it is surprisingly easy to make.

What is Flan Parisian? 

Often mistaken for crème brûlée’s, flan Parisian is a smooth, creamy custard nestled in a buttery shortcrust pastry, giving you that delightful contrast between textures. It is a popular dessert in Parisian cafés and patisseries, often enjoyed as a sweet indulgence after a meal or as a treat during afternoon tea.

The origins of Flan Parisian can be traced back to Ancient Rome, where early versions of custard-based desserts began to take shape. The modern Flan Parisian evolved from these Roman recipes, refined through the centuries as it made its way into France. By the time it reached Paris, the dish had undergone a transformation, with the French adding their signature touch, vanilla and a smooth, custardy filling encased in a delicate shortcrust pastry.

Pro Tips for the Best Flan Parisian

• Use full-fat milk for a rich and creamy custard. Also, don’t skimp on the vanilla as real vanilla beans will give your flan a luxurious depth of flavor.
• Be patient with the custard. When mixing the milk into the egg mixture, pour it slowly to prevent curdling.
• The top of the flan should be golden but not burnt. Baking at the right temperature is essential to get that perfect texture.
• Flan Parisian is best enjoyed when it’s completely cooled, allowing the flavors to set.
• While vanilla is traditional, you can add a dash of orange zest or a few drops of almond extract for a twist.

Parisian Vs. Spanish Flan

Parisian flan (flan parisien) is a custard tart made with a pastry crust filled with a thick, creamy custard often set with cornstarch, giving it a firmer, pudding-like texture. It's baked until golden and served in slices like a pie.

Spanish flan, on the other hand, is crustless and made with eggs, sugar, and milk, baked in a caramel-lined mold. It has a smooth, silky, and more gelatinous texture, with a rich caramel sauce that forms as it bakes and is released when unmolded.

Can I Freeze Flan Parisien?

Yes! You can freeze the flan after baking. Just let it cool completely, cover it tightly, and freeze for up to a month. Thaw overnight in the fridge before serving.

Can I Use Store-Bought Pastry?

Of course! If you’re short on time, using store-bought shortcrust pastry is perfectly fine. Just make sure to pre-bake it lightly before adding the custard.

Why Did My Custard Curdle?

If your custard curdled, it might be because the milk was added too quickly to the eggs. Always pour the milk slowly into the egg mixture, and be sure to temper the eggs beforehand.

What Should the Custard Look Like When It’s Done?

The custard should be thick, smooth, and creamy. It should have a glossy finish once cooked.

Can I Serve Flan Parisian Warm?

Flan Parisian is best served cold or at room temperature. This allows the custard to set fully and gives you that perfect slice.

How to Make Flan Parisian

Step 1. Begin by boiling the milk with the split vanilla bean. This infuses the milk with a lovely, fragrant vanilla flavor.

Step 2. In a bowl, beat the eggs with the sugar until the mixture is light and fluffy. This will help create that airy, velvety texture for the custard. Then, sift the cornstarch and add it to the egg-sugar mixture. Stir well to avoid lumps.

Step 3. Carefully strain the hot milk into the egg mixture, pouring it slowly while stirring constantly. This will ensure your custard remains smooth and creamy.

Step 4. Return the mixture to the heat and cook over low heat, stirring continuously until it thickens. Add the butter and stir until it melts completely, creating a glossy finish.

Step 5. Roll out your shortcrust pastry to about 5mm thickness. Line a 22cm cake pan with the pastry, ensuring it covers the sides fully.

Step 6. Carefully pour the creamy custard into the pastry-lined pan, smoothing it out.

Step 7. Preheat your oven to 200°C (390°F). Bake for about 40 minutes or until the top is golden and set. Let the flan cool completely at room temperature before slicing and serving. Enjoy your slice of French heaven.