Flan Parisien (Parisian Vanilla Custard Tart)
Flan Parisien is a Parisian bakery staple found in nearly every boulangerie in the city. A buttery shortcrust pastry shell holds a thick, firm vanilla custard that bakes slowly until the top develops caramelized brown spots. The custard is made from milk, eggs, sugar, and cornstarch, which gives it a denser, sliceable consistency that distinguishes it from softer baked custards like creme brulee. When properly cooled, the filling holds its shape when cut yet melts smoothly on the tongue with a clean vanilla flavor. Vanilla bean seeds speckled throughout the custard signal that the real ingredient was used rather than extract. The pastry shell must be blind-baked first to prevent sogginess, then filled and baked again until set. It is served cold, and the contrast between the crisp, buttery shell and the cool, trembling custard makes each bite satisfying.
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Instructions
- 1
Preheat oven to 190C and line the tart shell in pan.
- 2
Heat milk, cream, and vanilla until hot.
- 3
Whisk eggs, sugar, and cornstarch, then temper with hot milk.
- 4
Return to pot and cook until thick custard forms.
- 5
Pour into shell, bake 40-45 minutes, and cool completely.
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