Description
A creamy, vanilla-infused Parisian Flan set in a flaky puff pastry crust, baked until golden and chilled to custard perfection.
Ingredients
1 sheet of premade puff pastry
2 cups (450 ml) whole milk
2/3 cup (150 ml) heavy cream
1 fresh vanilla pod, split and seeds scraped
1 large egg
1 large egg yolk
2/3 cup (130 g) sugar
5 tbsp (50 g) cornstarch
2 tbsp (30 g) salted butter
1 tbsp (15 ml) pure maple syrup (optional, for glazing)
Instructions
1. Grease an 8-inch (20 cm) springform pan, dust with flour, and line with puff pastry, covering the bottom and sides. Freeze until solid.
2. In a saucepan over medium heat, combine milk and cream. Add vanilla pod and seeds. Bring to a simmer, then remove from heat and discard the pod.
3. In a large bowl, whisk egg, egg yolk, and sugar until pale. Add cornstarch and mix gently.
4. Strain half the milk mixture into the egg mixture and whisk to combine. Add remaining milk and stir gently.
5. Pour mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened and starting to boil. Lower heat and cook 2 more minutes. Remove from heat and stir in butter.
6. Scrape warm custard into frozen pastry shell. Smooth with a spatula. Bake at 340°F (170°C) for 45 minutes until golden with dark patches.
7. Cool at room temperature, then refrigerate at least 3 hours or overnight.
8. Brush top with maple syrup for shine (optional) before serving.
Notes
Ensure the pastry shell is completely frozen before filling to avoid soggy crust.
Let the flan chill fully before unmolding to keep its shape.
You can double the ingredients for a 10-inch pan.
Do not skip straining the milk mixture to avoid lumps in the custard.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French