Crustless French Custard Tart (Flan Pâtissier)
By Wafa — 100+ tested recipes
A delicious and comforting recipe for crustless French custard tart (flan pâtissier), offering an extremely creamy texture and deep vanilla flavor without the heaviness of traditional pastry.
Ingredients
- 1 liter milk (whole milk if possible)
- 4 eggs
- 100 g cornstarch
- 20 cl heavy cream (35% fat content)
- 100 g sugar
- 1 vanilla bean
Instructions
- 1Start by heating the milk, cream, 50g of sugar, and the vanilla seeds in a saucepan until boiling.
- 2In a bowl, whisk together the eggs, the remaining sugar, and the cornstarch.
- 3Gradually pour the hot milk over this mixture, stirring constantly.
- 4Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens.
- 5Pour the preparation into a mold lined with parchment paper and bake for 45 minutes at 180°C. (Use a 7-inch (18 cm) diameter mold to achieve a nice thickness.)
- 6Let it cool completely, then refrigerate overnight.
Tips
- The choice of mold is crucial: use a round 7-inch (18 cm) diameter mold for a thick, tall flan.
- Letting it rest in the refrigerator overnight is essential for perfect slicing.
Nutrition
Frequently asked questions
Can I use vanilla sugar or vanilla extract?
While a natural vanilla bean is ideal for authentic flavor, you can use vanilla extract or vanilla sugar by adjusting the quantities according to the desired intensity.
How do I know when the flan is done baking?
The flan is ready when the surface is lightly browned and the center feels firm to the touch. It may still jiggle slightly, but it will firm up as it cools.
Can this crustless flan be frozen?
Freezing the flan is not recommended as it can negatively affect the texture. It is best enjoyed fresh or kept in the refrigerator.
Reviews
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