Imagine a dessert so silky smooth it practically melts on your tongue, a classic French delicacy that transforms simple ingredients into a culinary masterpiece. The Parisian Flan is not just a dessert; it's a journey through the refined flavors of French pastry-making that will transport you straight to the charming cafés of Paris with every single bite. Whether you're a seasoned baker or a curious food lover, this custard tart promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 4 large eggs
- 1 cup sugar
- 1/2 cup cornstarch
- 4 cups whole milk
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan by lightly greasing it and laying the pie crust into the pan, carefully pressing the dough into the edges and trimming any excess.
- In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly fluffy, about 2-3 minutes.
- Sift the cornstarch into the egg mixture, whisking continuously to prevent any lumps from forming.
- In a medium saucepan, heat the whole milk over medium heat until it reaches a gentle simmer. Do not let it boil.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs and create a smooth custard base.
- Add the vanilla extract and mix thoroughly.
- Strain the custard mixture through a fine-mesh sieve to ensure a silky smooth texture, removing any potential egg solids.
- Pour the custard into the prepared pie crust, ensuring an even distribution.
- Place the tart pan on a baking sheet to catch any potential overflow and bake in the preheated oven for 40-45 minutes.
- The flan is done when the center is slightly jiggly but set and the top is golden brown.
- Remove from the oven and let cool completely at room temperature for about 1-2 hours.
- Refrigerate for at least 2 hours before serving to allow the custard to fully set and develop its classic creamy texture.
- Optionally, dust with powdered sugar or serve with fresh berries before presenting to enhance the presentation.
Tips
- Temperature is Key: Ensure your milk is heated gently to a simmer, not a boil, to create the smoothest custard base.
- Whisk with Precision: When combining eggs and sugar, whisk thoroughly until the mixture becomes pale and slightly fluffy to incorporate air and create a lighter texture.
- Strain for Silkiness: Always strain your custard through a fine-mesh sieve to remove any potential egg solids, guaranteeing that signature ultra-smooth consistency.
- Avoid Overbaking: The perfect flan should have a slight jiggle in the center when you remove it from the oven - it will continue to set as it cools.
- Patience Pays Off: Allow the flan to cool completely at room temperature and then refrigerate for at least 2 hours to achieve the ideal creamy texture.
- Serving Suggestion: For an extra touch of elegance, dust with powdered sugar or garnish with fresh berries just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 120mg
