Recipe for authentic flan patissier (French flan, custard flan or flan tart)

The flan pâtissier is a classic French dessert that is well known and loved, found in practically all the country's bakeries and pastry shops. It is a tart with a shortcrust base or puff pastry filled with a smooth, creamy mixture of egg, milk, and sugar, similar to a baked pastry cream (or a creamy flan, depending on how you look at it). What makes this flan special is that it is baked in the oven until it develops a firm yet silky interior, while the top becomes lightly golden with a hint of caramelization.

Flan pâtissier in Spanish is usually translated as flan pastelero or tarta de flan. Although in some regions it may simply be called "flan", as I mentioned, the difference from the flan we know here is that flan pâtissier has a shortcrust or puff pastry base, which sets it apart from the typical egg or vanilla flan that has no crust.

As for the flavor, it is less sweet than other desserts similar desserts like crema catalana or some flans, and it has a delicate vanilla flavor, which makes it a comforting option, perfect to have with coffee or to enjoy at any time of day.

Flan pâtissier is also one of those recipes that can vary slightly from one region to another, but it always keeps that homemade essence that makes it so special. The recipe I'm bringing you today comes directly from Revol, experts in the art of keeping tradition alive.

Ingredients

• 1 shortcrust pastry* (or if you prefer a lighter, airier, or more delicate base, you can also use puff pastry).
• 150 g sugar
• 90 g cornstarch
• 1 vanilla bean
• 4 eggs
• 1 liter milk

*You can use refrigerated shortcrust or puff pastry, but we recommend making it homemade—your flan will be much better! Here you will see how to make it.

Preparation

1. Preheat the oven to 200°C.
2. Bring the milk to a boil along with the split vanilla bean.
3. Meanwhile, sift the cornstarch and mix it with the sugar.
4. Beat the eggs and add them to the cornstarch and sugar mixture, mixing well.
5. Once the milk has boiled, remove the vanilla bean and slowly add the hot milk to the egg, cornstarch, and sugar mixture, stirring constantly to avoid lumps.
6. Return the mixture to the heat and cook for 2 minutes over low heat, stirring constantly, until it thickens slightly.
7. Roll out the shortcrust in the casserole Bombance, prick the base with a fork and pour the egg and milk mixture inside.
8. Bake for about 40 minutes.
9. Let cool completely in the refrigerator for 2 to 4 hours.

Notes

• The traditional flan pâtissier recipe is characterized by being tall and sturdy. It is typical for this dessert to have considerable height, since it is prepared in deep molds that allow for a thick layer of baked custard. That’s why, in fact, we made it in the casserole Bombance, to achieve the height we’re after. This gives it its characteristic appearance, with a creamy interior and a slightly golden top layer. Therefore, although you can find shorter variations (such as tarts inspired by flan pâtissier), the authentic version usually stands out for its imposing presence, with a thickness that highlights both its texture and its flavor. If you want to recreate the traditional recipe, choose a tall mold to achieve that result.
• Isn't it baked in a bain-marie? Traditional flan pâtissier is not cooked in a bain-marie like classic egg flans. This French dessert is baked directly in the oven, since its texture does not depend on slow steaming, but on the combination of ingredients that have been thickened beforehand and then baked to give it structure and that golden top layer. That is, during preparation, before baking, the pastry cream mixture is cooked on the stove to thicken it. Therefore, you don't need a bain-marie; simply bake the flan directly in the pan.
• Flan parisien or Parisian flan is another way to refer to this same recipe, flan pâtissier.
• If you prefer a not-so-traditional version but with a low-profile presentation and proportions (often presented that way nowadays), you can opt for the recipe you'll find in this other post.
• As for the crust, this recipe follows the traditional steps for it, because the crust is not baked beforehand before adding the liquid mixture. That makes everything faster and more convenient. Nevertheless, if you prefer to make sure it's done or want it crisper, you can blind-bake the crust if you like.

About pre-baking or not pre-baking the crust

Traditionally, in flan pâtissier the shortcrust is not baked (or the puff pastry) before adding the filling, because the cream bakes along with the base, and since it's a long bake, the dough usually cooks through well. However, if you want to ensure the base is perfectly crisp and doesn't get too soggy, you can pre-bake it lightly. This is known as "blind baking".

How to pre-bake the crust:

1. Lay the shortcrust in the tin and prick it with a fork to prevent it from puffing up.
2. Place a sheet of baking paper on top of the dough and add weights (such as dried legumes, rice, or ceramic baking beads).
3. Bake at 180°C for 10–15 minutes until the edges start to brown slightly.
4. Remove the weights and baking paper, and bake for another 5 minutes so the base dries slightly.
5. Then add the flan mixture and continue with the recipe.

This step is optional, but it helps the base turn out crisper and more even, especially if you use a homemade dough or if the flan mixture is very liquid. If you prefer to simplify the process, you can skip it and bake everything together as in the original recipe.