Parisian Flan / French Custard Pie Recipe

Parisian Flan / French Custard Pie - Bruno Albouze - THE REAL DEAL

Parisian Flan / French Custard Pie Recipe (Make a day ahead for best results).

Serves 6.
Makes one 2x8-inch (5x20cm) Pastry Ring or 8-3/4” (20x2cm) Tart Ring*

*If using a 2x8-inch pastry ring, the recipe can be doubled.

2 cups (500ml) whole milk
1/2 cup (125ml) heavy cream
5 ea. (100g) egg yolks (save egg whites for later uses, it can be frozen for weeks)
1/2 cup + 1 Tbsp (110g) granulated sugar
5 Tbsp (50g) corn starch
1 tsp (5ml) vanilla extract or 1 vanilla bean, scrap out the seeds.

Grease pastry or tart ring with softened butter and flour; tap off excess flour and place ring over a perfectly flat baking tray lined with parchment paper. Start heating up milk and heavy cream on low heat. Meanwhile beat egg yolks with vanilla and sugar then add cornstarch. Increase the heat and bring liquid to boil then turn heat off. Slowly, pour the hot liquid into the yolk mixture and return to saucepan whisking constantly. Turn on heat and bring custard or crème pâtissière to boil whisking swiftly on medium high; cook for 1 minute. Pour the hot custard into the prepared pastry ring. Let cool to room temperature prior baking otherwise it will burst and won’t look pretty.

Position rack in the middle of oven. Preheat oven to 425°F (220ºC) – lower temperature to 400ºF (200ºC) if using a convection oven. Bake flan for about 35 minutes or until it caramelizes on the surface. Let cool completely and refrigerate overnight or until firm before slicing. Parisian flan can be refrigerated up to 6 days; covered. Avoid freezer.

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