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Desserts

Parisian Flan: Classic French Custard Tart with Vanilla and Lemon

The Parisian Flan is a signature dessert from Paris that's fragrant, soft, and quick and easy to prepare. Let's discover how to impress your friends with today's tart!
Recipe Parisian Flan: Classic French Custard Tart with Vanilla and Lemon
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 1 hour
  • Servings for 8 servings

This Parisian Flan (also known as Flan Pâtissier) offers an effortless way to bring authentic French patisserie to your table. Perfect for afternoon tea or breakfast, this classic dessert features a crisp puff pastry shell (can substitute shortcrust pastry) filled with velvety custard infused with vanilla bean and bright lemon zest. A staple in Parisian bakeries, this golden-crusted treat combines creamy egg custard with rich cream and milk – its characteristic wobbly texture firms up during baking to create satisfying slices ideal for portioned serving. While traditionally French, home cooks can adapt using store-bought pastry sheets for convenience. Serve chilled to experience the contrast between flaky crust and smooth filling that makes this dessert a European café favorite. Pair with espresso or enjoy as part of a brunch spread alongside other French classics like croissants or pain au chocolat.

Ingredients for 8 servings

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Method

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  1. To prepare the Parisian Flan, start by combining egg yolks with sugar in a saucepan: turn on the stove over low heat and, stirring with a pastry whisk, let the sugar dissolve. Add the sifted cornstarch and flour, mix everything until you get a homogeneous batter, and gradually pour in the milk and cream while continuously whisking.
  2. Split the vanilla pod and scrape out the seeds, add both to your mixture, and flavor with finely grated zest of half a lemon. Cook everything for about fifteen minutes, stirring continuously. Turn off the heat only when you’ve obtained a cream with a consistency similar to pastry cream (crème pâtissière), then remove the vanilla pod.
  3. Roll out the chilled shortcrust pastry into a 24-centimeter (9.5-inch) springform pan lined with parchment paper and prick the bottom with a fork. Pour the filling into the mold, level the surface using a pastry spatula or the back of a spoon, and bake at 170°C (338°F) for about an hour.
  4. Once ready, remove the flan from the oven, let it cool down, then transfer it to the refrigerator for at least an hour to set. Then remove the Parisian Flan from the refrigerator, unmold it, transfer to a serving plate, and serve to your guests. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make this recipe gluten-free, you can add an extra 50 grams of cornstarch instead of flour, cooking the custard for a few minutes longer. Additionally, if desired, you can replace the lemon zest with orange zest, add rum and almond extract to the vanilla, and mix chocolate chips into the batter to make the dessert even more delicious and appealing.

Storage

You can store your Parisian Flan in a plastic container or in a container covered with plastic wrap in the refrigerator for up to four days.

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