Flan Parisian — Foster's Supermarket
Flan Parisian

by Chef Paula Stonoga

Welcome to our baking paradise! Discover a collection of delightful dessert recipes that inspire both novice and seasoned bakers. Join us as we create sweet moments and elevate your baking skills, making every occasion a little sweeter!

INGREDIENTS

  • For the Crust:
  • 1 ½ cups plus 1 tablespoon (210g) all-purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 7 tablespoons (3 ½ ounces, 100g) unsalted butter, chilled and cubed
  • 1 large egg
  • 2 teaspoons water, plus more if needed
  • For the Custard:
  • 3 cups (750ml) whole milk
  • 1 ¾ cups (430ml) heavy cream
  • 1-2 whole vanilla beans, split with seeds scraped
  • Pinch of salt
  • 3 large eggs
  • 3 large egg yolks
  • 1 ¼ cups (250g) sugar
  • ¾ cup (90g) cornstarch
  • 2 teaspoons vanilla extract

Instructions:

1. Make the Crust:

  • In the bowl of a stand mixer fitted with the paddle attachment (or using a pastry blender or your hands), combine the flour, sugar, and salt.
  • Add the chilled, cubed butter and mix on medium speed until the butter pieces resemble large corn kernels.
  • Mix in the egg and water until the dough begins to come together. If necessary, add an extra teaspoon of water, but avoid overworking the dough.
  • Gather the dough into a disk, wrap it in plastic wrap or an eco-friendly alternative, and chill for at least 30 minutes.

2. Prepare the Tart Shell:

  • On a lightly floured surface, roll out the dough into a 15-inch (38cm) circle.
  • Carefully transfer the dough to a 9-inch (23cm) springform pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
  • Smooth out any cracks or wrinkles with your fingers, patching as needed. The dough is forgiving once baked, so don’t stress if it’s not perfect.
  • Place the dough-lined pan in the freezer while you prepare the filling.

3. Preheat the Oven:

  • Preheat the oven to 400°F (200°C).

4. Make the Custard:

  • In a large saucepan or Dutch oven, combine the milk, cream, vanilla bean seeds, scraped vanilla pods, and a pinch of salt.
  • Heat the mixture over medium heat until very warm but not boiling.
  • In a separate bowl, whisk together the eggs, egg yolks, and sugar, then whisk in the cornstarch until smooth.
  • Slowly pour half of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
  • Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  • Whisk constantly over medium heat until the custard thickens, about 5 minutes. Whisk more vigorously to prevent lumps from forming.
  • Once it reaches a full boil (large bubbles breaking the surface), remove from heat, discard the vanilla pods, and stir in the vanilla extract.

5. Assemble and Bake:

  • Remove the tart shell from the freezer and pour the thick custard into it, smoothing the top.
  • Bake in the preheated oven for 10 minutes.
  • After 10 minutes, reduce the oven temperature to 350°F (180°C) and bake for an additional 50 minutes. The top may darken significantly, which is normal and desired.
  • Remove from the oven and let cool on a wire rack.

6. Chill and Serve:

  • Once cooled, refrigerate the flan overnight to set before serving.

Enjoy your delicious flan!