Parisian Flan

Parisian Flan

Parisian Flan


  • For the Dough:
  • ✔ 150g all-purpose flour
  • ✔ Pinch of salt
  • ✔ 20g sugar
  • ✔ 75g cold butter
  • ✔ 1 egg at room temperature
  • ✔ 1 tablespoon cold water
  • For the Filling:
  • ✔ 4 eggs
  • ✔ 125g sugar
  • ✔ 50g cornstarch
  • ✔ 2 tbsp vanilla extract or essence
  • ✔ 250ml heavy cream
  • ✔ 500ml hot milk



In a bowl, combine flour, sugar, and butter, crumbing with your fingertips.

Add the egg, water, and press the dough against the bowl's edges without kneading.

Chill in the refrigerator for at least an hour. Cut the dough with a knife, join without kneading much, and roll it out. Place the dough in an 18cm diameter tart pan and freeze.

This recipe is for a regular tart of 4 to 5 cm. If you want to make it tall like mine, you'll use the same amount of dough, but you'll have to double the filling quantities. The baking time is 1 hour and a half.


In a bowl, place all the ingredients except the milk. Mix with a wire whisk, gradually add the hot milk, and mix. Heat on low heat, stirring constantly until thickened. It takes time, so be patient. 🙏

Cover with plastic touching the cream and cool completely.

Preheat the oven to 170°C.

Pour the cold filling. Smooth and bake for 50 minutes. Unmold when completely cold. Don't pierce the cake; it will always be moist. It comes out soft from the oven, so don't worry; it gains more structure as it cools.

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