Can I use shortcrust pastry instead of puff pastry?

Yes! It will be slightly less flaky but still delicious and easier to handle for beginners.

How do I know when the custard is cooked enough?

It should be thick like pudding and just begin to bubble. Don't overcook or it may become grainy.

Can I make this without a springform pan?

You can use a deep tart pan, but make sure it has a removable base for easy slicing and serving.

Traditional Flan Pâtissier (French Custard Tart)

Name: Traditional Flan Pâtissier (French Custard Tart)
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 15 min
Cuisine: French
Ingredients: 1 sheet all-butter puff pastry (thawed if frozen); 2 cups (500ml) whole milk; 1 cup (240ml) heavy cream; 1 vanilla bean (or 1 tbsp vanilla extract); 6 large egg yolks; ¾ cup (150g) granulated sugar; ½ cup (60g) cornstarch; 1 tbsp (15g) unsalted butter

Description

Flan Pâtissier recipe gives You a smooth, creamy French custard tart baked in a flaky puff pastry crust. Also known as Parisian Flan, this elegant dessert is a bakery classic you can easily make at home.

Ingredients

Units Scale

For the Crust:

1 sheet all-butter puff pastry (thawed if frozen)

For the Custard Filling:

2 cups (500ml) whole milk
1 cup (240ml) heavy cream
1 vanilla bean (or 1 tbsp vanilla extract)
6 large egg yolks
3/4 cup (150g) granulated sugar
1/2 cup (60g) cornstarch
1 tbsp (15g) unsalted butter

Instructions

Prepare the Crust: Roll out the puff pastry to fit a 9-inch (23cm) springform pan with some overhang. Press into the base and up the sides. Chill in the freezer for 30 minutes.
Blind Bake the Crust: Preheat oven to 190°C (375°F). Line pastry with baking paper and fill with baking beads. Bake for 15 minutes. Remove weights and bake for another 5–10 minutes until lightly golden. Let cool.
Infuse Milk: Heat milk and cream in a saucepan with vanilla bean (or extract) until steaming. Remove from heat and let sit 10 minutes.
Make Custard Base: Whisk egg yolks, sugar, and cornstarch in a large bowl until pale and smooth.
Temper the Eggs: Slowly pour the warm milk into the egg mixture while whisking constantly.
Cook the Custard: Pour mixture back into the saucepan. Cook over medium heat, whisking until thick and smooth. Remove from heat, stir in butter, and strain into a clean bowl. Let cool for 5–10 minutes.
Fill and Bake: Pour the warm custard into the tart shell. Smooth the top. Bake at 180°C (350°F) for 35–40 minutes, or until golden and just set.
Cool and Chill: Cool to room temperature, then chill for at least 4 hours or overnight before slicing.

Notes

Real vanilla bean gives the best flavor, but good vanilla extract also works.

Straining the custard removes any lumps and gives a smooth texture.

Don’t skip chilling—this is essential for perfect slices.

Crust can be baked ahead and filled the next day if needed.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 370 kcal
Sugar: 25g
Fat: 22g
Saturated Fat: 13g
Carbohydrates: 38g
Protein: 6g