Flan Parisien
Flan Parisien is the perfect dessert that combines the creamy richness of flan with the delightful texture of a pastry crust. This French delicacy is not only visually stunning but also a crowd-pleaser at any gathering. With its smooth custard filling and buttery crust, Flan Parisien is a true testament to the art of French baking. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this dessert will elevate your culinary repertoire and impress your family and friends.
Why Cooks Rave About It
Cooks rave about Flan Parisien for several reasons. First, it beautifully marries the flavors of vanilla and cream, creating a luscious custard that melts in your mouth. The buttery crust provides a perfect contrast to the silky filling, making every bite a delightful experience. Second, Flan Parisien is versatile; it can be served chilled or at room temperature, making it a great option for different occasions. Finally, the process of making this dessert is incredibly rewarding, as you watch the transformation from simple ingredients to an elegant dish that is sure to impress.
Ingredients at a Glance
- 1 1/2 cups plus 1 tablespoon (210g) all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 7 tablespoons (3 1/2 ounces, 100g) unsalted butter, chilled and cubed
- 1 large egg
- 2 teaspoons water, plus more if necessary
- 3 cups (750ml) whole milk
- 1 3/4 cups (430ml) heavy cream
- 1-2 whole vanilla beans (or 2 teaspoons vanilla extract)
- Pinch of salt
- 3 large eggs
- 3 large egg yolks
- 1 1/4 cups (250g) sugar
- 3/4 cup (90g) cornstarch
- 2 teaspoons vanilla extract
Equipment at a Glance
- Mixing bowls – for combining dough and custard ingredients.
- Whisk – to ensure a smooth custard mixture.
- Rolling pin – for rolling out the pastry dough.
- 9-inch tart pan – for baking the Flan Parisien.
- Oven – for baking the dessert.
- Double boiler or heatproof bowl – for gently heating the milk and cream.
From Start to Finish: Flan Parisien
Step 1: Prepare the Pastry Dough
In a mixing bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter, and using a pastry cutter or your fingertips, work it into the flour until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg and water. Gradually add the egg mixture to the flour mixture, combining until a smooth dough forms. If the dough is too dry, add a little more water, one teaspoon at a time. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll Out the Dough
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled pastry dough into a circle about 1/8 inch thick. Transfer the rolled dough to a 9-inch tart pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.
Step 3: Blind Bake the Crust
Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Return the crust to the oven and bake for an additional 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 4: Make the Custard Filling
In a double boiler or heatproof bowl over simmering water, combine the whole milk, heavy cream, and split vanilla beans (or vanilla extract). Heat gently until warm but not boiling. In a separate bowl, whisk together the eggs, egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Gradually pour the warm milk mixture into the egg mixture, whisking continuously to prevent curdling.
Step 5: Bake the Flan Parisien
Pour the custard filling into the pre-baked crust. Bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be firm and lightly browned. Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Step 6: Serve and Enjoy
To serve, carefully remove the Flan Parisien from the tart pan. Slice it into wedges and serve chilled or at room temperature. You may garnish with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Variations by Season
- Spring: Incorporate fresh berries like strawberries or raspberries into the custard for a fruity twist.
- Summer: Serve with a bright citrus glaze or a scoop of lemon sorbet for a refreshing dessert.
- Autumn: Add a hint of cinnamon or nutmeg to the custard for a warm, cozy flavor.
- Winter: Top with a chocolate ganache for a rich, festive treat.
Insider Tips
- For a more intense vanilla flavor, scrape the seeds from the vanilla beans and add them to the custard mixture.
- Make sure to let the custard cool completely before refrigerating to avoid condensation.
- Use a sharp knife to cut the Flan Parisien for clean slices.
- Experiment with different crusts, such as a graham cracker or almond flour crust, for a unique flavor.
Storage Pro Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits, making it even more delicious! For longer storage, you can freeze the Flan Parisien, wrapped tightly in plastic wrap and then foil, for up to a month. Thaw in the refrigerator overnight before serving.
Questions People Ask
Can I use store-bought pastry dough for Flan Parisien?
Yes, you can absolutely use store-bought pastry dough to save time! Just roll it out and follow the same blind-baking steps.
What can I use if I don’t have cornstarch?
If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour, although the texture may differ slightly.
Can I add chocolate to the custard filling?
Yes! You can melt some dark chocolate and mix it into the custard for a rich chocolate version of Flan Parisien.
Is it necessary to use vanilla beans?
While vanilla beans provide a wonderful depth of flavor, you can use pure vanilla extract instead. Just use about 2 teaspoons of vanilla extract for the recipe.
Final Thoughts
Flan Parisien is a dessert that embodies the essence of French baking—a perfect blend of simplicity and elegance. With its creamy custard filling and buttery crust, it is sure to be a favorite at your table. Whether you choose to stick to the classic recipe or add your personal touch with seasonal variations, this dessert promises to impress both in flavor and presentation. So roll up your sleeves, gather your ingredients, and create a Flan Parisien that will leave everyone asking for seconds!
Flan Parisien
Ingredients
Equipment
Method
- In a mixing bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter, and using a pastry cutter or your fingertips, work it into the flour until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg and water. Gradually add the egg mixture to the flour mixture, combining until a smooth dough forms. If the dough is too dry, add a little more water, one teaspoon at a time. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled pastry dough into a circle about 1/8 inch thick. Transfer the rolled dough to a 9-inch tart pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.
- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Return the crust to the oven and bake for an additional 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a double boiler or heatproof bowl over simmering water, combine the whole milk, heavy cream, and split vanilla beans (or vanilla extract). Heat gently until warm but not boiling. In a separate bowl, whisk together the eggs, egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Gradually pour the warm milk mixture into the egg mixture, whisking continuously to prevent curdling.
- Pour the custard filling into the pre-baked crust. Bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be firm and lightly browned. Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- To serve, carefully remove the Flan Parisien from the tart pan. Slice it into wedges and serve chilled or at room temperature. You may garnish with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Notes
- For a more intense vanilla flavor, scrape the seeds from the vanilla beans and add them to the custard mixture.
- Make sure to let the custard cool completely before refrigerating to avoid condensation.
- Use a sharp knife to cut the Flan Parisien for clean slices.
- Experiment with different crusts, such as a graham cracker or almond flour crust, for a unique flavor.
