Flan Patissier


If you have been to France, you would have seen the Flan Patissier in bakeries or maybe had a serve in a bistro.  The flan patissier is a classic french dessert, it is alike a baked custard.  Some versions of the flan patissier include a shortcrust pastry.  My version does not have it. I grew up with that version, I prefer it as such.  The pastry makes unmoulding easier, otherwise I do not find it adds much to the dessert as a whole.

To make it quite thick – I find it looks amazing like that! – you will need either a narrow baking dish (17 cm diameter) or you need to double the recipe like I did for the photo session!



Serves 5

  •  2 eggs
  • 1/2 vanilla bean (you can also use some of the vanilla powder you find in gourmet spice shops)
  • 80 g white sugar
  • 700 mL of milk
  • 75 g of corn flour
  • 300 mL of cream
  1. Heat up the oven on 180°C, butter and flour the tin (use a spring form one if you have one).

    Note: if you are making the single proportions above, you can use a ceramic tart dish to bake it it and serve it directly as such (my Mum always did that!). 

  2. Scrap the vamilla beans and place in th milk. Heat up the sugar, milk and cream.
  3. In the meanwhile, whisk together the eggs and corn flour.  Once the milk is hot, pour the equivalent of a laddle in the egg mi and mix well, add the rest. Mix well before returning to the saucepan and, using a whisk, keep stiring. The custard will thicken. Once it becomes thicker remove from the heat an transfer to the prepared tin.  Flatten the top with a spatula.
  4. Bake for 45 minutes or until browned to dark on the top. It may look a little burnt, don’t worry this is normal.
  5. Remove from the oven and allow to cool before unmoulding.
  6. Serve warm or completely cooled down at room temperature. If unmoulding, first use a sharp knive to make sure the flan does not stick to the edges of the tin.

Tip: you can add soaked sultanas, a couple spoons of rhum or chocolate chips to make it a little different.