{"id":133290,"date":"2026-02-06T17:50:35","date_gmt":"2026-02-06T17:50:35","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=133290"},"modified":"2026-02-06T17:50:37","modified_gmt":"2026-02-06T17:50:37","slug":"french-flan-patissier-recipe-french-custard-tart","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-french-flan-patissier-recipe-french-custard-tart.html","title":{"rendered":"French Flan P\u00e2tissier Recipe (French Custard Tart)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">French Flan P\u00e2tissier is a classic vanilla custard tart with a creamy, set centre and a crisp pastry base.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This easy, reliable method includes clear visual cues, pan-size guidance, and practical tips for clean slices every time.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-91615 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee.jpg\" alt=\"Flan p\u00e2tissier \u00e0 la p\u00e2te feuillet\u00e9e sur une planche en bois, avec une part coup\u00e9e laissant appara\u00eetre la texture cr\u00e9meuse de la garniture\" class=\"wp-image-91615\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">flan patissier a\u0300 la pate feuillete\u0301e<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Foolproof Parisian Flan : Custard tart<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If there\u2019s one dessert that always appeared on weekend afternoons, it\u2019s this French Parisian flan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That warm vanilla aroma still takes me straight back to childhood, when the kitchen felt cosy and the first slice was always the prize.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What I love most is how simple it is: a smooth, <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-how-to-make-pastry-cream-creme-patissiere-recipe.html\" type=\"post\" id=\"125572\">pastry-cream-style custard<\/a>, baked until set but still softly creamy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can keep it classic on <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-butter-puff-pastry.html\" type=\"post\" id=\"130993\">puff pastry<\/a> for a light, <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-perfect-homemade-shortcrust-pastry-sweet-tart-crust.html\" type=\"post\" id=\"125094\">crisp base<\/a>, choose shortcrust for extra crunch, or skip the crust entirely when you\u2019re short on time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This puff pastry version is a true French favourite, and it\u2019s easier than it looks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With a few clear visual cues, no whisking at the wrong moment, no overbaking, you\u2019ll avoid lumps, a runny centre, or a soggy bottom.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chill it well before slicing for neat, bakery-style cuts.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-91621 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-4.jpg\" alt=\"flan patissier a\u0300 la pate feuillete\u0301e\" class=\"wp-image-91621\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-4.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-4-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-4-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Recette du flan patissier \u00e0 la p\u00e2te feuillet\u00e9e<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Flan P\u00e2tissier vs Flan Parisien: what\u2019s the difference?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This question comes up all the time, and honestly, the names are often used interchangeably. In many cases, they refer to the same vanilla baked custard. The main difference is <strong>whether there\u2019s pastry<\/strong>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Flan p\u00e2tissier<\/strong> is often the simplest version, made <strong>without a crust<\/strong>.<\/li>\n\n\n\n<li>When the custard sits on a pastry base,\u00a0<strong>like puff pastry in this recipe<\/strong>, it\u2019s commonly called <strong>flan parisien<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Whatever you call it, it\u2019s the same comforting dessert. Today\u2019s recipe is the <strong>puff pastry version<\/strong>, which readers often request because it\u2019s quick, especially with store-bought pastry.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you prefer homemade, a quick \u201crough puff\u201d works too. And if you ask me, I have a soft spot for <strong>shortcrust<\/strong> under flan. <\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-91618 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-1.jpg\" alt=\"flan patissier a\u0300 la pate feuillete\u0301e\" class=\"wp-image-91618\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-1-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">flan patissier \u00e0 la p\u00e2te feuillet\u00e9e, recette facile<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for French Flan P\u00e2tissier (Vanilla Custard Tart)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 sheet puff pastry<\/strong>: Ideally <strong>all-butter<\/strong> for the best flavour and a crispier base. Use store-bought to save time, or make your own for a more traditional result.<\/li>\n\n\n\n<li><strong>1 litre semi-skimmed milk<\/strong>: A good balance of creaminess and lightness. Swap for <strong>whole milk<\/strong> if you want an even richer texture.<\/li>\n\n\n\n<li><strong>3 whole eggs (medium\/size M)<\/strong>: They set and bind the custard without making it heavy.<\/li>\n\n\n\n<li><strong>160 g caster sugar (or granulated sugar)<\/strong>: Adjust slightly to taste; this amount stays sweet but not cloying.<\/li>\n\n\n\n<li><strong>100 g cornflour (cornstarch)<\/strong>: The key to a smooth, firm custard. Avoid substituting with flour, which makes the texture heavier.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To flavour the flan (choose one option):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2 sachets vanilla sugar<\/strong> (usually about <strong>7.5 g each<\/strong>)<\/li>\n\n\n\n<li><strong>3 tsp liquid vanilla extract<\/strong><\/li>\n\n\n\n<li><strong>1\/2 tsp vanilla powder<\/strong> (very intense)<\/li>\n\n\n\n<li><strong>1 vanilla pod<\/strong>, split and seeds scraped (most natural and fragrant)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Puff pastry or shortcrust: which is best for flan?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">It really comes down to texture preference.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Shortcrust pastry<\/strong> gives a <strong>crisper bite<\/strong> and a strong contrast with the custard.<\/li>\n\n\n\n<li><strong>Puff pastry<\/strong> is <strong>lighter and softer<\/strong>, but it needs the right bake so it doesn\u2019t stay pale or soggy.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Time-wise, there\u2019s not a big difference, the custard (and especially the cooling time) is what takes patience.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Key rule: <strong>never pour hot custard onto the pastry<\/strong>, or the base can turn wet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For shortcrust, <strong>blind-baking<\/strong> is a great option; for puff pastry, <strong>fill only once the custard has cooled down<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-3.jpg\" alt=\"flan patissier a\u0300 la pate feuillete\u0301e\" class=\"wp-image-91620\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-3.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-3-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-3-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Make French Flan P\u00e2tissier on Puff Pastry (Step-by-Step)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If you\u2019re making <strong>homemade puff pastry<\/strong>, start with the dough and cook the custard early. By the time you\u2019ve finished the folds, the custard will be at the right temperature to fill the tart.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pastry cream for flan (with whole eggs)<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>For flan, I prefer using <strong>whole eggs<\/strong> (instead of yolks only): it avoids leftover whites and gives a better set.<\/li>\n\n\n\n<li>In a mixing bowl, whisk (or use an electric mixer) together:\n<ul class=\"wp-block-list\">\n<li><strong>3 eggs<\/strong>, <strong>cornflour (cornstarch)<\/strong>, <strong>vanilla extract<\/strong>, and <strong>125 ml milk<\/strong> (taken from the 1 litre).<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1300\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/preparer-de-la-creme-patissiere-.jpg\" alt=\"preparer de la creme patissiere\" class=\"wp-image-91622\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/preparer-de-la-creme-patissiere-.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/preparer-de-la-creme-patissiere--231x300.jpg 231w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/preparer-de-la-creme-patissiere--788x1024.jpg 788w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<ol start=\"2\" class=\"wp-block-list\">\n<li>In a saucepan, heat the <strong>remaining milk<\/strong> with the <strong>sugar<\/strong>, <strong>vanilla sugar<\/strong>, and <strong>vanilla powder<\/strong> (if using).<\/li>\n\n\n\n<li>Bring to a boil.<\/li>\n\n\n\n<li>Pour the hot vanilla milk onto the egg mixture <strong>while whisking continuously<\/strong>.<\/li>\n\n\n\n<li>Return everything to the saucepan and cook on <strong>very low heat<\/strong>, stirring constantly with a wooden spoon\/spatula.<\/li>\n\n\n\n<li>Let it <strong>gently bubble for a few seconds only<\/strong>, until slightly thickened.<\/li>\n\n\n\n<li>Transfer to a clean bowl and cover <strong>directly on the surface<\/strong> with cling film to prevent a skin.<\/li>\n\n\n\n<li>Leave to <strong>cool completely<\/strong> before using.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1300\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/creme-patissiere-2-eme-etape.jpg\" alt=\"suite de la preparation de la creme p\u00e2tissi\u00e8re \" class=\"wp-image-91623\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/creme-patissiere-2-eme-etape.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/creme-patissiere-2-eme-etape-231x300.jpg 231w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/creme-patissiere-2-eme-etape-788x1024.jpg 788w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Assemble and bake the flan<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>While the custard cools, roll out the puff pastry to about <strong>5 mm thick<\/strong>.<\/li>\n\n\n\n<li>Line a tart tin <strong>22\u201324 cm wide<\/strong> and about <strong>3.5 cm deep<\/strong>.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pan size reminder<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>22\u201324 cm<\/strong> gives a flan around <strong>3 cm tall<\/strong>, creamy and well set.<\/li>\n\n\n\n<li><strong>Larger tin<\/strong>: thinner flan \u2192 bake a little less.<\/li>\n\n\n\n<li><strong>Smaller tin<\/strong>: thicker flan \u2192 bake a little longer, watch the centre.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/montage-du-flan-patissier.jpg\" alt=\"montage du flan patissier\" class=\"wp-image-91626\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/montage-du-flan-patissier.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/montage-du-flan-patissier-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/montage-du-flan-patissier-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<ol start=\"3\" class=\"wp-block-list\">\n<li>Bake on the <strong>second shelf from the bottom<\/strong> in a preheated oven for <strong>30\u201340 minutes<\/strong>.<\/li>\n\n\n\n<li>Make sure the pastry base is fully baked; then you can switch to <strong>fan\/convection<\/strong> briefly to deepen the colour on top.<\/li>\n\n\n\n<li>When golden and set, remove from the oven and cool on a rack before unmoulding.<\/li>\n\n\n\n<li>Chill well before serving for the cleanest slices.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-2.jpg\" alt=\"flan patissier a\u0300 la pate feuillete\u0301e\" class=\"wp-image-91619\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-2.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-2-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tips for a Perfect French Flan P\u00e2tissier<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use room-temperature ingredients:<\/strong> This helps the custard blend smoothly and reduces the risk of lumps.<\/li>\n\n\n\n<li><strong>Sift the cornstarch (cornflour):<\/strong> Well-sifted cornstarch mixes more evenly and prevents clumps in the pastry cream.<\/li>\n\n\n\n<li><strong>Thicken the custard properly:<\/strong> It should look like a <strong>thick b\u00e9chamel<\/strong> before you pour it into the tin; otherwise, the flan may not set well in the oven.<\/li>\n\n\n\n<li><strong>Let the custard cool slightly before filling:<\/strong> Pouring it in while it\u2019s too hot can soften the pastry, especially if the base isn\u2019t pre-baked.<\/li>\n\n\n\n<li><strong>Pre-bake the pastry if needed:<\/strong> This is especially helpful with <strong>shortcrust<\/strong>, a quick blind bake keeps the base crisp.<\/li>\n\n\n\n<li><strong>Choose a deep tin:<\/strong> A taller mould gives you that thick, even bakery-style flan.<\/li>\n\n\n\n<li><strong>Chill before slicing:<\/strong> The flan needs several hours in the fridge to fully set and cut neatly.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Storage, freezing, and reheating<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fridge:<\/strong> keep <strong>3-4 days<\/strong> in an <strong>airtight container<\/strong> (or tightly wrapped) to prevent fridge smells.<\/li>\n\n\n\n<li><strong>Expected texture:<\/strong> it firms up in the cold and usually slices best the next day.<\/li>\n\n\n\n<li><strong>Freezing:<\/strong> up to <strong>1 month<\/strong>, ideally in individual slices, well wrapped. The pastry may lose some crispness.<\/li>\n\n\n\n<li><strong>Defrost:<\/strong> overnight in the fridge.<\/li>\n\n\n\n<li><strong>Reheat:<\/strong> a few minutes in a low oven to warm gently (microwave tends to soften the pastry).<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ: your flan p\u00e2tissier questions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Can I make flan the day before?\u00a0<\/strong>Yes, resting time helps the custard settle and the flavour develop.<\/li>\n\n\n\n<li><strong>Why does flan sometimes crack on top?\u00a0<\/strong>Usually from heat that\u2019s too high or baking a bit too long, which dries the surface.<\/li>\n\n\n\n<li><strong>How do I get a smooth, even top?\u00a0<\/strong>Pour the custard in one go and level it gently before baking.<\/li>\n\n\n\n<li><strong>Can I flavour it beyond vanilla?<\/strong> Yes: orange zest, tonka bean, or orange blossom water work beautifully.<\/li>\n\n\n\n<li><strong>Do I need to grease the pan if I\u2019m using pastry?\u00a0<\/strong>A light greasing helps unmoulding, especially with a ring mould.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Other desserts to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-apple-mascarpone-tart.html\" type=\"post\" id=\"132903\">Apple &amp; Mascarpone Tart<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-classic-chocolate-tart-recipe.html\" type=\"post\" id=\"132127\">Chocolate Tart Recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-french-strawberry-tart-tarte-aux-fraises.html\" type=\"post\" id=\"127678\">French strawberry tart<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-rhubarb-almond-tart-a-simple-homemade-recipe.html\" type=\"post\" id=\"129425\">Rhubarb Almond Tart<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" 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207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2012\/03\/flan-patissier-a-la-pate-feuilletee-5-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"French Flan P\u00e2tissier Recipe (French Custard Tart)\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Foolproof French Flan P\u00e2tissier Easy Recipe<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span 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\/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">0 hours<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"8\">8<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-french-flan-patissier-recipe-french-custard-tart.html\/print\/133312\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>French Flan P\u00e2tissier is a classic vanilla custard tart with a creamy, set centre and a crisp pastry base. This easy, reliable method includes clear visual cues, pan-size guidance, and practical tips for clean slices every time.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ab73998e9060\" id=\"ingredient_checkbox_6ab73998e9060\" aria-label=\"Puff pastry\"><label for=\"ingredient_checkbox_6ab73998e9060\"><\/label><\/span>Puff pastry<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ab73998e906b\" id=\"ingredient_checkbox_6ab73998e906b\" aria-label=\"1 L semi-skimmed milk\"><label for=\"ingredient_checkbox_6ab73998e906b\"><\/label><\/span><span data-amount=\"1\">1<\/span> L semi-skimmed milk<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ab73998e9070\" id=\"ingredient_checkbox_6ab73998e9070\" aria-label=\"3 eggs\"><label for=\"ingredient_checkbox_6ab73998e9070\"><\/label><\/span><span data-amount=\"3\">3<\/span> eggs<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ab73998e9075\" id=\"ingredient_checkbox_6ab73998e9075\" aria-label=\"160 g sugar\"><label for=\"ingredient_checkbox_6ab73998e9075\"><\/label><\/span><span data-amount=\"160\" data-unit=\"g\">160 g<\/span> sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ab73998e907a\" id=\"ingredient_checkbox_6ab73998e907a\" aria-label=\"100 g cornstarch (cornflour)\"><label for=\"ingredient_checkbox_6ab73998e907a\"><\/label><\/span><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> cornstarch (cornflour)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ab73998e9081\" id=\"ingredient_checkbox_6ab73998e9081\" aria-label=\"2 sachets vanilla sugar, or 3 tsp vanilla extract, or 1\/2 tsp vanilla powder, or 1 vanilla pod\"><label for=\"ingredient_checkbox_6ab73998e9081\"><\/label><\/span><span data-amount=\"2\">2<\/span> sachets vanilla sugar, <strong>or<\/strong> 3 tsp vanilla extract, <strong>or<\/strong> 1\/2 tsp vanilla powder, <strong>or<\/strong> 1 vanilla pod<\/li>\n<\/ul>\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6ab73998e9607_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6ab73998e9607_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4 data-pm-slice=\"1 3 []\"><strong>Pastry cream<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-1\">In a bowl, using an electric whisk, beat the eggs with the cornstarch, vanilla extract, and 125 ml milk (taken from the 1 litre).<\/li>\n<li id=\"instruction-step-2\">Pour the remaining milk into a saucepan with the vanilla sugar, sugar, and vanilla powder.<\/li>\n<li id=\"instruction-step-3\">Bring to a boil.<\/li>\n<li id=\"instruction-step-4\">Pour the boiling vanilla milk over the egg mixture while whisking (electric whisk).<\/li>\n<li id=\"instruction-step-5\">Pour everything back into the saucepan and cook over very low heat, stirring constantly with a wooden spatula.<\/li>\n<li id=\"instruction-step-6\">Let it gently bubble for a few seconds only; the mixture should thicken slightly.<\/li>\n<li id=\"instruction-step-7\">Transfer the pastry cream to a clean bowl and cover directly on the surface with cling film to prevent a skin.<\/li>\n<li id=\"instruction-step-8\">Let it cool completely before using.<\/li>\n<\/ol>\n<h4><strong>Assemble the flan<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-9\">While the pastry cream cools, roll out the puff pastry to about 5 mm thick.<\/li>\n<li id=\"instruction-step-10\">Line a tart tin about 22\u201324 cm wide and about 4 cm deep.<\/li>\n<li id=\"instruction-step-11\">Refrigerate.<\/li>\n<li id=\"instruction-step-12\">Once the pastry cream is fully cooled, preheat the oven.<\/li>\n<li id=\"instruction-step-13\">Heat the oven to 180\u00b0C, bottom heat. If your oven runs hot, reduce to 170\u00b0C before baking for more even cooking of the puff pastry.<\/li>\n<li id=\"instruction-step-14\">Whisk the pastry cream to loosen it.<\/li>\n<li id=\"instruction-step-15\">Remove the chilled pastry case and prick the base with a fork.<\/li>\n<li id=\"instruction-step-16\">Pour in the pastry cream and smooth the surface.<\/li>\n<li id=\"instruction-step-17\">Bake on the second shelf from the bottom for 30\u201340 minutes.<\/li>\n<li id=\"instruction-step-18\">Make sure the puff pastry base is fully baked; then you can switch to fan\/convection to colour the top nicely.<\/li>\n<li id=\"instruction-step-19\">When the flan is fully baked and nicely coloured, remove from the oven and cool on a wire rack before unmoulding.<\/li>\n<li id=\"instruction-step-20\">Let it cool completely before serving.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">20 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>temps de refroidisssement\/repos:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">1 heure<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">40 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 serving<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">380 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>French Flan P\u00e2tissier is a classic vanilla custard tart with a creamy, set centre and a crisp pastry base. This easy, reliable method includes clear visual cues, pan-size guidance, and practical tips for clean slices every time. Foolproof Parisian Flan : Custard tart If there\u2019s one dessert that always appeared on weekend afternoons, it\u2019s this&#8230;<\/p>\n","protected":false},"author":2,"featured_media":133287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13421,13323,13412,13899,13434],"tags":[],"class_list":["post-133290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crumbles-bars-and-clafoutis","category-french-cuisine","category-panna-cotta-flan-an-yogurt","category-ramadan-recipes","category-tarts-and-pies"],"yoast_head":"<!-- This site is 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