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Creamy Vanilla Flan

Featured in Indulge Your Sweet Tooth with Our Dessert Collection.

Vanilla custard flan is a French dessert that perfectly blends smooth vanilla cream with a lightly golden crust. Using milk, cream, and eggs with real vanilla, this simple yet delightful dessert is both affordable and family-friendly. Baking gives it a caramelized finish, and chilling it afterwards enhances its velvety texture.
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Us chef girl
Updated on Sun, 06 Apr 2025 13:18:29 GMT
Smooth vanilla custard flan Pin it
Smooth vanilla custard flan | athomedishes.com

Sweet vanilla notes blend with the smooth egg richness in this classic French custard tart. This iconic treat from our French bakeries offers just the right balance between its silky filling and lightly crisp pastry base.

This sweet treat brings back memories of Sunday afternoons from my childhood when vanilla scents filled our kitchen. It was the first dessert my grandma taught me to make, and even now, tasting it takes me back to those special family moments.

Ready-to-serve vanilla Paris flan Pin it
Ready-to-serve vanilla Paris flan | athomedishes.com

Essential Components

  • Whole milk: Go for full-fat milk for the creamiest results
  • Eggs: Pick fresh ones at room temp
  • Vanilla: A fresh pod gives better flavor than extract
  • Flour: Type 45 works best for the right feel
  • Butter: Slightly salted to boost the taste

Making Magic

Crust beginnings

Mix butter with flour until you get fine crumbs

Solid foundation

Roll out your dough gently and line your pan

Vanilla steeping

Warm the milk with a split vanilla pod
Light vanilla Paris flan Pin it
Light vanilla Paris flan | athomedishes.com

Smooth mixture

Stir eggs, sugar and cornstarch carefully

Last touches

Pour your cream onto the crust and bake till golden

Vanilla makes this tart special. I always keep my used pods in sugar to make homemade vanilla sugar. This little trick from my grandma adds subtle flavor to all my sweet treats.

Baking Wonder

Getting this custard tart right depends on how you bake it. A hot oven, steady temp and keeping an eye on it matter a lot. I've learned that a slight brown top means it's ready to come out.

Serving Joy

Let your tart cool completely before you eat it. The texture gets better after a few hours in the fridge. Enjoy it plain or with a little caramel sauce for extra yumminess.

Tasty Twists

Make it your own way by adding shredded coconut, melted chocolate, or even coffee for a mocha version. If you like citrus, orange zest brings a nice fresh touch.

Keeping It Fresh

This tart stays good for up to three days in the fridge if you cover it well so it doesn't pick up other smells. Never freeze it though, as that'll ruin its creamy texture.

Expert Tips

  • Sift your flour for smoother pastry
  • Warm up your pan first for even baking
  • Use a warm, dry knife for clean slices

This custard tart really shows what French baking is all about to me: simple ingredients that turn into something amazing. Every time I make one, I feel that same magic I felt watching my grandma in the kitchen, waiting eagerly to taste that golden, creamy wonder.

Frequently Asked Questions

→ How can I tell if the flan is done?
The top should be golden, with a gentle jiggle in the center. Stick a knife in—it should come out clean.
→ Can I make this ahead of time?
Definitely. It's even better the next day, so pop it in the fridge overnight.
→ Why chill the cream in an ice bath?
It stops cooking instantly, avoiding lumps and keeping it silky smooth.
→ Can I swap the vanilla bean?
Sure thing! Use 1 teaspoon of pure vanilla extract or 2 packets of vanilla sugar instead.
→ How do I keep the crust from getting soggy?
Make sure your oven's hot at 210°C and bake it on the bottom rack for the best results.

Vanilla Custard Flan

A silky vanilla custard flan on crisp pastry. Every bite combines creamy sweetness and a little crunch.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: French

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ For the crust

01 1 sheet of shortcrust pastry

→ For the filling

02 30 cl of heavy cream
03 20 cl of milk
04 1 vanilla pod
05 4 eggs
06 70 g of cornstarch
07 200 g of sugar

Instructions

Step 01

Split the vanilla pod lengthwise. Heat the milk, cream, and the split pod in a pot until it starts to boil. Turn off the heat, cover, and let it steep for a while.

Step 02

In a mixing bowl, stir together the sugar and cornstarch. Add the eggs, one by one, whisking after each addition. Slowly pour in the vanilla milk (without the pod), whisking continuously until the texture is smooth.

Step 03

Pour the mixture back into the pot. Cook it over medium heat, stirring, until it thickens enough to coat the back of a spoon. Take it off the stove and cool it quickly using an ice bath.

Step 04

Set your oven to 210°C. Line a tart pan with the shortcrust pastry and keep the parchment. Pour in the prepared cream and bake for about 30 minutes until the top gets a nice golden color.

Notes

  1. Cool it completely before digging in.
  2. Store in the fridge for up to 3 days.
  3. Tastes even better the next day!

Tools You'll Need

  • Tart pan
  • Pot
  • Whisk
  • Mixing bowl
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes eggs
  • Contains gluten
  • Made with dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~