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Recipe · Île-de-France
Tarte au flan parisien
Parisian custard flan tart
⏱ 75 minServes 8Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter puff pastry
1 L (4¼ cups)whole milk
200 g (7 oz)superfine sugar
4whole eggs
100 g (3½ oz)cornstarch
2 clovesMadagascar vanilla- 1 tbspvanilla extract
1 pinchfleur de sel (flaky sea salt)
- 1 sheet of all-butter puff pastry
- 1 L (4¼ cups) whole milk
- 200 g (7 oz) superfine sugar
- 4 whole eggs
- 100 g (3½ oz) cornstarch
- 2 cloves Madagascar vanilla
- 1 tbsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the deep cake pan with the puff pastry, well up the sides.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Split the vanilla beans lengthwise and scrape out the seeds.
- Heat the milk with the vanilla beans and seeds to a simmer to infuse.
- In the bowl, whisk the eggs, sugar, cornstarch, vanilla extract and fleur de sel until smooth.
- Strain in the hot milk, whisking hard so no lumps form.
- Return to low heat and whisk constantly for 5 minutes until slightly thickened.
- Pour into the lined pan and bake for 50 minutes at 200 °C (400 °F) until the top is deeply browned.
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