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Paris flan filling

Name: Paris flan filling
Prep time: 14 min
Cook time: 12 min
Total time: 41 min
Yield: 900 g
Cuisine: French
Ingredients: 300 ml whole milk; 300 ml liquid cream; 1 vanilla pod; 3 eggs; 100 g caster sugar; 40 g cornflour; 50 g butter; 80 g dark chocolate; 80 g pistachio powder or paste

This is how to prepare the custard filling for a classic Parisian "flan". This is not the whole recipe, just the filling mixture, which can be used in lots of other flan-style recipes on this site.

98 K 3.9/5 (14 reviews)629730

Duration

45 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 900 g, you will need:

1 300 ml whole milk
2 300 ml liquid cream
3 1 vanilla pod
4 3 eggs
5 100 g caster sugar
6 40 g cornflour
7 50 g butter
8 80 g dark chocolate (optional)
9 80 g pistachio powder or paste (optional)
Total weight: 945 grams

Times for this recipe

Preparation

15 min.

Resting

15 min.

Cooking

15 min.

All in all

45 min.

Preparation 15 min.

Resting 15 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 7 min.

Pour 300 ml whole milk into a saucepan on medium heat. Scrape the inside of 1 vanilla pod into it.

Mix well and bring to the boil.

Step 2 - ⌛ 15 min.

Take off the heat, cover and leave to infuse for 10 to 15 minutes.

Step 3 - ⌛ 2 min.

Meanwhile, put 3 eggs, 100 g caster sugar and 40 g cornflour into a bowl and mix well.

Step 4 - ⌛ 2 min.

Pour the vanilla milk-cream mixture into this while stirring or whisking gently.

Step 5 - ⌛ 2 min.

Mix thoroughly.

Step 6 - ⌛ 4 min.

Wash the saucepan, then pour the mixture back into it through a fine strainer.

Step 7

You'll see how this eliminates all the solid bits from the mixture (egg shell, remains of vanilla pod, etc.).

Step 8 - ⌛ 5 min.

Put the pan on low heat and allow the mixture to thicken slightly while stirring constantly.

Note: This is not essential, but it makes it easier to bake and set your custard afterwards.

Step 9 - ⌛ 2 min.

Take off the heat, then add 50 g butter and mix thoroughly.

Step 10 - ⌛ 2 min.

Finish by giving a blast with a blender to leave the filling smooth.

Step 11

You flan filling is ready for use in your recipe.

Step 12

Chocolate

If you'd like to try the chocolate version, at stage 9 (before the butter), add 80 g dark chocolate, preferably in the form of chocolate drops or chips.

Step 13

Mix thoroughly until the chocolate has completely melted in, then carry on the recipe as normal from stage 9.

Step 14

Pistachio

If you want to make a pistachio flan version, in step 9 (before the butter) add 80 g pistachio powder or paste, and whisk until fully incorporated.

Remarks

For the chocolate version, you can use milk chocolate instead of dark.

For a pistachio filling, use pistachio paste instead of the chocolate.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=8 %	16 g RDI=6 %	17 g RDI=23 %	237 kcal RDI=12 %	991 kJ RDI=12 %
Whole recipe	47 g RDI=72 %	151 g RDI=57 %	160 g RDI=219 %	2,231 kcal RDI=112 %	9,342 kJ RDI=112 %

Whole recipe

Possible allergens in this recipe: milk, egg, nuts

How much will it cost?

For 900 g

5.20 €

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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