This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Paris flan filling
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.
87 K 4.1/5 (13 reviews)
45 min.
Easy
5.20 €
900 g
9 IngredientsLast modified on: February 25th 2023
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.
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
Stage 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.
Mix well and bring to the boil.
Stage 2 - ⌛ 15 min.
Take off the heat, cover and leave to infuse for 10 to 15 minutes.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 2 min.
Pour the vanilla milk-cream mixture into this while stirring or whisking gently.
Stage 5 - ⌛ 2 min.
Mix thoroughly.
Stage 6 - ⌛ 4 min.
Wash the saucepan, then pour the mixture back into it through a fine strainer.
Stage 7
You'll see how this eliminates all the solid bits from the mixture (egg shell, remains of vanilla pod, etc.).
Stage 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.
Note: This is not essential, but it makes it easier to bake and set your custard afterwards.
Stage 9 - ⌛ 2 min.
Take off the heat, then add 50 g butter and mix thoroughly.
Stage 10 - ⌛ 2 min.
Finish by giving a blast with a blender to leave the filling smooth.
Stage 11
You flan filling is ready for use in your recipe.
Stage 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.Stage 13
Mix thoroughly until the chocolate has completely melted in, then carry on the recipe as normal from stage 9.
Stage 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.
For a pistachio filling, use pistachio paste instead of the chocolate.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 900 g : 5.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 10
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.
46 K 1 hour 35 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
68 K 1 hour 8 min.
Caramelised apple custards
A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
42 K 60 min.
Pear and chocolate Paris puddings
Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.
38 K 60 min.
Alsatian apple tart
This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.
83 K 55 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Gratin Comtois, Yeast-based flaky dough (for croissants), Jerusalem artichoke purée with leeks, Rice pudding with fruit and nuts, Chantilly rice pudding, ... See them all 69
Liquid cream
Like these other recipes: Tagliatelle with cockles, Tarte Normande, Vegetable clafoutis, Cervelle de Canut, The total turnip, ... See them all 172
Caster sugar
Like these other recipes: Doughnuts, Far Normandy-Brittany, Apple custard tart, Apple charlotte with toasted brioche, Chocolate-chestnut cream cake, ... See them all 369
Butter
Like these other recipes: Fillet of salmon meunière, Little caramelized peach tarts, Naan, Eggs "en cocotte" with spinach, Little lemon biscuits, ... See them all 486
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using. October 13th 2010233 K4.9 30 min.
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color. July 30th 202346 K 1 hour 35 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid. September 7th 2018295 K3.9 4 hours 35 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011415 K3.8 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.