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.
88 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
Pear and chocolate Paris puddings
Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.
39 K 60 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.
47 K 1 hour 35 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
460 K 234.3 1 hour 10 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.
84 K 55 min.
Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears.
83 K 2 1 hour 3 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Kervallon soup, Auvergne gratin, Poached eggs with spinach and Comté milk, Pain perdu, Gratin with Parmesan flavours, ... See them all 69
Liquid cream
Like these other recipes: Langres-style spinach, Soft Croque-monsieur with 3 cheeses, Cockles and cabbage with smoky cream sauce, Pork and mushroom duo, Household cake (Gâteau de ménage), ... See them all 174
Caster sugar
Like these other recipes: Saint Honoré cake, Nonettes, Stewed apricots, Little chocolate and hazelnut fondants, Stewed plums, ... See them all 372
Butter
Like these other recipes: Apple custard tart, Ramekins with almonds, apples and lemon, Doughnuts, Winemaker's toast, Hazelnut and orange cake, ... See them all 489
Other recipes you may also like
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce. March 12th 201586 K4.1 1 hour 3 min.
Green avocado salad
This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco. July 8th 201874 K 30 min.
Norwegian tartines
Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots. February 19th 202049 K 30 min.
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it. March 30th 202251 K 15 min.
Brussels sprouts salad with smoked trout and Comté cheese
An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese. January 24th 202426 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
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.