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.
71 K 4.1/5 (13 reviews)
45 min.
Easy
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
Change these quantities to make:
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 240 RDI=20 % | 200 RDI=30 % | 3,000 RDI=150 % | 12,560 RDI: 150 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=2 % | 20 RDI=3 % | 320 RDI=20 % | 1,330 RDI: 20 % |
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
Caramelised apple custards
A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
31 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.
29 K 1 hour 35 min.
Verbena flan
In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan.
16 K 3 hours 25 min.
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
122 K 24.3 50 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.
71 K 55 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Celeriac and sesame soup, Cauliflower "moelleux" in ramekins, Potimarron and leek soup, Gnocchi alla romana, Jerusalem artichoke purée with leeks, ... See them all 66
Liquid cream
Like these other recipes: Icelandic-style fish and vegetable pie, Spring veal sauté , Plum and almond panna cotta, Fish fillet with leeks and mustard cream, Creamy spaghetti with cockles and parsley, ... See them all 169
Caster sugar
Like these other recipes: Apricot jelly, Caramelized pear custard tart, Crunchy blackcurrant and mascarpone cream verrine, Toffee apple upside-down cake, Apple custard tart, ... See them all 360
Butter
Like these other recipes: Maple syrup cream sugar, Parcels of fish fillet in spinach, New peas with almonds, Sorrel soup, Lemon and grated apple tart, ... See them all 466
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018420 K 24.3 45 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016454 K4.4 7 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...January 19th 2011453 K 63.3 2 hours 45 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011283 K 15 2 hours 45 min.
Mediterranean toast
On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta.October 9th 2011134 K4.5 1 hour 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.