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.
77 K 4.1/5 (13 reviews)
45 min.
Easy
300 g
9 IngredientsLast modified on: February 25th 2023
For 300 g, you will need:
- 1
½ cup whole milk - 2
½ cup liquid cream - 3
1⁄3 vanilla pod - 4
1 egg - 5
2 ½ tablespoons caster sugar - 6
1 tablespoon cornflour - 7
1 ½ tablespoon butter - 8
2 ½ tablespoons dark chocolate (optional) - 9
2 tablespoons pistachio powder or paste (optional)
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 ½ cup whole milk into a saucepan on medium heat. Scrape the inside of 1⁄3 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.
Meanwhile, put 1 egg, 2 ½ tablespoons caster sugar and 1 tablespoon cornflour into a bowl and mix well.
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 1 ½ tablespoon 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 2 ½ tablespoons 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 2 tablespoons 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 | 20 RDI=7 % | 90 RDI=8 % | 70 RDI=10 % | 1,070 RDI=50 % | 4,480 RDI: 50 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 330 RDI=20 % | 1,400 RDI: 20 % |
How much will it cost?
- For 300 g : 1.80 €
Change currency: 
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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This recipe uses (among others)
Whole milk
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Liquid cream
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Caster sugar
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Butter
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