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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.

58K 4.1/5 based on 13 reviews

Last modified on: February 25^th 2023

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For 300 g, you will need:

1 100 ml whole milk
2 100 ml liquid cream
3 ¹⁄₃ vanilla pod
4 1 Egg
5 33 ml caster sugar
6 12.61 ml cornflour
7 18 ml butter
8 33.75 ml dark chocolate (optional)
9 27 ml Pistachio powder or paste (optional)

Change these quantities to make: 300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
14 min.	15 min.	12 min.	41 min.

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Step by step recipe

Stage 1 - 7 min.

Pour 100 ml 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.

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, 33 ml caster sugar and 12.61 ml 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.

Stage 9 - 2 min.

Take off the heat, then add 18 ml 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 33.75 ml 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 27 ml 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

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,003 Kcal or 4,199 Kj	19 gr	80 gr	68 gr
50 %	7 %	8 %	10 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
319 Kcal or 1,336 Kj	6 gr	26 gr	22 gr
16 %	2 %	2 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Nuts

How much will it cost?

For 300 g : 1.73 €

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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See all recipes that use it

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate rice pudding, Gâteau Basque , Chocolate and vanilla crème brûlée, Quiche filling mixture, Celeriac and sesame soup, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Creamy risotto with vegetables , Smoky potato and potimarron gratin, Creamy Winter Vegetable Soup, Endive and beer soup, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Tatin apples with mascarpone cream, Pavlova, Tatin apples with mascarpone cream, Valay-Brest, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Flaky brownie brioche, Pilau rice, Leek and tuna loaf, Provençal colombier for Pentecost, ... All

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