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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.

64 K 4.1/5 (13 reviews)

45 min.

Easy

5.20 €

2 kg 700 g

9 Ingredients

Last modified on: February 25^th 2023

For 2 kg 700 g, you will need:

1 4 cups whole milk
2 4 cups liquid cream
3 3 vanillas pod
4 9 Eggs
5 1 ¹⁄₃ cup caster sugar
6 ½ cup cornflour
7 ²⁄₃ cup butter
8 1 ¹⁄₃ cup dark chocolate (optional)
9 1 cup 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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Times for this recipe

Preparation: 15 min.

Resting: 15 min.

Cooking: 15 min.

All in all: 45 min.

When should you start or finish this recipe?

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 4 cups whole milk into a saucepan on medium heat. Scrape the inside of 3 vanillas 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 9 Eggs, 1 ¹⁄₃ cup caster sugar and ½ cup 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 ²⁄₃ cup 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 1 ¹⁄₃ cup 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 1 cup 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	170 RDI=60 %	720 RDI=70 %	600 RDI=90 %	9,000 RDI=450 %	37,670 RDI: 450 %
Per 100 g	5 RDI=2 %	30 RDI=2 %	20 RDI=3 %	320 RDI=20 %	1,330 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Egg, Nuts

How much will it cost?

For 2 kg 700 g : 15.60 €

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

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.
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Pear and chocolate Paris puddings

Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.
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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.
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Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
27 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.
21 K 1 hour 35 min.

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