Paris flan filling

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.
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Last modified on: May 30th 2021

Keywords for this recipe:MixtureCustardPâtisserieCreamMilkButterVanillaEggsChocolate
For 800 g, you will need:

Change these quantities to make: 400 g 800 g 1 kg 600 g 2 kg 400 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
14 min.15 min.12 min.41 min.
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Step by step recipe

Stage 1 - 7 min.
Paris flan filling : Photo of step #1
Pour 300 ml whole milk into a saucepan on medium heat. Scrape the inside of ½ vanilla pod into it.

Mix well and bring to the boil.

Stage 2 - 15 min.
Paris flan filling : Photo of step #2
Take off the heat, cover and leave to infuse for 10 to 15 minutes.

Stage 3 - 2 min.
Paris flan filling : Photo of step #3
Meanwhile, put 3 eggs and 100 g caster sugar into a bowl and mix well.

Stage 4 - 2 min.
Paris flan filling : Photo of step #4
Pour the vanilla milk-cream mixture into this while stirring or whisking gently.

Stage 5 - 2 min.
Paris flan filling : Photo of step #5
Mix thoroughly.

Stage 6 - 4 min.
Paris flan filling : Photo of step #6
Wash the saucepan, then pour the mixture back into it through a fine strainer.

Stage 7
Paris flan filling : Photo of step #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.
Paris flan filling : Photo of step #8
Put the pan on low heat and allow the mixture to thicken slightly while stirring constantly.

Stage 9 - 2 min.
Paris flan filling : Photo of step #9
Take off the heat, then add 50 g butter and mix thoroughly.

Stage 10 - 2 min.
Paris flan filling : Photo of step #10
Finish by giving a blast with a blender to leave the filling smooth.

Stage 11
Paris flan filling : Photo of step #11
You flan filling is ready for use in your recipe.

Stage 12
Paris flan filling : Photo of step #12
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
Paris flan filling : Photo of step #13
Mix thoroughly until the chocolate has completely melted in, then carry on the recipe as normal from stage 9.
For the chocolate version, you can use milk chocolate instead of dark.

For a pistachio filling, use pistachio paste instead of the chocolate.
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,515 Kcal or 10,530 Kj45 gr174 gr182 gr
126 %17 %16 %28 %
Per 100 g
Energetic valueProteins CarbohydratesFats
256 Kcal or 1,072 Kj5 gr18 gr19 gr
13 %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).
How much will it cost?
  • For 800 g : 4.25 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Caramelised apple custards
Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
6,028 59 min.
Pear and chocolate Paris puddings
Pear and chocolate Paris puddings

Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.
3,358 57 min.
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Home made.
This recipe uses (among others)
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