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.
68 K 4.1/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: February 25th 2023
For 900 g, you will need:

Change these quantities to make:
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.
Paris flan filling
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.

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

Stage 3 - 2 min.
Paris flan filling
Meanwhile, put 3 eggs, 100 g caster sugar and 40 g cornflour into a bowl and mix well.

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

Stage 5 - 2 min.
Paris flan filling
Mix thoroughly.

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

Stage 7
Paris flan filling
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
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.
Paris flan filling
Take off the heat, then add 50 g butter and mix thoroughly.

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

Stage 11
Paris flan filling
You flan filling is ready for use in your recipe.

Stage 12
Paris flan filling

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
Paris flan filling
Mix thoroughly until the chocolate has completely melted in, then carry on the recipe as normal from stage 9.

Stage 14
Paris flan filling

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.
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 recipe60 RDI=20 %240 RDI=20 %200 RDI=30 %3,000 RDI=150 %12,560 RDI: 150 %
Per 100 g5 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 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
Pistachio custard tart
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.
119 K 24.3 50 min.
Alsatian apple tart
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.
69 K 55 min.
Caramelized pear custard tart
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.
64 K 2 1 hour 3 min.
Caramelised apple custards
Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
29 K 60 min.
Verbena flan
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.
14 K 3 hours 25 min.
This recipe uses (among others)
Other recipes you may also like
Amiens macaroons
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.
February 13th 201395 K5 50 min.
Turban of sole with langoustines
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
November 23th 201497 K4.1 1 hour 45 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30th 2016219 K4.4 2 hours 20 min.
Summery cheese on toast
Summery cheese on toast
Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.
July 20th 201646 K4 25 min.
Asparagus "en petit pois"
Asparagus "en petit pois"
As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
May 2nd 202136 K 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page