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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.

4,5954.3/5 for 7 ratings

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Last modified on: May 30^th 2021

For 800 g, you will need:

0 300 ml whole milk
1 300 ml liquid cream
2 ½ vanilla pod
3 3 eggs
4 100 g caster sugar
5 50 g butter
6 80 g dark chocolate (optional)
Total weight: 982 grams

Change these quantities to make: 400 g 800 g 1 kg 600 g 2 kg 400 g

Change measures: Metric

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How long does 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 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.

Take off the heat, cover and leave to infuse for 10 to 15 minutes.

Stage 3 - 2 min.

Meanwhile, put 3 eggs and 100 g caster sugar 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.

Stage 9 - 2 min.

Take off the heat, then add 50 g 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

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

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

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,515 Kcal or 10,530 Kj	45 gr	174 gr	182 gr
126 %	17 %	16 %	28 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
256 Kcal or 1,072 Kj	5 gr	18 gr	19 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 €

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Note : These prices are only approximate.

Some recipes that use this recipe

Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
2,445 59 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Caramel semolina pudding with raisins, Pistachio ice cream, Pistachio confectioner's custard, Yeast-based flaky dough (for croissants), ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Thin endive tart, Pan-baked hash brown (Hash-brown casserole), Vanilla ice cream, Fresh spinach with cream, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Almond dacquoise, Caramelized brioche with pear and kiwi, Quick Strawberry Millefeuille, Pain perdu, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Nachos, Pilau rice, Amandier (gluten-free almond cake), Creamy spinach and potato gratin, Bisto-style canapés, ... All

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