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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.
89 K 3.9/5 (14 reviews)
45 min.
Easy
5.20 €
900 g
9 IngredientsLast modified on: February 25th 2023
For 900 g, you will need:
- 1
300 ml whole milk - 2
300 ml liquid cream - 3
1 vanilla pod - 4
3 eggs - 5
100 g caster sugar - 6
40 g cornflour - 7
50 g butter - 8
80 g dark chocolate (optional) - 9
80 g pistachio powder or paste (optional) - Total weight: 945 grams
Times for this recipe
Preparation: 15 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 45 min.
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 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.
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.
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.
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 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
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
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 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.
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
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
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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French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
461 K 234.3 1 hour 10 min.
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.
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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.
43 K 60 min.
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.
28 K 3 hours 25 min.
This recipe uses (among others)
Liquid cream
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Whole milk
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Caster sugar
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Butter
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