How to make Flan PatissierPuff pastry crust for Flan Pâtissier
How to make Flan PatissierThe gorgeous finished product!
Custard for Flan Pâtissier: Creme Patissiere
The custard for Flan Pâtissier is Creme Patissiere, a creamy vanilla custard that is used in many French desserts.
While exact recipes for Creme Patissiere vary depending on the intended use (ie. baked vs not baked; required viscosity for pouring vs piping vs filling vs spreading etc), the base ingredients are almost always the same:
Flan Patissier ingredients
Eggs – Mostly yolks, for richness and also to help set the custard.
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
Cornflour/cornstarch – For setting the custard and making it shiny (regular flour makes it dull). Attention FRENCH READERS: Do not use yellow cornflour, use white cornstarch!
Vanilla beans – For a beautiful vanilla flavour. I used vanilla beans from Vanilla Bean House (Australian online store) – plump and filled with a generous amount of vanilla seeds! Vanilla bean paste is a good substitute here.
Sugar – For sweetness. But not excessive sweetness! One of the things I adore about French desserts is that they are far less sweet than other typical Western desserts.
Milk – The liquid for custard. Some recipes also use cream, for added richness. I prefer the mouthfeel of milk enriched with butter.
Butter – As above, to enrich the custard.
Vanilla Bean House vanilla beadsVanilla beans from Vanilla Bean House
How to scrape out vanilla seeds from vanilla beansHow to scrap out vanilla bean seeds
1. How to make the custard for Flan Pâtissier
The custard for Flan Pâtissier uses both egg and cornflour to set it. There’s an ideal balance of the two that will achieve the right richness and set consistency so the tart can be cut into neat slices, yet the custard melts in your mouth when you eat it. I tried quite a few combinations before landing on what I think is the perfect balance!
Infuse milk with vanilla
How to make Flan Patissier
Heat milk with 1/4 cup of sugar*, vanilla seeds and the leftover vanilla pods (see video for how I scrape the seeds out). Bring it to just below a boil. As soon as you see the milk starting to foam and rise, remove it straight from the stove.
TIP: Keep an eye on it as the milk starts to get hot because milk loves to boil over quite quickly!
* Adding a bit of sugar in this step helps to ensure the milk doesn’t scald on the base.
Infuse – Place the lid on (to prevent a skin from forming and loss of volume through evaporation) and leave for 10 minutes. This gives the milk time to be infused with the vanilla flavour as well as to cool slightly which eliminates any risk of hot milk accidentally scrambling the eggs in the next steps.
Eggs and cornflour mixture (thickening)
How to make Flan Patissier
Eggs and cornflour (cornstarch) – Whisk the egg yolks, whole egg and sugar together until combined. Then whisk the cornflour in. It’s best to whisk eggs and sugar first before adding cornflour else you end up with a flurry of flour!
Slowly add half milk (tempering) – While whisking, slowly pour in half the milk. Just whisk until combined.
Don’t worry, there’s no risk of accidentally scrambling the eggs with the hot milk because it cooled in the 10 minutes we left it to infuse with the vanilla! However we still temper the mixtures in this step as an extra layer of safety.
Cook custard to thicken
How to make Flan Patissier
Thicken custard on stove – Pour the egg/milk mixture into the saucepan with the remaining hot milk mixture. Then place it on a medium-low stove (or low, if your stove is strong), whisking constantly but leisurely, to ensure the base doesn’t catch. At first the mixture will be watery but after about 2 to 3 minutes as the it starts to heat up, you will suddenly feel the custard starting to thicken. Such a satisfying moment!!
Big lazy bubbles – Once the custard starts thickening, the next thing you are looking for is big, fat lazy bubbles popping up on the surface which indicates the custard is thick enough. Pause stirring for a few seconds to check if you have bubbles (see video).
20 seconds whisking – Once you see the lazy bubbles, keep whisking for another 20 seconds on the stove, then remove it from the heat.
Thick and creamy custard! This photo shows how the custard should look at this stage: Thick and creamy, it should leave ribbons on the surface when drizzled but still be pourable (see below for good visuals, or video).
Butter, straining and cooling
How to make Flan Patissier
Enrich with butter – This is a FRENCH custard tart, so it should come as no surprise that we’re sneaking some butter in here to enrich the custard!
Strain – Pass the custard through a fine mesh strainer. This is to remove any larger chunks of vanilla that were loosened from the beans.
Press through all the custard and be sure to scrape the base of the strainer well. Then lick that spatula clean. Yes that’s an instruction – don’t waste a drop of that precious custard! 😂
Custard thickness – This is what the custard should look like at this stage. You can tell by looking at the surface how the custard is thick and creamy.
Cooling custard
How to make Flan Patissier
Cover – Smooth the surface of the custard (I use a small offset spatula) then cover with cling wrap contacting the surface. Doing this prevents a skin from forming on the custard (nobody wants wisps of skin in their otherwise silky smooth custard!) as well as condensation, which will dilute the richness of the custard.
Cool – Let the custard cool on the counter (about 3 to 4 hours) before putting it in the fridge to fully chill.
12 – 24 hours in fridge recommended – Refrigerating the custard overnight will allow for optimal flavour development (a pro tip from professional French pastry chef!). But if you are in a hurry, you can proceed with the recipe as soon as the custard has cooled to room temperature, ie. skip the fridge time. To be honest, I don’t think most people will be able to tell the difference. But I wanted to share this recipe made the proper way!
Custard done, now it’s on to the pastry!
2. Flan Pâtissier puff pastry crust
As noted at the beginning, there’s no hard and fast rule about what crust should be used for a traditional Flan Pâtissier, though Pâte Sucrée (French sweet tart crust) and puff pastry seem to be the most common. For me, I can’t go past puff pastry for the delicious contrast of buttery, flaky pastry and the creamy, silky custard.
These days, store-bought puff pastry is actually quite good quality. Even the standard brands we find at grocery stores here in Australia such as Pampas are perfectly acceptable.
My only rule however is it must be butter puff pastry. Butter has much better flavour and puffs up better than the cheaper margarine/oil-based puff pastry! It’s absolutely worth the extra coin.
Butter puff pastry
Puff pastry lid
Best pan: Springform cake pan with no base
The best way to make the crust for Flan Pâtissier using puff pastry is to use a springform pan WITHOUT the base. We’re going to bake it directly on the tray which is the trick that ensures the base is 100% crispy once filled with custard – this is a big part of the awesomeness that is Flan Pâtissier!
Note: Professional pâtissiers and pastry chefs use tall tart rings which are purpose-built rings without a base. A springform pan ring works just as well for this recipe. 🙂
Cut base and sides
