How To Make French Custard Tart / Parisian Flan
A creamy, silky French custard tart (Parisian flan) with a buttery pastry shell. Rich vanilla custard baked until golden and set. A classic French bakery dessert that is easier to make at home than you would expect. For more tart recipes, try my Mini Fruit Tarts or browse all pies and tarts.
How To Make French Custard Tart / Parisian Flan
This French Custard Tart is so delicious and easy to make.Rich and Smooth Flan on a Sweet Buttery Crust.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 2/3 cup (90 g) corn starch
- 3 cups + 2 tbsp (750 ml) milk
- 1 vanilla bean, split and scraped
- 1 Unbaked 9-inch (23 cm) tart crust prepared separately; see linked recipe in notes
Instructions
- Prepare an unbaked tart crust in a 9-inch (23 cm) dish using the Tart Crust By Hand recipe linked in the notes. Chill the lined dish while making the filling.
- Lightly beat the eggs. Mix the sugar and cornstarch separately, then whisk in the beaten eggs.
- Heat the milk over low heat. Split the vanilla bean lengthwise, scrape out the seeds and add the seeds and pod to the milk. Bring to a simmer.
- Gradually add half the hot milk to the egg mixture, stirring constantly. Remove the vanilla pod from the pan, then return the egg mixture to the remaining milk.
- Whisk over low heat until thick enough to coat the back of a spoon. Pour into the prepared tart crust.
- Bake in a preheated oven at 400°F (200°C) for 30–40 minutes, then broil for 2–3 minutes, watching closely, to brown the top. Let cool and set before removing from the dish and slicing.
Video
Notes
Use the site's Tart Crust By Hand recipe for the shell. The source specifies 30–40 minutes of baking plus 2–3 minutes of broiling. Making and chilling the crust, cooking the custard and cooling are additional. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
Tart Crust By Hand: ingredients and method
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