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Flan Patissier (French Custard Pie)
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Prep Time:
60 minutes
Cook Time:
105 minutes
Total Time:
465 minutes
Indulgent Parisian vanilla custard pie, divine and delightful.
Ingredients:
  • 2 cups all-purpose flour
  • 2 sticks cold unsalted butter, cubed
  • 6 tablespoons potato starch
  • 2 tablespoons white sugar
  • 1 large egg yolk
  • 6 large eggs
  • 5 cups whole milk
  • 1.5 cups sugar, divided
  • 1 (3 inch) vanilla bean, split and scraped
  • 1.25 cups heavy cream
  • 1 cup cornstarch
Instructions:
  • In a food processor, blend flour, butter, potato starch, sugar, and salt until mixture resembles sandy texture for the pastry.
  • In a small bowl, mix together milk and egg yolk. Combine this mixture with the flour until evenly moistened by hand. Be careful not to overwork the pastry. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Prepare a 9-inch springform pan by greasing and flouring it.
  • In a heavy saucepan over medium heat, mix together milk, half the sugar, and split and scraped vanilla bean. Stir occasionally until the sugar has dissolved. Remove from heat when the milk boils.
  • While the milk is heating, whisk together eggs and the rest of the sugar in a large bowl until fully combined. Add cream and cornstarch, and continue whisking until thoroughly blended.
  • Gradually incorporate the beaten eggs into the lukewarm milk while stirring continuously.
  • Pour everything back into the saucepan and heat over medium heat until it comes to a boil, whisking constantly to keep the eggs from cooking. Once the custard starts to thicken, remove from heat and continue whisking for a few minutes as it cools.
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • Take out the pastry from the fridge. Roll it out on a lightly floured surface into a circle big enough to line the bottom and sides of the springform pan. Place the pastry in the pan, poke it with a fork, and chill in the fridge while the filling cools.
  • Using an electric mixer, briefly smooth out the cooled pastry cream. Pour the cream into the pastry shell and level the surface with a spatula.
  • Start by baking in a preheated oven for 20 minutes. Then, increase the temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface of the custard, ensuring it doesn't burn. For faster browning, move the dish closer to the top rack.
  • Take the pie out of the oven and let it cool to room temperature. Chill the custard pie in the refrigerator for 4 hours before serving.
  • Gently slide a knife along the edges of the mold to release the flan. Then remove the ring from the springform pan.

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