Parisian Vanilla Custard Pie
Flans and custards of all kinds hold a high rank in French baking, and this Parisian Vanilla Custard Pie (more commonly known as a “Flan Parisien”) is no exception. This hefty pie features a sturdy, sandy blackened crust hiding a rich and creamy vanilla custard under a thick blackened skin. You’ll find it sold in most French bakeries, and basically every bakery in Paris, as it is inarguably a Parisian favorite. Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression…
- Prep time
- 1 hr
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the pie crust:
- ½ cup (125g) unsalted butter, cold and cubed (+ 1 tbsp extra for greasing the pan)½ cup + 2 tbsp (125g) sugar
- ½ tsp salt
- 1 tsp lemon zest
- 2 cups (250g) all-purpose flour (+ 1 tbsp extra for the pan)½ tsp baking powder 1 large egg
- For the filling:
- 4 large eggs
- 1 cup (200g) sugar
- 1/2 cup + 1 tbsp (80g) cornstarch
- 2 tbsp (30ml) vanilla extract
- 3 ¼ cups (800ml) milk (whole or 2%)¾ cup + 1 tbsp (210ml) heavy whipping cream (+35%mf)
- 1 or 2 vanilla bean(s), halved and scraped – depending on how much vanilla flavour you want.
Instructions
- 1
Make sure you read the cooking notes above before you start.
- 2
Step 1 - To make the pie crust:
- 3
In a large mixing bowl, combine the cubed butter, sugar, salt, lemon zest, all-purpose flour and baking powder together.
- 4
Mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.
- 5
Add the large egg, and combine until the dough comes together into a ball. Wrap in plastic film and chill until needed.
- 6
Step 2 – To make the filling:
- 7
In a large mixing bowl, whisk together the eggs, sugar, cornstarch and vanilla extract until liquid and foamy.
- 8
Whisk in the heavy cream.
- 9
In a medium sauce pan, combine the milk and the vanilla scrapings. Bring to a boil, and remove from the heat as soon as the milk boils. Add a small amount of the hot milk (while whisking) into the egg mixture to temper it. Then, immediately whisk the remaining hot milk into the egg mixture, until fully combined.
- 10
Transfer the mixture back into the sauce pan, over medium heat, and whisk continuously until the cream thickens (to a thick pancake batter-like consistency). Remove from the heat and set aside.
- 11
Step 3 – To assemble the pie:
- 12
Grease and flour the pan.
- 13
Take the crust out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal.
- 14
Pour the filling in the pan (a skin likely formed on top of the custard while it was put aside: whisk the filling before you pour it into the pan to get rid of the skin and make sure it is smooth. Optionally, you can also pass it through a fine mesh strainer). Smooth the top out with a spatula.
- 15
Trim the crust all around, so that the edges are about the same height as the filling.
- 16
Place the pie in the fridge for 3 hours.
- 17
Step 4 – Bake the pie:
- 18
Pre-heat your oven to 220°C (425°F), with a rack in the middle.
- 19
When the oven is pre-heated, take the pie out of the fridge (a skin likely formed on top of the custard). Place the pie in the oven and turn up the oven to 240°C (460°F).
- 20
Bake for 45 to 50 minutes. Mid-way during the baking period, check on the pie and if it is turning black too quickly on top (this depends on your oven), place a sheet of foil on top to prevent it from darkening too much. Although remember it should be slightly black (more or less, depending on your taste). The flan may look like it is burnt, but it doesn't taste burnt at all.
- 21
At the end of the baking time, the pie should still be wobbly in the center (it will firm up as it cools down). Transfer the pie to a cooling rack and let it cool completely to room temperature before serving. You can also chill it overnight (wrapped under plastic film) and serve it the next day (take it out of the fridge 1 hour prior to serving).