Vanilla Flan Pâtissiertall and well toasted
Vanilla flan pâtissier with a thin crust, very thick cooked cream filling, and an intensely toasted surface, sliced only after chilling.
The flan pâtissier requires a more structured cream than regular pastry cream because it must support tall slices. The base is pre-baked to remain firm; the filling is poured in while still warm and finishes setting in the oven. Complete cooling followed by refrigeration defines the cut without losing creaminess.
Ingredients
Base and cream
Base
Base and cream
Cream
Base
Preparation
Make the base
Mix 220 g flour, butter, 60 g sugar, salt, and 1 egg without kneading; chill for 30 minutes.
15 minutesLine and pre-bake
Roll out, line a tall 22 cm pan, chill for 20 minutes, and bake with weight at 180 °C for 15 minutes.
40 minutesCook the cream
Infuse milk, cream, and vanilla; cook with 5 eggs, 200 g sugar, and 80 g flour until very thick.
20 minutesFill and bake
Pour the warm cream into the base and bake at 190 °C for 35 to 40 minutes until the top is well toasted and the center wobbles.
40 minutesCool before cutting
Let cool in the pan for 2 hours and refrigerate for at least 3 hours before unmolding.
300 minutes
Substitutions
The base can be omitted in some versions, but this variant uses a thin crust for contrast and support.
Storage
Keep covered under refrigeration and cut with a clean knife.
Approximate shelf life: Up to 4 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
