Recipe: Classic Vanilla Bean Flan Pâtissier
Classic Vanilla Bean Flan Pâtissier
Inspired by the Parisian bakeries. A deep, wobble-perfect custard tart speckled with real vanilla bean seeds. It's creamy but firm enough to hold a slice.
Ingredients
- 1 Pre-baked Tart Shell (deep dish preferred)
- 500ml Whole Milk
- 125ml Heavy Cream
- 1 Vanilla Bean (split and scraped)
- 4 Large Egg Yolks
- 100g Caster Sugar
- 40g Cornstarch
Instructions
Step 1
Preheat oven to 180°C (350°F).
Step 2
In a saucepan, heat milk, cream, and vanilla bean (seeds and pod) until steaming. Discard pod.
Step 3
In a bowl, whisk egg yolks and sugar until pale, then whisk in cornstarch.
Step 4
Slowly pour hot milk mixture into egg mixture while whisking constantly (tempering).
Step 5
Return mixture to saucepan and cook over medium heat, whisking constantly until it thickens into a pastry cream.
Step 6
Pour the hot custard directly into the tart shell. Smooth the top.
Step 7
Bake for 35-40 minutes until the top forms a dark golden 'skin' and wobbles slightly.
Step 8
Cool completely, then chill for 2 hours before slicing.
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