The baker’s flan, also called a pastry flan, is a classic French bakery dessert. This simple yet indulgent treat is prized for its melt-in-your-mouth texture, delicate vanilla flavor, and slightly crisp, golden crust. It’s a flan that is both rustic and refined, evoking childhood afternoon snacks and the windows of traditional bakeries. Made with milk, eggs, sugar, and vanilla, it embodies the simplicity and authenticity of French pastry.
The Essence of Baker’s Flan:
Baker’s flan is distinguished by its unique texture: firm yet melting, dense yet light. Unlike other, creamier flans, this one holds its shape perfectly when sliced while remaining soft and moist. Its shortcrust or puff pastry provides a crisp touch that contrasts with the sweetness of the flan filling. Served chilled or at room temperature, it is just as delicious the same day as the next. The success of baker’s flan lies in the quality and simplicity of the ingredients.
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Use
whole milk for a rich and creamy texture. Semi-skimmed milk can be used, but the flan will be less melt-in-your-mouth.
Eggs
provide structure and color. The more yolks, the more golden and flavorful the flan will be. Regular white sugar is sufficient, but a little vanilla sugar can be added to enhance the flavor.
Vanilla
is the heart of flan. A split vanilla bean infused in milk gives it an incomparable aroma. Alternatively, a good vanilla extract can be used.
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The Pastry
Traditionally, the baker’s flan is based on shortcrust pastry, but some prefer puff pastry for extra crispiness.
Ingredients for a Flan of 8 to 10 portions:
1 shortcrust pastry (or puff pastry)
, 1 liter of whole milk
, 6 eggs,
200 g of sugar
, 100 g of cornflour (or 80 g of flour)
, 1 vanilla pod (or 2 teaspoons of vanilla extract),
30 g of butter (optional, for more melt-in-your-mouth texture).
Preparation of the pastry
: Preheat the oven: Heat the oven to 180°C (350°F).
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Line the tin: Roll out the dough in a 26cm diameter tart tin, buttered and floured. Prick the base with a fork.
Chill: Place the tin in the refrigerator while preparing the custard filling.
Custard Filling Preparation
: Heat the milk: Pour the milk into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the milk along with the pod. Bring to a boil, then remove from the heat and let it infuse for 10 minutes.
Mix the eggs and sugar: In a large bowl, whisk the eggs with the sugar until the mixture is pale and creamy.
Add the cornflour: Stir in the cornflour (or flour) and mix well to avoid lumps.
Pour in the hot milk: Remove the vanilla pod and gradually pour the hot milk over the egg and sugar mixture, whisking constantly.
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Cook the cream: Pour everything into the saucepan and thicken over medium heat, stirring constantly. The cream should coat the back of a spoon.
Add the butter (optional): Off the heat, stir in the butter for extra creaminess.
Bake the flan
: Pour the cream: Pour the flan mixture over the pastry in the pan. Smooth the surface with a spatula.
Bake: Bake for 40 to 50 minutes, until the top is golden brown and lightly caramelized.
Cool: Let cool completely to room temperature, then refrigerate for at least 4 hours before unmolding.
Enjoy!
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