The Parisian flan is a delightful French sweet typical of the city of Paris, usually consisting of a shortcrust pastry base enveloping a very soft, sweet custard cream. It’s an ideal dessert to end an evening with friends or family, perhaps with a coffee, or simply for a sweet afternoon snack paired with a steaming cup of tea.
Prepare it, and you’ll see that everyone loves it, and you won’t be able to stop making this dessert. In my house, everyone was very skeptical, but they changed their minds as soon as they saw it come out of the oven with its soft and golden texture.
If you like desserts, here are more delicious ideas to try, and then let’s discover the Parisian flan delicious sweet recipe right after the photo!!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 158.45 (Kcal)
- Carbohydrates 20.71 (g) of which sugars 12.27 (g)
- Proteins 4.50 (g)
- Fat 6.60 (g) of which saturated 2.40 (g)of which unsaturated 1.74 (g)
- Fibers 0.26 (g)
- Sodium 20.38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Parisian Flan Delicious Sweet
- 1 roll shortcrust pastry
- 1 quart milk
- 3/4 cup cornstarch
- 4 eggs
- 3/4 cup sugar
- 1 pod vanilla
- 1 teaspoon butter
Tools
- 1 Saucepan
- 1 Electric whisk
- 1 Cake pan springform 9 inches
Preparation of Parisian Flan Delicious Sweet
To prepare the Parisian flan, start with the cream by scraping the seeds from the vanilla pod and placing them with the milk in a saucepan.
Bring to a boil.
Meanwhile, lightly beat the eggs with the sugar and cornstarch until smooth and lump-free.
When the milk reaches a boil, mix it with the eggs, straining it through a sieve to remove the vanilla pod seeds.
Mix well to combine and return everything to the stove, stirring constantly until the cream thickens.
It will take about 4 to 5 minutes over low heat to thicken properly, ensuring no lumps form.
Preheat the oven to 350°F, unroll the shortcrust pastry, and line a 9-inch springform pan with parchment paper.
Place the shortcrust pastry to cover the bottom and sides.
Pour the cream into the pastry shell, level the surface, and bake on the middle shelf of the oven for at least 40 minutes.
The surface should appear dark and almost separate from the rest, indicating it is cooked. Then open the oven door and turn off the oven, leaving the Parisian flan inside for another 5 minutes.
Remove from the oven and let cool completely before removing from the pan and serving.
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Storage
The Parisian flan can be stored in the refrigerator for 3 days in an airtight container.
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