Traditional French Flan

Traditional French Flan

If you’ve ever been to France, I really hope you’ve taken the time to try a slice of our Traditional French Flan

Traditional French flan is an institution. It’s also called the Parisian Flan, which makes me happy because Paris is my home town. It is most often eaten for the “quatre heure” when you’re a child, which is a small collation after school to hold you before your dinner. A slice of flan would be a real treat if you had been good in school. 

The traditional French flan comes in many versions. It can be made with apricots, with chocolate, with coconut flakes or just plain. But it’s always delicious. I’m very fond of the plain version myself.

It is said that the best traditional French flan in Paris can be found in La Maison Pichard, a well-known boulangerie. 

Please note that, in my opinion, the pastry case is optional. 

 

Ingredients:

  • Shortcrust or flaky pastry;
  • 1 litre of milk;
  • 3 eggs;
  • 160 g caster sugar;
  • 100 g corn flour;
  • 2 vanilla pods;
  • 2 tbs of vanilla essence.

 

Method:Preheat the oven to 180 C.Preheat the oven to 180 C.

  • Preheat the oven to 180 C (gas mark 5)
  • Mould the pastry to the tray and prick the bottom with a fork.
  • Blind bake the pastry while you prepare the filling. 
  • In a bowl mix the eggs, sugar, cornflour, the vanilla essence, and 125 ml of milk. 
  • Heat up the rest of the milk with the vanilla pods (slice open and grate the beans out with a knife) and bring it to the boil.
  • Pour the hot milk over the mixture in the bowl a few drops at a time to start with. If you put too much hot liquid in the egg mixture you run the risk that the eggs may get scrambled. So pour gently, mix and then pour some more until all the hot milk is incorporated
  • Pour the mixture back into the pot and return to a low fire. Bring the mixture to a simmer and keep on mixing for about 1 min or until the mixture is nice and thick.
  • Remove the vanilla pods and pour the mix onto the pastry case or in the buttered tray if you’re not using pastry. 
  • Place in the oven for 35/40 min or until it’s golden on top. 

 

You should let your traditional French flan cool completely before eating it. It keeps very well in the fridge and personally I prefer it straight from the cold rather than at room temperature.

Traditional French Flan

 

 

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6 Comments

  1. Is this flan?? I love it! What kind of tray should I use? Ta 🙂

    1. It sure is 🙂 Any dish where you can roll a sheet of pastry in it will do. I like mine in a deep dish if I have a choice! Let me know if you make it and how you got on with it 🙂

  2. Conor Bofin says:

    I envy your SEO. I’m mindful of it but always make a dogs dinner of it.

    Lovely flan.
    Best,
    C

    1. Proper Food says:

      Ah, C, I can’t wait to see all your SEO!

      Chat soon,
      K

  3. Oh this looks delicious. Tell me, how would you do it that without the pastry case? The custard is definitely my favourite bit:)

    1. Proper Food says:

      Hi Sinead, you simply pour it in a buttered dish and it will come right out once it’s set. No need for the pastry to be honest 🙂

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