Parisian Flan (French Custard Pie)

Ricardo's recipes : Parisian Flan (French Custard Pie)
Ricardo's recipes : Parisian Flan (French Custard Pie)


  • 3 cups (750 ml) milk
  • 1 cup (250 ml) sugar
  • 1 vanilla bean, split and scraped
  • 6 tablespoons (90 ml) cornstarch
  • 1 cup (250 ml) 35% cream
  • 4 egg yolks
  • 1 egg
  • Crust
  • 11/2 cups (375 ml) unbleached all-purpose flour
  • 1 tablespoon (15 ml) sugar
  • 1/4 teaspoon (1 ml) salt
  • 3/4 cup (180 ml) cold unsalted butter, diced
  • 1/4 cup (60 ml) milk
  •  egg yolk


  1. In a saucepan, bring milk, sugar, vanilla bean and seeds to a boil. Remove from heat, cover and let steep for 10 minutes.
  2. In a bowl, dissolve cornstarch in cream with a whisk. Add egg yolks and whole egg. Slowly incorporate into infused milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, taking care to scrape the bottom of the pan, until mixture thickens and coats the back of a spoon. Remove from heat and strain. Cover with plastic wrap directly on cream and let cool in the refrigerator or over an ice water bath. Set aside.
  3. CrustIn a food processor, combine flour, sugar and salt. Add butter and pulse a few seconds at a time until it is the size of peas. Add milk and egg yolk and pulse until a ball begins to form. Shape into a disc with your hands.

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