Crustless French Custard Pie ( flan parisien)

Ingredients

• 6 pieces Egg Yolks (approx 100 g total, separated from whites)
• 100 g Caster Sugar (fine granulated sugar)
• 1 piece Vanilla Bean (split lengthwise and seeds scraped)
• 250 ml Heavy Whipping Cream (cold)
• 250 ml Whole Milk (cold)
• 50 g Corn Flour (for thickening (cornstarch))
• 20 g Unsalted Butter (for greasing the pan)
• 1 sheet Parchment Paper (cut to fit the baking dish)
• 1 sheet Plastic Wrap (to cover custard while cooling, contact method)

Instructions

1. Prepare the baking dish

   Rub the inside of the 20 cm tart tin with a thin layer of softened butter. Line the bottom with a cut piece of parchment paper, allowing the paper to overhang the edges for easy removal.

   Time: PT5M

2. Separate egg yolks

   Crack the eggs and separate the yolks from the whites. Transfer the yolks to a clean mixing bowl; reserve the whites for another use (e.g., meringues).

   Time: PT3M

3. Whisk yolks with sugar

   Add the caster sugar to the yolks and whisk vigorously until the mixture becomes pale, thick, and slightly frothy (the "blanching" stage).

   Time: PT5M

4. Incorporate corn flour

   Sift the corn flour over the yolk‑sugar mixture and fold it in gently until fully incorporated, creating a smooth, thick batter.

   Time: PT2M

5. Heat milk, cream and vanilla

   In a saucepan, combine the whole milk, heavy cream, and the scraped vanilla seeds (plus the pod for extra flavor). Heat over medium‑high, stirring occasionally, until the mixture just comes to a boil.

   Time: PT5M

   Temperature: 150°C

6. Combine hot liquid with yolk mixture

   Place a fine mesh sieve over the yolk‑flour bowl and slowly pour the hot milk‑cream mixture through, whisking continuously to prevent curdling. Once fully combined, return the mixture to the saucepan.

   Time: PT3M

7. Cook the custard

   Return the saucepan to medium heat. Whisk constantly until the custard thickens, comes to a gentle boil, and continues to boil for 4–5 minutes. It should coat the back of a spoon and have a glossy sheen.

   Time: PT7M

   Temperature: 150°C

8. Cool and cover

   Transfer the hot custard to a clean container. Press a sheet of plastic wrap directly onto the surface to eliminate a skin. Let it rest at room temperature until cool (about 10 minutes).

   Time: PT10M

9. Smooth the custard

   Give the cooled custard a quick whisk to restore a creamy consistency.

   Time: PT2M

10. Fill the prepared tin

    Pour the custard into the butter‑greased, parchment‑lined tart tin. Smooth the top with a spatula.

    Time: PT2M

11. Bake

    Place the tin in a pre‑heated oven (300°F / 150°C, non‑fan‑forced). Bake for 30–45 minutes, or until the surface turns a light golden color and a thin crust forms.

    Time: PT35M

    Temperature: 150°C

12. Cool and serve

    Remove the flan from the oven and let it rest on a wire rack until it reaches room temperature. Then refrigerate for at least 2 hours before slicing and serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g