Custard Flan: Our Simple and Delicious Recipes 🍮

Technically, there’s no major difference. The term “Parisian flan” is often used to refer to the traditional flan baked in a pastry base (shortcrust or puff pastry), while ” pastry flan” is the generic term used in baking. In both cases, a dense, melt-in-your-mouth texture with a lightly browned surface is desired.

This phenomenon, called syneresis, often occurs after overcooking or at a temperature that is too high, causing the mixture to boil. To avoid it, use whole milk rather than semi-skimmed milk and make sure to let the flan cool completely to room temperature before placing it in the refrigerator for at least 6 hours.

This thin brown film is the hallmark of a good flan. It occurs naturally through the caramelization of the sugars in the milk and eggs (Maillard reaction). For a professional shine, you can glaze the cold flan with a little blond glaze or apricot jelly that has been lightly warmed as soon as it comes out of the oven.

It’s a matter of taste! Shortcrust pastry offers an authentic touch and holds its shape better when sliced. Puff pastry , being richer, provides a more pronounced textural contrast with the creamy flan. For those who prefer a lighter version, the flan can also be baked without a pastry base, directly in a well-buttered tin.

To achieve a generous flan like the ones from the bakery, the secret is to use a mold with high sides and a small diameter (between 18 and 20 cm in diameter and 5 to 6 cm high). This allows you to concentrate the mixture and obtain that deliciously thick layer when sliced, without the edges collapsing.