Flan pâtissier (French Custard Pie)

It’s summer and the market stalls are laden with lovely summer fruit – berries, peaches, apricots and cherries. It seems you simply need to pick some up and get started with making some lovely summer fruit pie!

Well, but what if you simply crave for a custard pie? – Well, I guess the answer is simple: Make one!


Ingredients (for a ø 22 cm springform pan):

For the crust:

  • 200 grams of cake flour
  • 100 grams of cold butter, cut into cubes
  • 30 grams of caster sugar
  • pinch of salt
  • 1 egg yolk
  • ca. 30 ml of water

For the filling:

  • 1 litre of whole-fat milk
  • 1 1/2 vanilla pods
  • 170 grams of sugar
  • 4 medium eggs
  • 90 grams of maïzena


Preparing the crust:

  1. Pass the flour through a fine mesh onto the clean kitchen counter or a baking mat. Cut the cold butter into small pieces into the flour. Add the sugar and the salt. Rub the ingredients between your hands until you have a crumble.
  2. Add the egg yolk and 2 tablespoons of water. Quickly start kneading the ingredients into a smooth dough adding more water if required. Should the dough become too sticky, add a bit more flour.
  3. Form a ball, wrap it into cellophane and let the dough rest in the refrigerator for at least 30 minutes, ideally overnight.
  4. Butter a ø 22cm springform pan. Roll out the dough and ease into the springform pan, lining the bottom and sides with the dough. Cut off any dough hanging over the edges with a knife.
  5. Cover the pan with cellophane and put in the freezer for at least 30 minutes. In the meantime, prepare the filling.

Preparing the filling:

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Cut the vanilla pods in half and remove the seeds with the back of the knife. Pour the milk into a large saucepan or pot and add the vanilla seeds. Bring to the boil over medium temperature.
  3. Whisk the eggs and the sugar in a large mixing bowl until very creamy and light. Then gradually add the maïzena and beat until smooth.
  4. When the milk start rising pour half of the hot milk over the egg mix while beating vigorously.
  5. Then pour the egg and milk mix back into the saucepan or pot and heat up over medium heat while continuously beating (I use an electric hand mixer for this). When the mixture stars thickening and begins to peal off the side of the pot, take off the heat.
  6. Immediately pour over the bottom of the crust and smooth the surface. Bake at 180 degrees for around 30 minutes, then lower the temperature to 170 degrees and continue baking for another 20 to 30 minutes (the filling should no longer be too „wobbly“ when you take it out, but ensure the top is not burning although it may turn quite dark).
  7. Let cool down in the fridge for at least 3 hours before serving.


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