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Parisian Flan

Parisian Flan


  • 1 shortcrust pastry
  • 800g milk (6 + 1/3cup ) 
  • 4 eggs
  • 200g sugar (1cup)
  • 60g potato starch (1/2cup)
  • Vanilla extract
  • 1 vanilla bean

Looking for your next Dessert? This is what you want to treat your family with. A Parisian Flan with a creamy vanilla center on a shortcrust pastry.

Parisian Flan

Prep: 30min | Rest: 4h | Cooking: 45min to 1h | 6 to 8 persons


  1. Preheat the oven to 180°C/355°F
  2. Spread your shortcrust pastry in the pan of your choice and place it in the fridge while preparing the custard.
  3. In a bowl, mix the eggs and sugar. Then add the potato starch.
  4. In a saucepan heat the milk to a boil, with the vanilla pod and liquid vanilla (add as many as you like)
  5. Pour half the ilk into the previous mixture and whisk quickly. Pour everything back to the pan and heat over medium heat while mixing vigorously.
  6. The preparation is ready when it starts to boil. Then remove the pan from the heat.
  7. Pour the preparation in your mold on top of your shortcrust pastry and bake in the oven for 45min to 1h. (After 35min, sprinkle the top with coconut sugar)
  8. Let cool down and place in the refrigerator at least 3 hours.
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