French Flan | Set Custard Parisian Flan

Dave, my mom and I went to the Elgin Railway Market for a browse around. The fresh produce stand were selling 2 trays of free range eggs for R60 so I bought them. I had thought that Alex would take a tray, but he declined. And James only wanted 6 of the 60 eggs. Then the next day Lorraine posted a recipe for Parisian Flan as she too had a lot of eggs to use up. I think it was serendipity so I made this French Flan.

French Flan
French Flan
Head straight on to the Recipe For ♥ French Flan ♥

The other day I was having a conversation which was very thought provoking. I have a lot of friends who are step-parents. The men who fulfil this role are actually full time parents to a child that is not their own. They get to spend the majority of the time with their step-child, and can certainly influence their lives. As a step-mother you only get to spend time with your husband’s child on the odd occasion. You get the weekends if it is your turn and alternate holidays. This makes it extremely difficult to establish a relationship with a child in my opinion. But the one thing that is common for all step-parents is the fact we choose to love our step children. A parent really has no choice when it comes to loving their child. But as  a step parent this is a conscious choice we make.

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I can say with the utmost conviction that I love my step-children. And I never refer to them as Dave’s kids. They are our children, even though I did not give birth to them. This is said because they are a part of our family, the one Dave and I created. And when it comes to James’s wife, I call her my daughter-in-law. It felt serendipitous when they blessed us with a grandchild on what would have been my step-gran’s birthday. Hannah is the most amazing little person who seems to spend nearly all of her time happy. She has just turned one and it was so special to celebrate that milestone with her. I was carrying her around at her birthday party, feeding her bits of whatever I had selected to eat. I am sure she would have loved the pastry from this French Flan.

French Flan

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French Flan

This is a set custard tart known as a Parisian flan
Recipe Category: Baking
All Rights Reserved: Adapted from Not Quite Nigella


For the filling

  • 750 mls milk
  • 375 mls cream
  • 5 egg yolks
  • 2 eggs
  • 185 g fructose
  • 30 g custard powder *
  • 35 g cornflour *
  • 10 mls vanilla extract

For the pâte brisée

  • 125 g butter, softened
  • 125 g fructose
  • 1 egg
  • 280g flour, plus extra for dusting


For the filling

  • Place the milk and the cream into a large sauce pan and bring to blood temperature over a medium temperature
  • While it is heating, place the egg yolk and eggs into a mixing bowl and whisk to slacken
  • Add the fructose, custard powder, cornflour and vanilla and whisk to combine
  • Pour into the milk, stir to combine and lower the temperature
  • Whisk occasionally until it starts to thicken then stir continuously with a wooden spoon until it coats the back of the spoon
  • Pour into a jug and cover the top with cling film and set aside to cool

For the pâte brisée

  • Place the butter and fructose into a stand mixing bowl and cream together until pale
  • Add the egg and continue to beat until combined
  • With the speed set to slow, add the flour 2 tablespoons at a time and beat until the dough just comes together
  • Turn out onto a lightly floured surface and shape into a disc
  • Cover with cling film and place into the fridge for 30 minutes
  • Remove from the fridge and turn out onto a lightly floured surface
  • Leave to rest for 5 minutes before rolling out to 5mm thick
  • Place into a 23cm spring form tin and press the dough into the sides - do not worry if the dough breaks as you can patch work it together
  • Place the tin into the fridge for 30 minutes while you preheat the oven to 200° Celsius
  • Remove from the fridge and pour the cooled custard into the pastry
  • Trim the pastry to just above the custard ** and place the tin onto a baking tray
  • Place into the oven and bake for 25 minutes then reduce the temperature to 150° Celsius
  • Continue to bake for 30 minutes *** and then remove from the oven
  • Allow to cool completely before removing from the tin ****


* I used a combination of both, but you could use either one or the other, just double up on the weight
** I did not do this which meant I had to trim it after baking which is what caused the crack
*** I baked mine for 25 minutes and the centre was not quite set
**** I have the worst spring form tin which does not allow for the removal of the base
Inspiration published on Lavender and Lime August 16:

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11 thoughts on “French Flan | Set Custard Parisian Flan

  1. This is one beautiful dessert! It must be a bit challenging, to say the least, to have a blended family. It’s probably best when all of the adults behave properly, but not so easy when they don’t.

  2. Your ingredient list has so many items that are unfamiliar here in the US that I would not be able to try your recipe. It really looks very delicious, though! And it is very similar to the recipes in French cooking magazines, which tells me that it’s the real deal.

    best… mae at

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