How To Make French Custard Tart / Parisian Flan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pie crust

Whole wheat adds fiber and nutrients.

Beat 4 large eggs lightly in a mixing bowl.

Add 3/4 cup (150 g) granulated sugar and 2/3 cup (90 g) cornstarch to the eggs, and mix well.

Set the egg mixture aside.

In a saucepan, add 2 tbsp of water and swirl to coat the bottom and sides.

Pour in 3 cups + 2 tbsp (750 ml) milk into the pan and heat on low.

Cut the vanilla bean lengthwise and scrape the seeds into the milk, then add the whole bean to the milk.

Bring the milk to a simmer on low heat.

Temper the eggs by adding half of the hot milk to the egg mixture while stirring constantly.

Remove the vanilla bean from the milk mixture.

Add the egg mixture back to the remaining milk in the saucepan.

On low heat, whisk constantly until the mixture thickens, about 1-2 minutes, scraping the bottom of the pan.

The mixture should be thick enough to coat the back of a spoon.

Prepare a 23 cm (9 inch) tart crust (recipe linked in the description).

Pour the custard mixture into the prepared tart crust.

Bake in a preheated oven at 400°F (200°C) for 30-40 minutes.

Broil for an additional 2-3 minutes, keeping an eye on it to prevent burning.

Cover the edge of the tart with a sheet of foil to protect it from burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens