Parisian Vanilla Custard Pie (Flan Parisien)

You’ll find it sold in most French bakeries, and basically every bakery in Paris, as it is inarguably a Parisian favorite. Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression of being burned, but actually isn’t. This typical brulé top is achieved by baking the flan at high temperatures to get a thick skin atop it, with delectable notes of caramel.

This skin’s texture magically contrasts with the smooth vanilla custard filling underneath. It is a simple, rustic, yet totally indulgent treat.

This homely and comforting flan may remind you of Portuguese egg tarts or South-African milk tarts. But, this treat is much heftier and the darkened skin gives it unique flavors. It is perfect to prepare as a dessert when you have guests, as you can prepare it ahead of time (the day before, or at least 5 hours prior).

It is also a great afternoon snack, to be eaten with your hands – as the Parisians do! Cooking notes :

• This recipe is made for a 8-inch (20.32cm) circular springform pan. You can also use a 9-inch pan (22.86cm) but the flan will have less height.
• This Parisian Vanilla Custard Pie is most often made with a “pate sablée” (sturdy, sandy crust) although you might find it sometimes made with a “pate feuilletée” (puff pastry). I prefer it made with a homemade sandy crust, flavored with lemon zest – to which I am giving you the recipe here. This is a big crust recipe, as you need a lot of crust to cover the bottom and edges of the pan. Alternatively, you can use store-bought crust (pie crust or puff pastry) but you might need two of them to cover the whole pan (and some leftover).
• The pie has to rest in the fridge for 3 hours prior to baking – so plan accordingly.
• The pie can be enjoyed at room temperature: the custard will be creamy. Or you can leave it overnight in the fridge and enjoy it the next day: the custard will be firmer.

If you try this Parisian Vanilla Custard Pie let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit! Recipe developed by myself, inspired by Elle à Table, Tasting Paris (book by Clotilde Dusoulier), 750g and Marmiton.