Comments on: Flan Pâtissier (French Custard Tart)

By: Mike

Mike — Sun, 11 Feb 2024 18:27:31 +0000

I’ve tried this recipe now 3 times and it’s fantastic. I’ve made a couple changes too, others may like. In one version, I added 10g ground cinnamon (during the milk steeping step), to make it a cinnamon vanilla flan. Delicious. The most recent time, I changed the number of freezes to see where that landed me. I assembled the puff pastry in the spring form then froze for about 30-40 min while preparing the custard. I let the custard cool for about 10 min while my oven finished preheating, then assembled and did just the one bake for 65 minutes. The crust on the bottom was excellent but the crust around the sides was a little lifeless. Also in this latest version, I reduced the sugar by 1/3 which was also great. *to note, I have only a 10″ spring form and make 1.5x the custard.

By: Yannick

Yannick — Mon, 05 Feb 2024 11:45:08 +0000

Great recipe. Thanks for sharing. I would like to try it with sweet pastry though instead of puff to compare results.

By: linze

linze — Fri, 22 Dec 2023 21:55:13 +0000

Brilliant. I have not had the flan with a crust [loved the puff pastry]. I may become a convert. Simple and easy due to your instructions Nagi. Well done and thanks for sharing your knowledge.

By: Mike

Mike — Wed, 20 Dec 2023 09:56:23 +0000

Great recipe – first time I neglected to add the yolk glaze prior to baking – I’m not making the same mistake this time. I am, however, trying to quicken the process with fewer waits – will have to see how that goes but looking good so far.