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Flan du Boulanger

Le flan du boulanger est un grand classique de la pâtisserie française, à la fois dense, onctueux et délicatement parfumé à la vanille. Facile à réaliser avec des ingrédients simples, il offre une texture crémeuse et fondante qui rappelle les meilleures boulangeries artisanales.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 parts
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Base
  • 1 shortcrust or puff pastry
Flan Mixture
  • 1000 ml whole milk
  • 4 eggs
  • 150 g granulated sugar
  • 90 g cornstarch
  • 200 ml heavy cream
  • 1 vanilla bean or vanilla extract

Method
 

  1. Preheat the oven to 180°C. Line a baking pan with the pastry and prick the base with a fork. Chill in the freezer while preparing the filling.
  2. Heat 800 ml of milk with the split vanilla bean until it reaches a boil. Remove from heat and let it infuse for 10 minutes.
  3. In a bowl, whisk the eggs with sugar until slightly pale. Add the cornstarch, remaining milk, and cream. Mix until smooth.
  4. Remove the vanilla bean from the milk and gradually pour the hot milk into the mixture while whisking.
  5. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened like pastry cream.
  6. Pour the hot cream over the chilled pastry base and smooth the top.
  7. Bake for 40–50 minutes until the top is golden and slightly blistered. The center should still jiggle slightly.
  8. Let cool completely, then refrigerate for at least 4 hours (preferably overnight) before serving.

Notes

For best results, use whole milk and allow sufficient chilling time. You can add chocolate or fruit variations for a personalized twist. Avoid skipping the cooling step, as it ensures the flan sets perfectly.