A delicious French custard tart, also called a flan, it is a very simple to make, also gluten-free and less rich because without pastry dough. This recipe will explain French Chef Christophe Michalak’s recipe.
Some will say that it is a scandal to make a vanilla pastry flan without dough, which is also not round as you can see in these photos… There are indeed no markers of the traditional Parisian flan that can be found in almost all the bakeries of the French capital city. But it tastes just like a classic Parisian flan.
I can however guarantee you that the taste is there! You will still find the delicious and subtle taste of vanilla without it being too sweet. It’s like biting into a flan, minus the dough. It is therefore less rich and much easier and quicker to prepare. This dough-free flan is therefore a little lighter and above all gluten-free.
The texture of this pastry is creamy and silky in the mouth. Its color is very marked on the surface, as with many traditional flans. This is due to cooking in a very hot oven at the beginning. And its slightly airy texture is due to the (optional) mixer used before cooking.
Serve with a delicious tea or a hot chocolate, grab a book and relax, you’ll feel like you’re sitting in a Parisian cozy café.
French Chef Christophe Michalak’s recipe
The recipe I am sharing with all of you today was originally shared by French Chef Christophe Michalak during the first confinement, making this great classic of French pastry a very affordable dessert because it is relatively easy to make.
For this recipe the only preparation is making a vanilla pastry cream which is poured into a mould in a very generous thick layer to then be baked in the oven. To cook this you need to first cook on high heat as this gives it its colourful top so characteristic of the pastry flan, which looks almost burnt when it is not at all, you must then lower the oven temperature a little for the rest of the cooking.
The actual process of making this french custard tart with no dough is however a little long, not because of its complexity in the steps but because there are several resting periods.
- The Chef recommends to gently let the vanilla infuse into the milk. You can skip this step but it’s a slight shame especially if you want a flan with a good vanilla flavor. You could also increase the quantity of vanilla rather than letting the smaller amount infuse but it is an expensive product whose prices have exploded recently.
- You must then let the pastry cream rest for at least thirty minutes before baking in the oven.
- Finally, after cooking, let the flan cool and rest for at least two hours, the more the better. This is what will help the cream get its characteristic density of a pastry flan.“
A little focus on the real recipe for a Parisian flan
The base
A pastry cream. I have already posted the recipe for pastry cream on this blog. I encourage you to go and read because there are lots of in depth explanations, tips and tricks for making a perfect vanilla pastry cream.
The proportions are not the same as in this recipe from Chef Christophe Michalak who uses cornstarch but the main principles are the same.
The classic Parisian flan
The proportions are not the same as in this recipe from Christophe Michalak who uses cornstarch, which is gluten-free, but the main principles are the same.
It is made in a very high mold, ideally 6 centimeters, to give it a good thickness (either a springform mold or a circle of pastry placed on a baking tray covered with parchment paper).
Depending on the recipes, you can use puff pastry or shortcrust pastry which is lined in the mold and put in the fridge, or in the freezer, before filling with pastry cream for a perfect result.
The custard filling is like here cooled, ideally even cold rather than at room temperature. Finally, baking is done at both normal temperature and very hot temperatures as here, the order varies depending on the recipes.
And like here we let it rest so that the pastry flan sets well before eating it. As you can see it is more complex and longer to do.
French custard tart
Ingredients
- 250 gr milk whole or semi-skimmed
- 250 gr whipping cream
- 1 vanilla pod or vanilla extract
- 80 gr sugar
- 3 eggs
- 30 gr cornstarch
Instructions
Infuse the vanilla
- Pour the milk and cream into a saucepan and heat over medium heat
- Meanwhile, split the vanilla pod in two, scrape out the seeds using the tip of a knife and add the vanilla to the milk. At the first simmer, turn off the heat and let the vanilla infuse in the milk for at least half an hour.
Prepare the preparations
- Break the eggs into a bowl, add the sugar and whisk well until the mixture turns white and increases in volume (with a whisk or in a food processor). Then add the cornstarch and mix.
- Reheat the vanilla milk.
- Pour the mixture into the hot milk and mix immediately. Pour the mixture back into the saucepan.
Cook the same way for pastry cream
- Cook over medium heat, stirring constantly with a whisk, until the mixture thickens. Stop as soon as the consistency is thick enough, as soon as you have a sort of broth that looks like a chimney.
- Mix for a few minutes using a hand blender. This is optional but allows you to obtain a super creamy texture.
Bake in oven
- Butter a mould, pour the vanilla pastry cream into it and set aside for 30 minutes before baking.
- Heat the oven to 220°C / 430°F. Bake the pastry cream. After 5 minutes, reduce the heat to 180°C / 350°F, rotating heat and cook for another 35 minutes.
Rest before savouring
- Remove from the oven and let cool to room temperature then refrigerate for at least 2 hours before serving.
Notes
The main preparation steps: infuse the vanilla into the milk and cream mixture. We mix eggs with sugar then cornstarch to which we add the hot vanilla dairy product. We thicken it in the pan like when we prepare a custard, we mix if necessary. Finally we bake in the oven. Be careful there are rest times. Make this dessert 4 hours before serving it because you have twice 30 minutes of rest during preparation (infusing the vanilla and before putting it in the oven) and 2 hours after cooking.
