Tall Parisian Vanilla Bean Flan with Caramelized Top Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them ready. Split the vanilla beans and scrape the seeds. Set up a heavy-bottomed saucepan and a large bowl.

Prepare the puff pastry ring by placing it on a baking sheet lined with parchment paper. Have an instant-read thermometer on hand to check the custard temperature. Preheat the oven to 390°F (199°C) while the custard cooks.

Instructions

Make the Custard Base

1. 1Infuse the Milk and Cream
   Pour the whole milk and heavy cream into a heavy-bottomed saucepan. Split the vanilla beans lengthwise, scrape the seeds into the milk, and add the pods. Heat over medium until steaming, about 5 minutes, then remove from the heat and let stand for 10 minutes to infuse.
   Look for The milk is fragrant with vanilla and just below a simmer.
   Tip Do not let the milk boil; a gentle steam is enough to extract the vanilla flavor.
2. 2Whisk the Egg Mixture
   In a large bowl, whisk the egg yolks and granulated sugar until pale and thick, about 2 minutes. Sift in the cornstarch and whisk until smooth and no lumps remain. The mixture should form a thick paste.
   Look for The mixture is thick, glossy, and a pale lemon color.
   Tip Whisk thoroughly to avoid any cornstarch lumps that would make the custard gritty.
3. 3Temper the Egg Mixture
   Slowly pour about one-third of the hot vanilla milk into the egg mixture, whisking constantly. Then pour the tempered mixture back into the saucepan with the remaining milk. Whisk to combine fully.
   Look for The mixture is smooth and well blended with no streaks.
   Tip Tempering gradually raises the egg temperature, preventing curdling.

At the end of this phase, the milk is infused with vanilla and the egg mixture is thick and glossy.

The tempered custard should be smooth with no lumps, and it should have thickened to a pudding-like consistency that coats the back of a spoon. It should be fragrant with vanilla and slightly bubbling.

Bake to Caramelized Perfection

4. 4Cook the Custard
   Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and becomes glossy, about 5 to 7 minutes. It should reach 160°F (71°C) on an instant-read thermometer and pull away from the sides of the pan.
   Look for The custard is thick, glossy, and slowly bubbling; it coats the back of a spoon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep whisking to prevent scorching on the bottom of the pan.
5. 5Pour into the Pastry Ring
   Remove the custard from the heat and discard the vanilla bean pods. Pour the hot custard into the high-sided buttered puff pastry ring set on a baking sheet. Smooth the top with an offset spatula.
   Look for The custard fills the ring evenly, reaching near the top of the pastry.
   Tip Work quickly while the custard is still hot and pourable.
6. 6Bake the Flan
   Bake the flan in a preheated 390°F (199°C) oven for 40 minutes, until the top is blistered and dark golden brown in spots. The custard should be set around the edges but still slightly moist in the center.
   Look for The top is deeply caramelized with dark blisters; the pastry is golden and puffed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The flan emerges from the oven with a beautifully blistered, deep golden top. The pastry ring is puffed and golden brown. The custard is set but still slightly moist in the center. The kitchen smells of vanilla and toasted sugar. Let it cool completely before chilling.

Chill and Slice

7. 7Cool and Chill
   Let the flan cool completely on a wire rack for about 1 hour, then refrigerate, uncovered, for at least 2 hours, or until fully chilled and firm. The custard must be completely set before slicing.
   Look for The flan is fully chilled and firm to the touch.
   Tip Chilling overnight gives the cleanest slices.
8. 8Slice and Serve
   Remove the flan from the refrigerator and carefully unmold it from the pastry ring. Use a sharp knife dipped in hot water to slice into wedges. Wipe the knife clean between cuts for neat slices.
   Look for Each slice shows a tall, creamy custard speckled with vanilla seeds.
   Tip Dip the knife in hot water and dry it before each cut for perfect edges.

After chilling, the flan is firm and cold. When sliced, it reveals a tall, creamy custard with a smooth texture and visible vanilla seeds. The slices hold their shape cleanly and the top has a satisfying caramelized crust that contrasts with the creamy interior.

Common mistakes

One common mistake is not whisking the custard constantly while it cooks, which can lead to scorching and lumps. Another is overbaking, which can cause the custard to curdle or crack.

Also, skipping the chilling step will result in a runny flan that falls apart when sliced. Use a thermometer to avoid undercooking the eggs, and be patient with the chilling time.

How to tell it’s done

The flan is done when the top is blistered and dark golden brown in spots, and the custard is set around the edges but still slightly moist in the center.

The internal temperature of the custard should reach at least 160°F (71°C) to ensure the eggs are fully cooked. After chilling, the flan should be firm and sliceable with a clean cut.

• Egg dishes: 160°F (71°C) in the thickest part