Tall Parisian Vanilla Bean Flan with Caramelized Top Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, dip a sharp knife in hot water and wipe it dry before each cut. This melts through the custard without dragging.

Let the flan sit at room temperature for 10-15 minutes before serving to take the chill off the custard and enhance the flavor.

If the top of the flan is not as blistered as desired, you can place it under a hot broiler for a minute or two, watching carefully, to achieve extra caramelization.

However, do this before chilling, as the custard needs to be fully set for slicing.

Variations

• Chocolate Flan: Melt 4 ounces of dark chocolate and whisk it into the hot custard after it thickens. Omit the vanilla beans and add a teaspoon of vanilla extract. Proceed with the recipe as written.
• Coconut Flan: Replace 1 cup of the whole milk with unsweetened coconut milk. Add 1/2 cup of toasted shredded coconut to the custard before baking. Reduce the sugar to 2/3 cup.
• Citrus Flan: Add the zest of one lemon or orange to the milk while infusing. Remove the zest before pouring the custard into the pastry ring. The citrus adds a bright, aromatic note.
• Coffee Flan: Add 2 tablespoons of instant espresso powder to the milk before heating. Stir until dissolved. Omit the vanilla beans and add 1 teaspoon of vanilla extract.

Storage and make-ahead

Fridge

Keep the flan covered in the refrigerator for up to 3 days. The custard will remain creamy and the pastry will soften slightly. Slice only as needed.

Freezer

This flan is not recommended for freezing. The custard may separate and the pastry will become soggy upon thawing.

Reheat

This flan is best served cold. If you prefer it slightly warm, let a slice sit at room temperature for 15 minutes.

Store leftover flan in the refrigerator, covered, for up to 3 days. The pastry may soften over time, but the custard will remain delicious. Let leftovers cool completely, then keep them covered so they stay moist and full of flavor.

This flan is an excellent make-ahead dessert. Prepare and bake it a day in advance, then keep it chilled in the refrigerator. Slice just before serving. The flavors meld and the texture improves after an overnight rest.

Serving ideas

Serve the flan chilled or at cool room temperature. A simple dusting of confectioners' sugar adds a nice touch, but it's not necessary.

The flan is rich enough to stand alone, but a few fresh berries or a dollop of lightly sweetened whipped cream can complement it beautifully.

For an authentic Parisian experience, serve with a strong espresso or a cup of tea. The contrast of the bitter coffee with the sweet, creamy flan is delightful.

This dessert is perfect for afternoon gatherings, dinner parties, or any time you want a taste of French elegance.

Frequently asked questions

Recipe card

Tall Parisian Vanilla Bean Flan with Caramelized Top

Prep 20 minCook 40 minRest 3 hTotal 4 hServes 8

Ingredients

• 3 1/3 cups whole milk
• 3/4 cup heavy cream
• 2 vanilla beans, split and scraped
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup cornstarch
• 1 high-sided buttered puff pastry ring (store-bought or made ahead)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.