Flan Pâtissier Recipe

Created by Chef Caroline Achard

We’ve probably all heard of or had a version of Flan before. Commonly a sweet egg custard-type dessert created by combining (and cooking) milk, eggs, sugar and vanilla.

Although many versions of flan exist throughout the world chances are you’re picturing the version most commonly found in America, often called crème caramel. If you’ve had or seen it, you’d be picturing that thick white baked custard with a smooth caramel base on top. A classic right?

If you were to take a trip anywhere else in the world you’ll find that our traditional flan can be very different compared to other countries. Their names are often different and the flan itself is created using different techniques and ingredients. To start, there are modified versions of flan using different ingredients: coconut flan, mango flan and pumpkin flan for instance. To top that off there are modified versions of those modified ingredient versions such as Flan Caraqueño or Flan Napolitano (that's not confusing). 

If you’ve visited Europe, especially Paris, it’s hard to find a bakery that doesn’t sell large slices of Flan. However, their traditional version is referred to as a Flan Pâtissier and is commonly created with a thick vanilla custard with a browned top all baked inside a delicious pastry dough. This is a perfect version if you want to avoid a sticky caramel mess or aren’t entirely encapsulated by super rich desserts. Alas, this version of flan is splendid.


We are proud to present our:

Baking with Panibois, Video Series: Featuring Chef Caroline Achard (@les_ateliers_de_caro)

Missed our other three video recipes created by Chef Caroline? Click above to check them out


To start off the New Year we here at Technobake, alongside chef Caroline Achard, are happy to introduce you to your new favorite dessert.

The best part about our video recipe series this month?

We went with a pre-made pastry dough and the rest couldn’t be anymore simple to create, any quicker to make, or any more delicious. Even better, the taste is enhanced over time, commonly after spending a long night in the fridge. All of this is wrapped up and baked in our New Year’s themed Panibois wood baking molds, specifically our Cocotte. This means you are prepping, freezing, baking, and serving your flan all in the same mold. Bring it along with you to make any New Years Party a delicious one. Prep a day before, let the Flan better itself overnight, and impress your friends and family with this super simple Flan Pâtissier recipe.



Flan Patissier (1 Flan)

  • Your Choice of Pastry Dough:
  • Shortcrust Pastry, Sweet Pastry Dough, Puff Pastry
  • 1 Egg
  • 1/4 Cup + 2 Tsp (60g) Granulated Sugar
  • 1 ¼ Tsp Vanilla Extract
  • ¼ Cup (60ml) Heavy Whipping Cream
  • 1 Cup (240ml) Whole Milk



    Pastry Dough

    • Trace your baking mold using a knife and cut a single circle and place into the bottom.
    • Cut two strips of dough 2¼" by 6¾"  
    • Place inside the mold on the edges
    • Combine the bottom edges to the circular mold with your fingers by pinching lightly
    • Freeze while preparing the pastry cream

    Pastry Cream

    • In a bowl whisk together 1 egg with ½ the sugar and the cornstarch.
    • Add heavy whipping cream and whisk again, set aside for later.
    • Place a pot on the stove and combine milk and the other half of the sugar along with vanilla extract. 
    • Mix and bring to boil under medium to high heat.
    • When boiling (look for bubbles on the sides of the pot) pour hot milk over the egg/cornstarch mixture you set aside earlier.
    • Mix everything and bring back to the heated pot.
    • Continue to cook under medium to high heat.
    • Whisk continuously until cream thickens.
    • Continue to whisk until you have achieved a soft and smooth cream (mayonnaise consistency) 
    • Transfer to a shallow dish, cover, and refrigerate for at least 1 hour prior to use or until cream is cold.

    Finishing & Baking

    • Preheat oven to 430° F.
    • Remove mold with dough inside from the freezer.
    • Whisk cold cream before pouring into the Cocotte baking mold.
    • Smooth the top and bake
    • 20 minutes at 430° F then 10 minutes at 465° F to achieve a browned top.
    • Let Flan cool completely
    • It is always better if eaten cold so let it chill in the refrigerator overnight! 
    • ENJOY!


    That's really all there is two it, the pastry dough, and cream are combined and baked. As you can tell, the end result looks absolutely delicious. Don't let the dark top discourage you from baking this delicious recipe, it is there for flavor (hence bumping up the temp for the last 10 minutes of baking). As always, we get to try everything afterwards, and this is no exception to the word excellent. Hit the share button below and follow us on Youtube for a first-hand look at all of our Video Recipes before we share on our website! Subscribe for more and tag along on Facebook and Instagram for our latest updates! Click the button either below on mobile or to the left on desktop to snag a free PDF version of this recipe. Thanks so much for joining us and enjoy baking in Panibois. 

    Download PDF Recipe