Flan Patissier
Whole milk, cornstarch and whole eggs come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Line a buttered 20 cm springform or deep tart tin with the puff pastry, pressing it up the sides, then chill it in the refrigerator while you make the custard.
- Warm the milk with the vanilla extract in a saucepan over medium heat until steaming but not boiling, then remove from the heat.
- In a bowl whisk together the eggs, egg yolks, sugar and cornstarch until smooth and pale, then slowly pour in about a third of the hot milk while whisking constantly to temper the eggs.
- Return the egg mixture to the pan with the rest of the milk and cook over medium heat, whisking continuously, until the custard thickens to a pudding consistency and bubbles gently for 1 minute.
- Pour the hot custard into the chilled pastry case and smooth the top, tapping the tin to release any air bubbles.
- Bake in an oven preheated to 200C (400F) for 35 to 45 minutes until the top is deeply golden-brown and just set with a slight wobble.
- Let the flan cool completely to room temperature, then chill for at least 4 hours or overnight before slicing so the custard sets firmly.
You'll use: Oven · Saucepan · Pan · Whisk · Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Flan Patissier take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Flan Patissier vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Flan Patissier is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Flan pâtissier bron.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.