Flan Pâtissier

**Title: “Flan Pâtissier: A Classic French Custard Tart That’s Simply Divine”**

If you’re in the mood for an indulgent yet refined dessert, look no further than **Flan Pâtissier**—a beloved French pastry that combines the creamy richness of custard with the delicate, buttery flavor of a crisp, flaky pastry crust. This classic French dessert, also known as “French Custard Tart,” is a true delight, perfect for any occasion where you want to impress with your culinary skills.

Unlike its more gelatinous cousin, crème brûlée, Flan Pâtissier is a smooth, rich custard baked in a buttery pastry shell. With a velvety texture and a hint of vanilla, it’s a dessert that satisfies both the eyes and the taste buds.

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### 🧁 Why You’ll Love Flan Pâtissier

– **Rich & Creamy Custard**: The custard filling is smooth, velvety, and indulgent, with a subtle vanilla flavor that lingers in your mouth.
– **Buttery Pastry**: The flaky, buttery crust provides the perfect contrast to the rich filling, making every bite a delightful combination of textures.
– **Elegant Yet Simple**: Despite its elegant appearance, this dessert is surprisingly easy to make and perfect for impressing guests at dinner parties or family gatherings.
– **Versatile**: It works well as an afternoon treat with coffee, a post-dinner dessert, or even for special occasions like birthdays or holidays.
– **Classic French Dessert**: With a history that dates back centuries in French pastry tradition, Flan Pâtissier is the epitome of timeless French elegance.

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### 🍽️ Ingredients You’ll Need

For this **Flan Pâtissier**, you’ll need just a few basic ingredients, most of which you probably already have in your pantry or fridge. The key is to use high-quality ingredients to bring out the best flavor in this beautiful dessert.

#### For the Pastry:
– 1 sheet of **puff pastry** or **shortcrust pastry** (store-bought or homemade)
– 1 tablespoon sugar (optional, if you prefer a slightly sweetened crust)

#### For the Custard Filling:
– 2 cups **whole milk**
– ½ cup **heavy cream**
– 1 vanilla bean or 1 tablespoon **vanilla extract**
– 5 large **egg yolks**
– 1/2 cup **sugar**
– 2 tablespoons **cornstarch**
– 1 tablespoon **unsalted butter** (optional, for extra creaminess)

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### 🥄 How to Make Flan Pâtissier

#### Step 1: **Prepare the Pastry**
Start by preheating your oven to **375°F (190°C)**. Roll out the **puff pastry** or **shortcrust pastry** onto a lightly floured surface. You need enough pastry to line a **9-inch (23 cm)** tart pan with a removable bottom. Press the pastry into the pan and trim any excess around the edges.

If you’re using puff pastry, you can sprinkle a little **sugar** on top of the crust for a slight sweetness and a crisp, caramelized texture. Place the tart shell in the fridge while you prepare the custard.

#### Step 2: **Make the Custard Filling**
In a medium saucepan, combine the **milk**, **heavy cream**, and the seeds from the **vanilla bean** (or **vanilla extract** if using). Heat the mixture over medium heat, stirring occasionally, until it’s just about to simmer. Be careful not to let it boil.

Meanwhile, in a separate bowl, whisk together the **egg yolks**, **sugar**, and **cornstarch** until the mixture becomes pale and smooth. This will help thicken the custard later.

Once the milk and cream mixture is hot (but not boiling), slowly pour about half of it into the egg yolk mixture while whisking constantly to temper the eggs. This step prevents the eggs from scrambling. Once the egg mixture is warmed up, pour it back into the saucepan with the remaining milk mixture.

Return the saucepan to the heat and cook the custard, whisking constantly, until it thickens and starts to bubble. This should take about 3-5 minutes. Once thickened, remove from the heat and stir in the **butter** (if using) for an extra creamy texture. Let the custard cool slightly before pouring it into the prepared pastry shell.

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