Flan Parisien

The flan Parisien is a typically French dessert, especially from the city of Paris. A base of puff pastry is filled with soft vanilla cream and lemon peel that will make this really amazing dessert, perfect to finish a meal and to conquer your guests with crunchiness and creaminess.

It is a dessert that can be made in many different variants, for example without pastry or chocolate, depending on the final result you want to obtain or on the occasion in which it is used.

The preparation is much simpler than you could imagine but the final result is really wonderful and will conquer everyone.


  • 1 roll of puff pastry
  • 4 cup of milk
  • ½ cup 00 flour
  • ½ cup cornstarch
  • 1 and 1/3 cup cream
  • 1 cup sugar
  • 4 egg yolks
  • peel of 1 lemon
  • 1 vanilla bean

Flan Parisien


Start with the filling. First of all, mix sugar and egg yolks together in a saucepan. Use a whisk to mix well the two ingredients and to dissolve the sugar perfectly.

Add, over low heat, the cornstarch and flour, previously carefully sifted. This precaution is of fundamental importance in order to have a filling that is well creamy and without lumps.

The presence of lumps, in fact, would ruin the creamy note so characteristic of this dessert. Mix the flour well using the whisk, stirring very vigorously to obtain a well homogeneous mixture.

At this point, add the milk flush and continue to mix everything with the whisk so that the milk will mix well with the mixture that you had already obtained. Add the liquid cream and continue to mix vigorously.

Now, continue cooking and add the aromatic notes of your filling, so the grated lemon peel and the vanilla bean.

Take your berry, cut it lengthwise and use a small knife to remove the seeds and add them to the mixture. Add the vanilla pod for a few minutes and then remove it when the cream begins to take shape. Add also the lemon peel. Grate it carefully to avoid affecting the white part, which would give a bitter aftertaste to your preparation.

Once this is done, continue cooking over a low flame for another ten minutes to obtain a creamy and compact cream, which will resemble its consistency to the classic custard cream.

Then take the puff pastry, open it on the work surface and use it to line a cake pan. Prick the bottom and sides of the puff pastry with the tines of a fork and then add the cream.

Place the flan Parisien in a preheated oven at 325°C for about an hour or until it is golden on the surface. Once cooked, bake the cake and leave it aside to rest and then put in the refrigerator for an hour so that the cream is perfectly compact. Once this time has passed, serve to your guests.


Store the flan Parisien for a maximum of 3 days in the refrigerator under a glass jar or inside an airtight container.

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