Quick Classic Pastry Flan (Printable)

Vanilla custard nestled in a golden pastry for an elegant dessert—ideal chilled and served with fresh fruit.

# What You Need:

→ Pastry

01 - 1 2/3 cups plain flour
02 - 7 tablespoons unsalted butter, cold and diced
03 - 6 tablespoons icing sugar
04 - 1 medium egg
05 - 1 to 2 tablespoons cold water

→ Custard Filling

06 - 2 cups whole milk
07 - 1 vanilla pod or 1 1/2 teaspoons vanilla extract
08 - 3 large eggs
09 - 1/2 cup caster sugar
10 - 1/3 cup cornflour
11 - 2 tablespoons unsalted butter

# How To Make:

01 - Preheat the oven to 350°F (180°C) and lightly grease a 9-inch tart tin.
02 - Combine flour, cold diced butter, and icing sugar in a mixing bowl. Rub together with fingertips until the mixture achieves a crumb-like texture.
03 - Add the egg and 1 tablespoon water to the bowl; mix until a soft dough forms, adding additional water if necessary. Shape into a disc, wrap in cling film, and chill for 15 minutes.
04 - Roll out the pastry on a lightly floured surface to fit the tart tin. Line the tin with pastry, trim the edges, and prick the base with a fork. Line with baking paper, fill with baking beans, and blind bake for 12 minutes. Remove beans and paper, then bake an additional 8 minutes until golden. Allow to cool slightly.
05 - In a saucepan, heat milk and split vanilla pod (with seeds) or vanilla extract over medium heat until steaming but not boiling.
06 - In a bowl, whisk eggs, caster sugar, and cornflour together until fully smooth.
07 - Gradually pour hot milk into the egg mixture while whisking constantly, then return the combined mixture to the saucepan.
08 - Cook gently over low to medium heat, stirring continuously, until the custard thickens and begins to bubble. Remove from the heat and blend in unsalted butter until silky.
09 - Pour the warm custard into the prepared pastry shell and smooth the surface evenly.
10 - Bake for 10 minutes at 350°F (180°C) until just set. Cool to room temperature, then chill for at least 1 hour before serving.

# Expert Tips:

01 -
  • You might not admit it, but the satisfaction of mastering such a classic in under an hour is moment-of-pride worthy.
  • It’s a sure-fire dessert for gatherings—constantly admired for its creamy center and crisp golden crust.
02 -
  • I once learned (the hard way) that rushing the whisking step can lead to scrambled eggs instead of custard—steady, gentle heat is key.
  • Letting the pastry chill before rolling really does make it easier to handle and less prone to shrinking up in the oven.
03 -
  • A kitchen scale makes a world of difference in getting the pastry just right.
  • A pinch of ground nutmeg over the custard before baking adds an old-world flavor you’ll crave again and again.
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