Description
A nostalgic, silky French dessert with a hint of Provençal charm. Created with milk, sugar, eggs, and vanilla, it delivers a tender, honey-spun texture perfect with tea or coffee.
Ingredients
Milk, whole – 4 cups (1 liter)
Eggs – 4 large
Sugar, granulated – 3/4 cup (150 g)
Maizena (cornstarch) or flour – 1/3 cup (50 g)
Baking powder, optional – 1/4 tsp
Vanilla extract – 1 tsp
Salt – 1/8 tsp
Instructions
Beat eggs and sugar until light and airy.
Whisk in maizena/cornstarch, baking powder (if using), and salt.
Heat milk in a saucepan until steaming.
Slowly drizzle milk into egg mixture while whisking constantly.
Pour into a greased tart pan or ramekins.
Pour boiling water into a roasting pan, place pan in oven on center rack.
Bake at 400°F (200°C) for 45-50 minutes: the flan should be puffed and mostly set.
Cool completely before chilling for 2 hours.
Notes
For sauce: Drizzle caramel (optional) into ramekins before adding batter.
Replace maizena with wheat flour for sturdier texture.
Chill uncovered until custard firms.
Freeze pre-baked tart (unbaked custard won’t freeze well).
- Prep Time: 15
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin or 1/6 of tart
- Calories: 200
- Sugar: 10g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg