Vegan Parisian Flan (French Custard Tart)

Friends, get ready because you’re in for a treat! This flan pâtissier, also known as custard tart, is a true childhood favorite that I absolutely wanted to make vegan. It’s ultra-creamy, loaded with fresh vanilla flavor, and perfectly caramelized on top!

So, what makes my Parisian flan the best out there? While most recipes use similar ingredients, the magic really lies in the ratios. I studied recipes from some of France’s top pastry chefs and calculated the fat and sugar percentages to come up with a plant-based version with the same richness. After many tests and more than a few flops, I truly believe this is the best recipe you will find out there! No more dry or rubbery custard. This version literally melts in your mouth. And yes, it’s so creamy you can scoop it with a spoon, just like in those viral videos everyone is obsessing over lately.

A quick heads-up: This is an intermediate-level recipe, as it involves making the crust and preparing the custard from scratch. For easier French sweets, check out these chocolate pots de crème, vegan brioche, or this rum baba!

⭐️ The Magic Behind This Recipe

The same richness as the top Parisian flans.

That’s right! Although my version skips eggs or cream, it’s just as rich and creamy as the flans you would find in fancy French bakeries! The crust is perfectly crunchy, while the custard has a dreamy, melt-in-your-mouth texture that is loaded with fresh vanilla flavor.

As it bakes, the top of the custard browns and slightly caramelizes, giving the flan a beautiful dark brown color and a subtle caramel note.

📘 What Is Parisian Flan

Flan Pâtissier, or Flan Parisien, is a traditional French dessert that consists of a custard, usually infused with vanilla, baked in a shortcrust pastry. Traditionally, the custard is prepared with cream, eggs, and whole milk.

📋 Tools You’ll Need

• An 8-inch (20cm) stainless steel pastry ring. I suggest picking one with a height of at least 1.7 inches (4.5cm).
• A rolling pin to roll out the crust.

Note: A micro-perforated ring works too. Just keep two things in mind: because it’s micro-perforated, the custard won’t rise as much, which is great if you’re worried about overflow. But because of that, the top also won’t brown as much or as evenly.

🧈 Ingredient Notes

Pie crust

Many types of crusts can be used to make flan, from puff pastry to pâte sucrée or pâte sablée. Personally, I skip puff pastry because it usually turns soggy almost as soon as it hits the fridge. To keep this recipe simple, I use a lightly sweetened pâte brisée. It’s made with pantry staples you likely have on hand, like flour, butter, sugar, salt, and vanilla. It’s foolproof and stays crisp for several days in the refrigerator, which is exactly what you want for a good flan.

Switch things up! If you want extra texture and crispy chocolate chip pieces, try incorporating mini chocolate chips into the dough to make cookie dough!

Soy milk

Unsweetened soy milk makes the base for the custard. I have tested plenty of plant-based milks, and soy consistently delivered the best taste and texture. It’s also one of the few that thickens so well with cornstarch. The others I tried thickened slightly, but they remained runny and lacked the same level of richness.

Heads up! Using a different type of plant-based milk won’t yield the same result, so I don’t recommend it. Also, keep in mind that not all soy milk brands are equal. I suggest picking one with a very mild flavor.

Coconut milk

For extra richness and creaminess, I add a small amount of full-fat coconut milk. Don’t worry, you cannot taste any coconut flavor!

Substitute: Any plant-based cream will work!

Cornstarch

To thicken the custard, you will need cornstarch. Remember to dissolve the cornstarch in cold soy milk before heating it. Otherwise, it will clump.

Vegan butter

There is a good amount of butter in the custard, and for good reason! Butter works its magic in two ways. First, it adds a ton of creaminess, giving each bite a melt-in-your-mouth feel. Second, it helps the custard set once chilled.

Vanilla

I sometimes suggest omitting or replacing vanilla bean in other recipes, not here. It makes a huge difference here. Vanilla extract alone can’t match the freshness and depth you get from the real thing. Please use a good-quality, fresh vanilla bean. It should be soft and slightly oily.

Note: Vanilla beans can be expensive, so I usually use one fresh bean along with about a teaspoon of vanilla extract. If you want a more intense vanilla flavor, feel free to skip the extract and use a second bean instead.

Toasted vanilla version: For a toastier, more complex flavor, you can toast the vanilla bean. It takes a bit more time, which is why I haven’t included it in the main recipe, but if you have some free time, it’s definitely worth trying! To do so, place the vanilla bean on a baking sheet and bake it in a preheated 300°F (150°C) oven for about 30 minutes. Allow the bean to cool down completely for at least 1 hour. Then transfer it to a blender and blend to a fine powder. You can then strain the powder through a fine-mesh sieve and add it to the milk before thickening it.

📙 How to Prevent Overflow

One of the main issues I faced when developing this recipe was the cream overflowing the crust and making a mess in the oven. Fortunately, I have a few tips to prevent that:

1. Check your oven temperature: One of the main reasons the cream overflows is that your oven is too hot, which causes the vanilla custard to boil and rise too quickly. Ensure your oven is at the right temperature before baking your flan.
2. Allow the custard to cool a bit: This one comes in second. Don’t pour the hot custard into the crust and bake immediately. It’s important to allow the custard to cool until it’s just warm before pouring it into the crust.
3. Stay near the oven during the first 30 minutes: If you see the custard rising significantly during the first 30 minutes of baking, remove the flan from the oven for 3-5 minutes, lower the oven temperature, and return it to the oven.

🥣 Step-by-Step Instructions

1. Pie crust

Before starting, note that the crust recipe yields more than needed. You can use leftovers to make tartlet shells or bake them as shortbread cookies (with added chocolate chips or dried fruits).

1. Knead it. Add all of the crust ingredients to a stand mixer and knead the dough on low speed until it comes together.
2. Refrigerate it. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 2 hours or until firmer.

3. Flatten it. Use a rolling pin to flatten the dough between two sheets of parchment paper.

4. Cut out the bottom of the crust. Use the pastry ring to cut out a round of dough. This will form the bottom of your crust.

5. Cut out the sides. Gather the dough scraps and roll them into a long rectangle. Then, slice it into two long strips. Working one strip at a time, fit it inside the ring and press it gently along the sides. Use your fingers to press the strip into the bottom to seal the seam. Repeat with the second strip.

A quick note: You can also assemble the crust by placing the sides first, then the bottom inside. For this method, you will need a ring cutter about 1/2-inch (1 cm) smaller than your pastry ring.

6. Prick the bottom. Use a fork or a knife to prick the bottom of the crust a few times.
7. Freeze. Finally, freeze the crust for at least 3 hours or overnight.

2. Vanilla custard

1. Make a slurry. Dissolve the cornstarch in about 1/2 cup (120ml) of the soy milk.
2. Combine all of the ingredients. Add the remaining soy milk, coconut milk, sugar, vegan butter, vanilla extract, and seeds from a fresh vanilla bean to a saucepan.

3. Thicken the custard. Heat the mixture over medium heat until the butter is melted. Then, add the cornstarch slurry and whisk constantly until the custard comes to a boil and thickens.
4. Let it cool. Transfer the thickened custard to a bowl and cover it with plastic wrap (ensure it is touching the top of the custard). This will prevent it from drying. Let the custard cool for at least 45 minutes, or until just warm.

5. Transfer it to the crust. Once the custard has cooled, pour it into the frozen crust, leaving about 1/2 inch (1 cm) of space at the top.

6. Bake. Finally, bake the flan for 50-55 minutes or until the top is golden brown. Let it cool for at least 1 hour before removing the pastry ring.
7. Refrigerate. Before enjoying, transfer the flan to the refrigerator and chill for at least 2 hours, preferably overnight.

🍫 Variations

Incorporate add-ins.

Feel free to add dried fruits like raisins or cranberries, or even fresh fruits such as blueberries or cherries to the custard. You could also add a handful of shredded coconut for a nutty flavor!

Glaze it.

To give your flan a shiny finish, you have two options.

• Option 1: Brush the top of the flan with a simple syrup. To make it, bring 2 tablespoons of sugar and 2 tablespoons of water to a boil. Once the flan has cooled slightly, use a pastry brush to gently coat the top with syrup.
• Option 2: This method takes a bit more time since it involves making caramel. In a small saucepan, heat 2 tablespoons (24g) of sugar over medium heat until it turns golden brown and caramelizes. Immediately pour it onto a Silpat and let it harden for about 20 minutes. Once set, blend it into a fine powder and sprinkle it over the flan about 5 minutes before the baking time is up. It will add a delicate caramel flavor to your flan!

💬 FAQs and Troubleshooting

And there you have it, Parisian flan made entirely vegan! I hope you will give it a try!

🍮 More French Desserts

Vegan Creme Caramel (Flan)

Vegan Île Flottante

Apricot Tart

The Best Vegan Pound Cake

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!