Name: French Custard Pie with Apples (Flan Parisien) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-490743H10M43S
Cuisine: French
Ingredients: 1 sheet of puff pastry, thawed if frozen; 2 large apples, peeled, cored, and thinly sliced; 2 cups whole milk; 1/2 cup heavy cream; 4 large eggs; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon vanilla extract; 1 tablespoon unsalted butter (for greasing); Powdered sugar for dusting (optional)

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Introduction

French Custard Pie with Apples, or Flan Parisien, is a delightful dessert combining creamy custard with tender apples nestled in flaky puff pastry. This elegant yet simple pie makes a perfect treat for any occasion.

A slice of pie is shown on a white speckled plate, with three visible layers: a rough-textured, light brown crust at the bottom, a thick, smooth, creamy white middle layer, and thin, golden brown, caramelized apple slices arranged neatly in a fanned pattern on top. Behind the slice, the rest of the pie is partially visible on a white plate with the same visible layers. The surface beneath the plates is a white marbled texture. A silver fork lies on the edge of the white speckled plate near the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet of puff pastry, thawed if frozen
2 large apples, peeled, cored, and thinly sliced
2 cups whole milk
1/2 cup heavy cream
4 large eggs
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
1 tablespoon unsalted butter (for greasing)
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9-inch tart or pie pan with the unsalted butter.
Step 2: Roll out the thawed puff pastry and gently line the tart pan with it. Trim any excess and chill the pastry in the refrigerator while preparing the custard.
Step 3: In a saucepan, heat the whole milk and heavy cream over medium heat until just warm. In a separate bowl, whisk together the eggs, granulated sugar, cornstarch, and vanilla extract until smooth.
Step 4: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens slightly.
Step 5: Arrange the thinly sliced apples evenly over the chilled puff pastry. Pour the warm custard over the apples, spreading it gently to cover them completely.
Step 6: Bake for 40-45 minutes, or until the custard is set and the pastry is golden brown. For a firmer custard, you may bake for an additional 5 minutes.
Step 7: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.

Tips & Variations

Use firm apple varieties like Honeycrisp or Golden Delicious for the best texture and flavor.
You can prepare the custard a day in advance and refrigerate it, making assembly quicker.
For extra flavor, sprinkle a little cinnamon on the apples before pouring the custard.

Storage

Store the chilled custard pie covered in the refrigerator for up to 3 days. When ready to serve, allow it to come to slightly below room temperature or serve chilled. Avoid reheating as the custard texture can be affected.

How to Serve

A slice of pie is shown on a white speckled plate with a silver fork beside it. The pie has three layers: the bottom layer is a light brown crumbly crust, the middle layer is a thick creamy pale yellow custard, and the top layer has thinly sliced golden-brown glazed pear arranged in a fanned pattern. In the background, part of the whole pie can be seen slightly blurred. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought custard instead of making my own?

While store-bought custard can be convenient, homemade custard provides a richer flavor and better texture that complements the apples perfectly.

What can I use if I don’t have puff pastry?

You can substitute puff pastry with shortcrust pastry, though the texture and flakiness will be slightly different. Shortcrust will give a more crumbly base.