Vanilla and Praliné Flan

Vanilla and Praliné FlanOne of the products on which almost every Frenchman grows is the Flan, it is actually a kind of custard made from milk or milk and cream, egg yolks, sugar and thickening substances (flour, cornflour) baked without or with dough. If it comes with crispy dough on the bottom and sides, then it is called Flan Patisseier.

Vanilla and Praliné FlanOriginally the flan’s taste is natural, only with a little bit of vanilla. Like many classics, the flan also gets more modern interpretations like caramel flan, pistachio, coffee and of course chocolate flan. By the way, the flan appears in different countries in different forms – Pastel de nata in Portugal, the English custard tart and more.

Vanilla and Praliné FlanVanilla and Praliné FlanThe texture of the flan is very homogeneous and unlike other desserts it doesn’t have a variety of textures, which makes it very “flat” in textures.

Vanilla and Praliné FlanVanilla and Praliné FlanVanilla and Praliné FlanOn my last visit to the pastry lab of Pierre-Jean Quinonero’s, with whom I recently baked the Marble Madeleines cookies that you really liked, we decided to make together his famous Flan. Quinonero creates each time a different variation on this French dessert. This time he chose to make a classic vanilla flan with almond praliné.

Vanilla and Praliné FlanVanilla and Praliné FlanThe flan consists of a crunchy pastry dough, a layer of almond praliné and roasted almonds at the bottom, a rich vanilla custard filling and another layer of almond praliné and decoration of shaved almonds.

Vanilla and Praliné FlanVanilla and Praliné FlanThe chef prepares the flan in individual dishes, but of course it can also be prepared in a larger ring mold as I chose to do, it’s all a matter of personal preference. Don’t give up the praliné cream layer, it gives the flan this twist that turns it from a relatively classic dessert into a real delicacy.

Vanilla and Praliné FlanVanilla and Praliné FlanVanilla and Praliné Flan
ring mold 20 cm in diameter, 4-5 cm high


Pastry Dough:
100g butter, cubed
65g confectioner’s sugar 
20g almond meal
pinch of salt
160g all-purpose flour, sifted
40g egg

Vanilla Custard Filling:
450g milk
1 vanilla bean split and seeded
80g egg yolks (4 L egg yolks approx)
80g sugar
40g cornflour, sifted
80g semi-salted butter, cubed
100g whipping cream

200g praliné paste
10-15 almonds, roasted

Shaved almonds for decoration


1. Pastry Dough: In the bowl of a stand mixer, combine butter and confectioner’s sugar, almond meal, salt and flour. Add egg and mix until the ingredients come together into a ball of dough.
2. Remove from the mixer bowl and knead briefly on your work surface until well combined.
3. Lightly sprinkle the top and bottom of the dough ball with flour, put it between two sheets of parchment paper, and lightly flatten it into a disk (don’t roll it out completely). Transfer the dough, with the paper, to the refrigerator and chill for 2 hours.
4. Remove from the fridge, and roll out the dough to a thickness of 3 mm. Line the ring with the dough, making sure that the sides are fully filled in and straight. Using a knife, gently trim the overhanging edges. Refrigerate for 1 more hour, meanwhile preheat the oven to 170 degrees Celsius.
5. Line a parchment paper over the tart. Fill with dry beans or pie weights. Bake for around 15 minutes.
6. Remove from the oven, then carefully remove the weights and the parchment paper, and return to oven for another 15-18 minutes until golden. Remove the baked crust from the oven and cool on a rack.
7. Spread a layer of praliné cream on the crust and dot with roasted almonds.
8. Vanilla Custard Filling: In a medium saucepan, heat milk and vanilla until simmering.
9. Meanwhile, in a large bowl, whisk egg yolks and sugar together until they turn a creamy color. Add the cornflour and mix.
10. When the milk reaches boiling point, pour the hot liquid over the egg mix. Do this a little bit at a time while mixing, so that you do not cook the eggs.
11. Return the mixture to the saucepan, and bring to a boil, stirring constantly so the eggs don’t scorch on the bottom.
12. When the mixture comes to a boil and thickens, remove from the heat, add butter and cream, stir till combined to a smooth batter.
13. Pour the filling over the praline covered crust and place in the oven.
14. Bake at the same temp’ ,170 degrees Celsius, for 45-55 minutes, (depends on the oven), until the filling is firm to the touch.
15. Remove from the oven, cool to room temperature and refrigerate overnight.
16. Remove from the refrigerator, garnish with a praliné cream layer and sprinkle with shaved almonds.
*It’s recommended to remove from the refrigerator about 15 minutes before serving.



  • 11 November 2021

    In our house we really like the flan cake. Your recipe of the flan with the black sesame already stars in our list of favorite cakes 🏆
    The members of the house will be very happy now to also eat the vanilla flan
    Thank you Sharon for the wonderful recipes – Martha

  • 11 November 2021

    Amazing recipe as always.
    Thank you.
    The pastry cream is also baked in 170 degrees Celsius?

  • 11 November 2021

    Dear Sharon could you post a recipe for the praliné?

    • 26 January 2022

      What is it you glace the tart with after they’re baked? Is it egg and then in the oven again to set?

  • 18 November 2021

    Dear Sharon,
    I’m from Indonesia and I really love your recipes. A simple question, is it okay to pour the filling into the crust while it still hot? Should I place the filling first in the fridge before baking?
    Thank you

  • 22 November 2021

    Hi, I love yr recipes😊 I am wondering if the recipe for praliné paste/cream is available. Tks

  • 25 November 2021

    Hi Sharon,
    What kind of chocolate sauce did you mix with the praline? Did you melt the chocolate, if so, what is the temperature when adding to the praline?

    Thank you

    • 26 January 2022

      Please share your PRALINÉ recipe, thanks

  • 05 December 2021

    Que delicia de receita. Amando muito este blog. Parabéns!

  • 20 January 2022
    Anita Zimmerman

    Hello Sharon,
    I have 2 questions please: 1. Just to clarify for the pastry dough, almond meal, NOT almond flour; 2. would your recipe for praline paste of almond & hazelnut mixture be best for this recipe? Or do you suggest 1 nut and not 2? I guess that’s 3 questions 😊 Thank you

  • 27 January 2022

    Hello, great recipe and looking forward to make it, I would like to ask with what do you brush the tart before adding the fillings please and thank you♥️

  • 02 April 2022

    Hi Sharon,
    Many thanks for the recipe. What did Pierre-Jean fill the empty tart shells with , before blind baking them ?

    Thank you

  • 03 April 2022

    Thanks for sharing the recipe.
    If you want to make individual flans (8 cm), how many can you make with this recipe?
    Thanks very much

  • 03 June 2022
    Jean Michelon

    Dear Sharon,
    On the video, for the individual flans, after it’s baked you cover with a dark glaze. What is that glaze, please ?

  • 15 January 2023

    Dear Sharon,
    I’m a huge fan of flans, and I’d like to try to bake them in the individual forms. Do you have any idea where to buy the silicone strips for the relatively high steel rings? Thanks 🙂

  • 16 January 2023

    Is that 4 eggs? Or is that a weight for eggs? Thank you. Sounds delicious.


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