Comments on: Parisian Vanilla Custard Pie (Flan Parisien)

By: Audrey

Audrey — Tue, 09 Jan 2024 07:55:11 +0000

In reply to Docmike.

Great tips for anyone else who may have some difficulty with crusts. And to be honest, I think that’s basically everyone, including me. There’s just so many factors that go into a crust, including the type of flour, humidity of the flour, temperature/humidity in the house, type of butter… More often than not we have to do a little extra to make sure the crust does what we want. It’s always helpful to have tips and suggestions like this, for when that happens.

Glad you enjoyed it and nice call on using the leftover crust for a nice apple tart. Classic!

By: Docmike

Docmike — Tue, 09 Jan 2024 01:21:09 +0000

So, I’ve made this a couple of times in the last year, and it was our Christmas dessert. Each time it is incredible! I’m having less difficulty with the crust, yes, I am weighing ingredients. I found that if I lift the parchment paper off the crust after every 5 rolls or so, it comes off much easier. (This may be Baking 101, if so, my apologies.) I also turn the crust over with the lower parchment into the pie tin. (Ditto). I still have a bobble sometimes with a small part of the side, but it’s much easier to repair than several tears. I tried draping the crust over the rolling pin, it doesn’t work well. The crust tends to tear in half by its own weight. We put the wrapped left over crust in the refrigerator and made an small but excellent rustic apple tart for New Years. I also get the custard off the heat and into the pie tin as soon as there is discernible stiffening of the mixture. Thank you again, Audrey.

By: Audrey

Audrey — Tue, 07 Nov 2023 18:10:50 +0000

In reply to Carol.

I truly appreciate the kind words, Carol. It means a lot, as I truly try to make my recipes as user-friendly as possible. I’m so glad you enjoyed the process and I’m sure you’ll love the end result!

As an aside, pastry dough can be tricky for everyone. Sometimes it’s just sticky no matter what you do… But it sounds like you adapted well!

By: Carol

Carol — Tue, 07 Nov 2023 17:24:26 +0000

I made this pie today and have to say that the instruction is the best I ever have seen for any recipe. I belive this will be a true masterpiece when it comes out of the oven. So I am really looking forward to trying it.I see from another comment that someone else had trouble with the dough. I did have my dough in fridge for at least an hour and it was a solid ball when I took it out to roll but still it stuck to the parchment after rolling. Nothing drastic, mind you-it just took patience and a bit of patchwork but it went into baking pan pretty nicely. I believe it has to do with butter difference more than anything else.

By: Audrey

Audrey — Wed, 06 Sep 2023 06:31:48 +0000

In reply to Nolema.

Hello Nolema! I will honest with you and tell you that I have never used a gluten flour for this recipe/this crust. But, if you have experience using a gluten free flour that has worked well in the past, then I would say there should be little/no problem with making the switch. Just make sure the crust dough isn’t too wet or too dry.

I know many people “swear” by King Arthur Gluten Free flour, but there are many good brands out there. Would love to hear back if you do try it out!

By: Nolema

Nolema — Wed, 06 Sep 2023 05:50:16 +0000

Can you use gluten free flour for the crust?

By: Audrey

Audrey — Fri, 11 Aug 2023 10:15:01 +0000

In reply to Ricky. Thank you so much, Ricky! I really appreciate the support and I'm specifically glad you enjoyed this recipe. This is really one of the classics that my husband asks for the most. So simple and so good!

By: Ricky

Ricky — Fri, 11 Aug 2023 01:54:00 +0000

Amazing flavor and a truly beautiful color. One of the best desserts yet, and there have been many!

PS. ALL of your recipes are excellent!! Thank you!

By: Audrey

Audrey — Wed, 02 Nov 2022 16:29:19 +0000

In reply to Docmike.

Troubleshooting a crust is always difficult to do, so let me try without knowing a few things… Most importantly (and the first thing I always ask) is did you weight the ingredients? This is usually the main culprit, as when you just use “2 cups of flour” it could weigh 20, 30, 40, 50gr more than is actually needed. A scale is so important in baking – less so with cooking.

The dough is quite fragile at times and hard to scrape off the parchment, I know. You can see in my photos I also have to patch at times as well.

By: Docmike

Docmike — Wed, 02 Nov 2022 04:21:59 +0000

The flavor of this Vanilla Custard Pie is sooo good. The buttery crust encloses a just firm vanilla custard like it’s embracing it. I made it in a springform pan and frankly was not optimistic that it would release well. However, it came free easily and the crust held up well. The custard center looked too soft when I took it out, but firmed up as described. What a great ending to a meal.
I will say it was a bear to make. Even though I read the recipe and notes several times, I had a lot of problems with the crust. When I mixed the butter, flour, sugar, … with the one egg it was just – dry. Like, buttery flour laying around in a bowl dry. So, I thought maybe ‘large eggs in France are bigger than here in ‘Merica. So, I added another American egg. Not a whole lot better but the mixture did kind of hold together and formed a ball when I pressed on it. I was tempted to add some milk or cream but held off. And, to begin with it took a looong time hand mixing the butter, flour and sugar. (Can’t a stand mixer do this!?) Then, after rolling it out it didn’t release from the parchment well at all and I basically scraped off portions left behind to form a lot of the crust sides. From the recipe notes, this may be normal. Also, and this may be all on me, as I was cooking the custard center it seemed like one minute I’m heating and whisking and the next – OMG, it’s thickening too much!!. So, my center was a little firm starting baking and didn’t form a flat skim film. My bad. Still, this “pie”, “flan” whatever was exquisite in vanilla flavor and I have been told by my darling wife that it WILL be made again! Next time I’ll watch the custard and hope the crust comes together with less drama. Thank you for this.