Flan pâtissier à la pâte cookie : la recette gourmande de Ju Chamalo - La Vanille de Rose

Cookie-Crust Custard Flan: Chef Ju Chamalo's Recipe

If you're looking for the perfect custard flan recipe, with a wonderfully creamy texture and an original base that breaks away from the classic shortcrust, you're in the right place. No ordinary pastry shell here: we swap the traditional dough for a homemade cookie crust — crunchy, buttery and studded with chocolate chips and praline. The result? A rich, comforting and utterly irresistible flan.

Cookie-crust custard flan sliced open, showing creamy vanilla filling and a chocolate-chip cookie edge

This gem originally comes from chef Ju Chamalo (@juchamalo), and it was one of our loyal followers, Catherine, who took on the challenge of recreating it at home. A huge thank you to her for sharing it — the result is stunning. Discover all her indulgent creations on her Instagram account @quand_catherine_cuisine.

Why this flan will become your favourite

The custard flan is one of those timeless desserts of French pâtisserie that everyone loves. But this version pushes indulgence even further thanks to its cookie base. You gain:

  • A contrasting texture between the crunch of the cookie crust and the softness of the custard filling.
  • A richer flavour, with notes of brown sugar, chocolate and praline.
  • A guaranteed "wow" effect for your guests — a homemade dessert that rivals the finest pastry-shop windows.

It's the ideal dessert for a comforting teatime treat, a weekend dessert, or simply to treat yourself.

Whole cookie-crust custard flan decorated with a vanilla pod and two cookies, on an autumn-themed plate

Ingredients for the cookie crust

This cookie dough serves as the crunchy base for your flan. Allow about 30 minutes of chilling before using it.

  • 80 g butter
  • 55 g brown sugar (vergeoise)
  • 55 g caster sugar
  • 195 g flour
  • 1 egg
  • A pinch of fleur de sel
  • 55 g chocolate chips
  • 15 g praline

Ingredients for the custard filling

This is the creamy heart of the flan, the part that gives it all its silkiness.

  • 1 egg
  • 100 g egg yolks
  • 135 g sugar
  • 67 g cornstarch
  • 690 g whole milk
  • 220 g heavy cream
  • 1 vanilla pod

Scraped vanilla pod on a knife blade, vanilla seeds for the custard flan

Step 1: prepare the cookie crust

  1. Mix the softened butter with both sugars, then add the flour.
  2. Rub all the ingredients together between your hands until you get a crumbly texture.
  3. Add the egg and knead until you obtain a compact dough.
  4. Fold in the chocolate chips and praline.
  5. Wrap the dough in film and chill for at least 30 minutes.
  6. Roll out the dough to 3 mm thick, then place parchment paper in your mould.
  7. Line your flan mould with the dough.
  8. Freeze while you prepare the filling.

Step 2: prepare the custard filling

  1. Whisk the yolks and egg with the sugar until the mixture turns pale.
  2. Add the cornstarch and whisk again.
  3. In a saucepan, heat the milk with the vanilla and let it infuse. Reheat, then pour over the previous mixture.
  4. Bring everything back to a boil, keeping it cooking for 2 minutes.
  5. Turn off the heat and then add the cold cream.
  6. Pour the custard filling into the cookie-lined mould.
  7. Bake for 45 minutes at 180 °C (350 °F).
  8. Once baked, brush your flan with a syrup to give it a shine.
  9. Let it cool until the next day in the fridge.

Vanilla custard filling coating the spoon, smooth glossy texture speckled with vanilla seeds

Catherine's tips for a perfect flan

Catherine shared a few valuable tips from her experience that make all the difference:

  • The mould size. She used a 20 cm diameter mould. That's why she doubled the amount of dough and applied a 1.5 ratio to the filling. Adjust the quantities to the size of your mould.
  • The height of the flan. For a nice tall flan, fill the mould almost to the brim. Still, be careful not to overfill, or it will overflow during baking.
  • Unmoulding. Before unmoulding, let the flan cool for 1 hour out of the fridge, then unmould it. This prevents the crust from going soft. Then let it finish cooling in the refrigerator.

Slice of cookie-crust custard flan showing the crunchy chocolate-chip base and creamy centre

As Catherine puts it so well: "The crunch of the cookie reassures, the soft, creamy flan comforts… the flankie is a sweet hug, happiness in one bite!"

🎁 Catherine's promo code

Enjoy −10% with the code CATHERINEVANILLE

Thanks to @quand_catherine_cuisine!

📸 Made this recipe?
Tag us @vanillederose on Instagram to share your flans: we love seeing your creations and happily reshare them!

Frequently asked questions about custard flan

Can this flan be made in advance?
Yes, and it's actually recommended. The flan should cool until the next day in the fridge so its texture stabilises. It's therefore an ideal dessert to prepare the day before.

Can the cookie crust be replaced with a classic pastry?
Absolutely. If you prefer a more traditional version, a shortcrust or sablé pastry works very well. But the cookie crust really adds an indulgent touch that's worth it.

Why use both whole milk and heavy cream?
The combination of the two guarantees a texture that's both creamy and soft. Whole milk adds lightness, while the cream enriches the filling and gives it its signature silkiness.

How do you get a nicely glazed flan?
The syrup brushed on right after baking gives that beautiful glossy finish worthy of a pastry shop.

In summary

This cookie-crust custard flan is proof that a great classic can be reinvented brilliantly. Thanks again to our follower Catherine (@quand_catherine_cuisine) for recreating and sharing this creation by chef Ju Chamalo. Be sure to discover her recipes, use her code CATHERINEVANILLE for −10%, and tag us @vanillederose when you make the recipe!

Happy baking, and above all: enjoy!

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