Flan parisien à la pâte brisée : la recette du chef Lebi Lanzarote - La Vanille de Rose

Parisian Flan with Shortcrust Pastry: Chef Lebi Lanzarote's Recipe

Some recipes move to another level when a professional signs them. This Parisian flan (or flan pâtissier, the great classic of French pastry) comes to us from Lebi Lanzarote, a chef who has worked in some of the finest kitchens in the world. Buttery shortcrust pastry, silky vanilla custard and a golden top: no shortcuts here, only technique.

Lebi is one of our followers and made this recipe with our vanilla beans. An honour for us. You can follow his work on his Instagram account @basquecountry1982.

And this is no ordinary chef: Lebi has worked in world-renowned kitchens such as Mugaritz (two Michelin stars), Arzak (three Michelin stars), Azurmendi (three Michelin stars) and the emblematic Hotel María Cristina in San Sebastián. When someone like that shares a flan recipe, it's worth reading carefully.

⚡ At a glance

A custard flan on a buttery shortcrust base with vanilla cream.

Prep: 30 min · Pastry rest: 30 min · Bake: 35-40 min · Chill: 4 h min · 22 cm tin.

What is a Parisian flan (flan pâtissier)?

The Parisian flan, or flan pâtissier, is an absolute classic of French pastry: a crisp shortcrust base filled with a dense vanilla custard, baked until golden. Unlike the Spanish-style egg flan, it has no liquid caramel and its texture is firmer, closer to a custard tart. It's the king of Parisian bakery windows.

Lebi's version respects the classic but pays attention to every technical detail: the pastry kept cold, the custard cooked like a crème pâtissière, and a final touch of butter that brings shine and richness.

Ingredients (for a 22 cm tin)

For the shortcrust pastry

  • 250 g plain flour
  • 125 g cold butter, cubed
  • 1 pinch of salt
  • 20-30 g sugar (optional)
  • 1 egg (optional)
  • 2-3 tablespoons cold water

For the flan custard

  • 500 ml whole milk
  • 125 ml heavy cream (min. 30% fat)
  • 1 vanilla bean (or 1 tbsp extract)
  • 120 g sugar
  • 50 g cornstarch
  • 3 egg yolks
  • 1 whole egg
  • 30 g cold butter, cubed

The chef's tip: since vanilla is the star of the custard, use a real bean rather than just extract. Split it, scrape the seeds and infuse it whole in the hot milk to draw out all its aroma.

Bourbon vanilla bean from Madagascar split and scraped on a wooden board

Step 1: the shortcrust pastry

  1. Mix the flour, salt and sugar. Rub in the cold butter with your fingertips until you get a sandy texture.
  2. Add the egg (optional) and cold water little by little. Bring the dough together without overworking it.
  3. Form a disc, cover with film and chill for 30 minutes.

Step 2: the flan

  1. Line the tin with the pastry, prick it with a fork and chill.
  2. Heat the milk + cream + vanilla. Remove before it boils and let it infuse for 10 minutes.
  3. Whisk the yolks, whole egg and sugar until pale. Add the cornstarch.
  4. Pour the hot milk over the mixture little by little, whisking constantly.
  5. Bring the mixture to medium heat and whisk until it thickens, like a crème pâtissière.
  6. Remove from the heat and add the 30 g of cold butter, mixing until fully incorporated.
  7. Pour the custard into the pastry-lined tin. Bake for 35-40 minutes at 180 °C (350 °F) until golden.
  8. Let it cool to room temperature, then chill for at least 4 hours before serving.

Whisked vanilla custard with visible vanilla seeds

Parisian flan turning golden in the oven in its 22 cm tin

🔍 The chef's tricks

You can leave out the butter from the custard for a lighter flan.

For a glossy finish, brush with syrup or caramelise the surface with a blowtorch.

The pastry can be made without egg, using only water, for an even simpler version.

Finished Parisian flan with a golden caramelised surface

Parisian flan with shortcrust pastry and Madagascar vanilla, top view with vanilla seeds

Frequently asked questions about the Parisian flan

What's the difference between a Parisian flan and a Spanish flan?
The Parisian flan (flan pâtissier) has a shortcrust base and a custard thickened with cornstarch, baked without caramel. The classic Spanish flan is an egg custard with liquid caramel, no pastry, and a wobblier texture.

Why is my flan too runny?
It's almost always a matter of cornstarch or cooking. The custard must thicken well on the heat before baking, like a crème pâtissière. If it stays runny when cold, it wasn't cooked enough.

Can it be made ahead?
Yes, and it's recommended. The flan needs at least 4 hours of chilling to set its texture, so it's ideal to prepare the day before.

Can I use vanilla extract instead of a bean?
Yes, 1 tablespoon of extract works. But a real bean gives those visible black seeds and a much deeper aroma. With so few ingredients, the quality of the vanilla shows.

How do I get a golden, glossy finish?
Bake until the surface turns golden naturally, and for shine, brush with syrup out of the oven or lightly caramelise with a blowtorch.

In summary

This Parisian flan with shortcrust pastry is a small exercise in technique within everyone's reach, signed by a chef who has passed through the world's best kitchens. Thanks to Lebi Lanzarote for sharing his version with us.

🌿 The secret is in the vanilla

This flan's custard lives on its vanilla. Discover our hand-selected Bourbon vanilla beans from Madagascar.

👉 Browse our vanilla range

Tried the recipe? Tag us @vanillederose and @basquecountry1982 — we love seeing your creations!

Back to blog