Flan Maison Moelleux (Soft Homemade Flan) is a rich, silky French-style flan—think of it like a creamy baked custard with a delicate, slightly jiggly center and smooth texture. It’s often closer to what the French call “flan pâtissier”, but with a softer, more tender bite.
Here’s a trusted recipe for a soft, moelleux-style flan maison, without pastry.
Flan Maison Moelleux (Soft French Custard Flan)
Serves: 6–8
Prep time: 15 min
Cook time: 45–50 min
Chill time: At least 4 hours (preferably overnight)
🧾 Ingredients:
-
1 liter (4 cups) whole milk
-
1 vanilla bean (or 2 tsp pure vanilla extract)
-
4 large eggs
-
150g granulated sugar (~3/4 cup)
-
40g cornstarch (~5 tbsp)
-
Optional: 100ml heavy cream (for extra richness)
-
Pinch of salt
Instructions:
1. Infuse the Milk
-
Heat the milk in a saucepan with the split vanilla bean (or add extract later).
-
Bring to a gentle simmer, then turn off the heat. Let steep 10 minutes.
-
If using vanilla extract, add it now. Remove the bean pod.
2. Prepare Custard Base
-
In a large bowl, whisk eggs, sugar, salt, and cornstarch until smooth and pale.
-
Slowly pour the warm milk into the egg mixture while whisking constantly to temper.
3. Cook the Custard
-
Pour the mixture back into the saucepan and cook over medium-low heat.
-
Whisk constantly until it thickens to a pudding-like consistency (about 5–7 minutes).
-
If using cream, whisk it in at the end off the heat.
4. Bake
-
Preheat oven to 170°C (340°F).
-
Pour the custard into a greased 20–24cm round cake pan or ceramic dish (no crust needed).
-
Bake for 40–50 minutes. The center should be slightly jiggly, edges set.
-
Optional: Broil for 1–2 minutes at the end for a caramelized top (watch carefully!).
5. Cool & Chill
-
Let cool to room temperature, then refrigerate at least 4 hours or overnight.
-
Serve cold, optionally dusted with powdered sugar.
Tips:
-
For a crème caramel twist, line the bottom of the pan with caramel before pouring the custard.
-
You can add orange zest, tonka bean, or almond extract for a flavor variation.
Want a version with pastry (flan pâtissier) or a caramelized base like Spanish flan?