Claire Saffitz Makes this Iconic French Pastry for the Holidays (Parisian Flan) | Dessert Person

A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs-it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit www.kerrygoldusa.com/.
Claire Saffitz Makes this Iconic French Pastry for the Holidays (Parisian Flan) | Dessert Person
During my time in France, I observed that this dish was a staple in every patisserie. Each bakery boasts its own version of this tart, known as Flan Parisian, Flan Pâtissier, or simply a custard tart. Regardless of the name, this pastry is one of my favorite treats to enjoy when I go back for a visit. I hope you give it a try this holiday season, as it stands out as one of the most delicious pastries you'll ever experience.
#tart #clairesaffitz #flan
Ingredients:
All-Purpose Flaky Pastry Dough:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
1 3/4 sticks unsalted butter, thinly sliced crosswise, chilled
Custard Tart Filling:
3 1/2 cups whole milk
1 cup sugar, divided
Generous pinch of kosher salt
1 vanilla bean, split and scraped, or 1 tablespoon vanilla paste
6 tablespoons cornstarch
4 large egg yolks
2 large eggs
8 tablespoons unsalted butter, cut into pieces
Chapters:
00:00 Intro
00:43 Parisian Flan
01:42 Ingredients & Special Equipment
03:27 Make the Pie Dough
12:16 Roll out the Dough & Form the Crust
19:07 Make the Pastry Cream Filling
28:14 Fill the Crust
31:15 Remove from Oven & Let Cool
32:06 Remove from Pan & Chill
33:50 Serve
36:20 Editor's Cat
What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfp
Dessert Person Online: www.dessertperson.com/
Claire on Instagram: csaffitz?h...
Claire Merchandise: www.dessertperson.com/buystuff
Penguin Random House Books: www.penguinrandomhouse.com/
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa

[@gracefulleggs]

I was shocked when the butter name wasn't blurred. Congrats on the sponsorship!!

[@sparkyheberling6115]

@graciegawley2762 That’s probably why this recipe is not hidden behind a paywall. Thank you, Kerrygold!

[@MarioMVasilev]

​@@sparkyheberling6115? Every recipe she has showcased has been in the description for free?

[@sparkyheberling6115]

@@MarioMVasilev Her recipes are in two different places on KZbin. The ones that are also printed in the New York Times are often behind a paywall on KZbin.

[@sparkyheberling6115]

@@mars7612 You have to pay for a subscription to see the recipe.

[@cxrath_8772]

⁠​⁠​⁠@@sparkyheberling6115 yeah and? The NYT are a business and you have to subscribe to their magazine to access a lot of their articles. I imagine Claire is paid for her work in The Times and on their channel, so it only makes sense they charge to make money back. She has an entire youtube channel that provides you with free recipes and instructional videos from her own book. If you want a NYT recipe so badly maybe… i dunno… pay for it? Her work and recipes are not a right, it is a privilege.

[@ameliamarosek7353]

Thank you Kerrygold for FINALLY giving Claire a sponsorship!! Making a few cookies from Dessert Person this Christmas season and specifically bought Kerrygold for those recipes since I know its her fave - she deserves it!

[@usedromanceboy19]

As an Irish person watching this video, I feel strangely proud to see Kerrygold making waves outside of Ireland 😅

[@obnoxiousxleprechaun]

Yeahhh we definitely take for granted how accessible high quality dairy is here 😬

[@drewlovely2668]

Kerrygold is the shit. I don't remember the last time used regular white butter for baking. So much flavor in those beautiful golden rectangles

[@milkjugs4771]

It's absolutely the best butter in the states, but pricey (worth it though)

[@DoctorMcHerp]

I live in America and Kerrygold has been the only butter I've been purchasing for the last 8 years. The price is well worth it.

[@liger04]

They earned it! Most American butter brands tend to be very bland. Land O'Lakes, which is the most common brand in the US, is about as flavorless as canola oil to me so having an actual buttery butter for a small price bump is well worth it.

[@humanoidcat9633]

“the amount of water is kinda fluid“ is the best pure no pun intended moment

[@syd2248]

The sheer amount of knowledge being given throughout this video is insane. Thank you so much, Claire and Dessert Person team🫶🏽

[@syd2248]

When I saw the butter wasn’t blurred I immediately “ran” down to the description to see if Claire FINALLY got sponsored by Kerrygold!! Yes!!!

[@ach0104]

It would be nice if they write down the grams next to cup measurements in the description for non american bakers like they did in past videos! I’ve always appreciated that extra effort 😢

[@afergie76]

Anyone else miss the sound of the dough being hit with the rolling pin? It’s been a while since I’ve heard that delightful sound. For some reason it brings me joy.

[@tinekecarlson1220]

My son (almost 3) is a little disappointed that Claire isn't using an excavator in this video. The flan looks amazing!

[@kaygee8343]

This young woman is absolutely fabulous. I'm here for everything she cooks/bakes/builds.

[@ultimatebishoujo29]

Same here

[@PC-sl8nd]

Nearly the entire front of her hair is white. Young woman?

[@kaygee8343]

@@PC-sl8nd Uh....EXcuuuuuse me? First, the entire front of her hair ISN'T white. But even if it was, SO WHAT? B. Her hair has been this way for quite awhile now. Ever heard of prematurely grey? Apparantly not. And THREE...she IS a YOUNG WOMAN. Not to mention an accomplished and very smart one. Get a life.

[@PC-sl8nd]

Whatever. She is NOT young at all.get your eyes checked @@kaygee8343

[@jonnyohm42]

I have been dying to tell you this! I make your desserts often and there is a magical cocktail bar called Earnest Money where I am at in Wilmington, NC. I will show them pictures of baked goods I have made from your book and they will craft a cocktail version of it. I showed them a picture of a chocolate raspberry tart and they made the most delicious dessert cocktail. The loved it so much they put it in their drink bible and let me name it, which I named “what’s for dessert” for obvious reasons! Hope that’s ok and hope you get to try it one day!

[@josieblue]

i feel like you can tell how genuinely excited claire is to talk about how much she likes kerrygold lolll

[@wyattwelch3517]

This almost looks like a larger version of the Portuguese, pastel de nata! I can't wait to try this!

[@riorioriorio379]

That is exactly what I was thinking!

[@GlamGoddes101]

That’s what it reminded me of!

[@kunimitsune177]

Different pastry but yeah it's basically the same. There's also a classic English version that uses a shorter short crust pastry and tonnes of nutmeg. This or something very similar exist across western Europe.

[@burtsbooksgrace]

my favourite thing about Claire and this channel is that the sponsorships never feel out of place

[@katherinetaylor5638]

I definitely remember Claire talking about Kerrygold before they were a sponsor and saying how good it is and I went out and bought some after that!!! It seriously is the best butter and this partnership was definitely a smart move for their brand (and awesome for Claire!!)

[@Mister_kipling]

an irish guy watching from Ireland and having grown up with kerry gold....im very happy to see it !! "who's taking the horse to france"

[@julieblair7472]

I love how thorough Claire is with pastry tips every time. I refer so many people here.

[@jeannie1099]

I’m making this as one of my Christmas dinner deserts. We’re a family of puddings and creams so this is simple but perfect. Thank you!

[@hopecasais2492]

I've been making pies for nearly 30 yrs and always struggled w/ the crust. How shocked I was to find my Great G-ma's crust recipe is virtually the same as Claire's, but with a few technique "tricks". Following Claire's tips, I made an apple pie for T-giving that was SO much easier to handle and came out perfectly. I will now be trying Kerry Gold butter (which Trader Joe's carries in the States, BTW!!) for my next pie crust. Thanks Claire!

[@cocogomez1987]

Whereas I always used kerrygold, but not for pies. I actually prefer the Lesser brands for the flavor. I don't know why but I've never had luck with pie crusts and carry gold.

[@floopflarp]

​@@cocogomez1987I use it as my universal butter. I find its flavor good enough for mass market butter when softened and eaten in bread and when chilled and cut into pastries and biscuits it performs well enough. I especially love it as a cooking butter with a little neutral oil for eggs in a stainless steel pan.

[@kunimitsune177]

FYI you can use basically any british or irish butter and it will have the same effect (so long as it's not 'spreadable' or mixed with oil) - if it comes in foil like that, is yellow and says butter on the front then it's just as good (that's most butter here)

[@gracefulleggs]

One of the coolest parts of Claire's videos is that I get to learn about foods and cuisine I would have never known. Thank you Claire ❤.

[@taynguyener]

Must be an amazing feeling to be sponsored by a product you religiously use for your bakes! Congrats Claire!

[@TimothyLam]

finally getting that kerrygold sponsorship

[@silverleafmaple]

Deserved!

[@lewiiable]

You teach each step of a recipe with such assuredness and a deep understanding that it makes me feel confident and capable of approaching any of your recipes in the kitchen. Thank you so much for this series

[@aleksandraostrowska9095]

Since Claire always asks us for suggestions, I have two: 1. Traditional Viennese apple strudel 2. Kouign Amann

[@dfwturtles105]

She did a Kouign Amann in her Dessert Person book, heard it is good!

[@PeirsolFan2]

If you watch her blueberry Danish video it takes you through almost all of the same steps that you’ll need for Kouign Amman.

[@davisbenfer9723]

I've watched your videos religiously since you started the Dessert Person channel. I was reflecting on your first videos from your NYC apartment... It is amazing to see how you and the Dessert People family have grown! Thanks, Claire, for explaining your processes SO well in a way that is reassuring to us novice bakers as well as extremely entertaining. I am inspired by you every Thursday and can't wait to get into my new kitchen this weekend to finally get baking again. (this is also like the 1000th time I've watched you make flaky dough and I love the lessons every time). Happy Holidays!

[@julienposture1437]

So excited for this, I grew up eating this every weekend in the south of France and was literally just thinking yesterday that I'd love to see Claire's take on it. What a day

[@elyseYS]

Immediately knew Claire got her Kerrygold sponsorship at the 0:00 mark when it wasn't blurred out. Congrats, and love your work Claire! I think I've made like 90% of your recipes posted on KZbin (including the ones from NYT and munchies), plus more from your Dessert Person cookbook. Every single one has been a hit! Can't wait to make this one too ♥

[@mellie5570]

The ‘mmm’ with it on the screen always makes me chuckle out loud. Great editing…😂. Thanks for the giggles.

[@ashleys637]

Kerrygold needed to sponsor you. Everyone on the internet knew what butter you were using, blurred or not! Get paid, girl! Lol Also, the stacking of the pie dough technique revolutionized my pie crusts. I made the pecan frangipane slab pie for Thanksgiving, and the sides looked so flaky it was almost as though I had used rough puff pastry. One of my friends that bakes was fascinated that even the bottom was flaky. I always learn something new, big or small, about baking when I watch these vids. Thanks, Claire!

[@hazelnutspred3348]

It’s about darn time kerrygold sponsored Claire

[@jmuum]

cutting off the crust with a bench scraper is a genius idea! I never thought of that!

[@jeannie1099]

I made this yesterday and we’re enjoying it tonite. We’re in love. This is a wonderful easy dessert. Thank you for making it easy! Merry christmas and happy new year!

[@user-qb6of5hs7r]

Wow. This looks and sounds so opulent! I’ve never had nor heard of this delicacy. Cant wait to try! Thank you Claire! Happy Holidays to you and yours ❤

[@peggyfallon7722]

Love the hack for lining a springform pan with pastry! Another excellent video, featuring my very favorite butter. Thank you!

[@nancyalfaro5074]

Thanks for this recipe! And those tips and tricks are GOLD!!! I have one of those pans with removable bottom and never knew to line the pan this way. Genius technique

[@louisac8160]

I am so proud to see all the sponsorships on this channel recently!! Also already love the companies who've been sponsors so far and Kerrygold is no different! Their unsalted butter is my favorite for baking:)

[@GoldenAgeMath]

Your explanations are so educational! I don’t need to memorize anything since you provide such a clear understanding.

[@Vic-dx2bv]

Every Thursday morning is my favorite time of the week because it means there’s a new Claire video 💕✨💕✨💕

[@floraluxla]

Same!

[@lorelay2882]

Such helpful instructions for the pastry dough, will try that method on the bench instead of in the bowl. Love desserts with few ingredients, which are superb in simplicity!

[@emvandermeulen1908]

I would love a Claire tutorial on Portuguese tarts.

[@bloodweaselthefirst7435]

Would love to see your attempt on making the "Lussekatt"/"Lussebulle" which is an insanely tasty swedish christmas treat. It's a saffron-flavoured sweet bun and should be really fluffy and moist. Much Love!

[@dansparce]

I did not expect that dark top to be just browning from the oven! I was sitting here waiting for her to bring out the chocolate.

[@idabergmann5270]

oh wow, this is very impressive. i love that you explain that whole thing with the crust, the butter, the cold, the gluten - all the hows and whys. thanks for that. and than i love that the ingredients are simple but the result is stunning. happy holidays!

[@idabergmann5270]

and i'm happy to see at least a glimpse of the editor's cat

[@gabenorth-harney9349]

Glad Kerrygold has finally partnered with you! I’ve been using it for all my baking since you recommended it on your viral croissant KZbin clip!

[@tropicalocal]

finally, a partnership with kerrygold!

[@ellennicole95]

Making this as we speak! Somehow every video is what I’m craving for the week. Perfect timing always. Thanks for the amazing video!

[@mariawardell7844]

Claire sounds so happy about the Kerrygold sponsor. It was a long time coming.

[@debbieporter1513]

You are such a great teacher. I have no confusion after watching, you explain everything. Thank you

[@jenihansen7201]

I love Kerry Gold butter. It is very good. I first bought it in Chile when I was an ex pat there. Now I purchase here at home in the United States.

[@minbamford772]

I studied abroad in France and have been searching for a flan recipe since! I can’t get it out of my mind so thank you for sharing a recipe!!!

[@air-conditionedgypsy8863]

Thank you so much for demonstrating this method for flaky pie dough, love it!!

[@cindyms.1237]

I wish I had the counter space to make this. My kitchen is tiny. So glad that Kerrygold is sponsoring you. It's the only butter I buy.

[@ktschu88]

The “bench flour” tub idea is so smart! Can’t believe I never thought of that.

[@annie7395]

BEYOND STOKED FOR THIS SPONSOR

[@yejikim1494]

Thank you, Claire, for sharing your Flan recipe!! I've failed to make this 2-3 times, they were okay, but I wasn't satisfied with the results. and tomorrow is the day!! the pie crust and custard filling are waiting in the fridge now:) I can't wait to make it! Thanks again!!

[@sullivanmkii]

This was a really nice, coherent and clutter free techique demonstration. Thank you!

[@audreychabaud8575]

My family has been obsessed with your Custard Tart recipe on Epicurious from 2018 for years. I will definitely try this version with the crust and see how it compares.

[@kibidangoDAIsuki]

Thanks for this recipe! We live in the Netherlands and my husband loves the little custard cakes from the supermarket. Similar custard filling, but baked in cake dough. Going to try this for maximum custard goodness.

[@karenfox1671]

Wow, what a cooking lesson. And, the footage of your broth looks just as luscious as you promise. I can't wait to make my own ramen noodles. Thanks for the inspiration buddy. I hope you and Lorn had a wonderful holiday. It's so nice to have you back😘

[@niki20072]

lol... I think you commented on the wrong video.... I watch Brian Lagerstrom also!

[@omgitsnoeee]

Well now I know what I'll be making for the holidays, thanks for the inspiration! Definitely gonna add a little rum to the pastry cream.

[@bbbbbbbbbb94]

I dont need my favorite youtube chef selling me my favorite butter

[@sparkyheberling6115]

@bbbbbbbbbb94 You need the product promo if you don’t want the recipe hidden behind a paywall. A trade-off I am happy to make.

[@jessicaberger2619]

I LOVE Kerrygold (and Truly). They’re the only butters I use when I make croissants. I tried French and European butter, but only Kerrygold works

[@deanmrogers]

What a great video and recipe! At first, at first glance, I thought the top was a thin layer of ganache. ❤

[@marye4897]

Congrats on the kerrygold sponsorship!! I love to use it in baking!!

[@jillgreen5288]

Two great sponsors, Kerrygold and Made-In. Congratulations. I have just one Made-In pan but use Kerrygold always.

[@ArgentAbendAzure]

I love Kerrygold! It's the best butter. It's so good for baking because of the texture. And so good on everything else for that matter. Nice to see the sponsorship. It's a perfect fit.

[@kunimitsune177]

It's not the best butter 😂 it's normal butter for this part of the world but marketed to americans who don't know better!

[@ArgentAbendAzure]

@@kunimitsune177 It's good butter anyway. There are other good butters. You've probably never had Falfurrias. So there.

[@ceciliaturcios9621]

This is a great recipe! I used a different recipe for the crust but the filling set well after I cooked it for around 90 min (the top started getting color then). The crust was cooked all the way through and I didn’t need to blind bake.

[@olivianeal3531]

claire i really appreciate these recipe videos and i know you probably can't actually do the gourmet makes thing anymore because it was on bon appetit, but as a not-very-good baker who nontheless likes to watch baking videos, i would love to see you do some kind of series where you do some experimentation and course correct when things go wrong. it makes me feel better knowing that professional bakers also have to do things wrong a few times to get them right!

[@LivinInSim]

Yes, this would be good. She did explain what to do if this dough started breaking up when you start to work with it---to spritz with water, fold in half and refrigerate for several hours, and how to patch a crack. It's very helpful.

[@lindsayhaugen7660]

I've also used the bottom part of a box grater that slides out as a bench scraper

[@rachelandbraedon3760]

You are the real deal! So much great technique in this video.

[@oliviastrees]

I started using kerrygold because of claire - im so glad to see they finally sponsored her bc she's been repping them for awhile. They really should partner long term!!

[@laurenschenck5355]

Congratulations on your sponsorship Claire! ❤

[@ayameira]

first time i've ever gotten emotional about an ad congrats claire !

[@TheMademoiselleyumi]

I'm french and grew up with the occasional Flan Pâtissier for my "4h/goûter" after school. Yours looks delicious and I'll surely try it at home now !

[@hairy_cornflake]

Flan is my childhood, I think it's probably my favorite dessert ever. I'm surely gonna try this recipe.

[@ultimatebishoujo29]

I’m gonna try it too

[@labcat647]

I learned a lot… and congrats on Kerrygold… though I prefer to shop local to reduce the impact of shipping common ingredients to the other side of the world.

[@aeolia80]

When I don't know what to get at a pâtisserie, I always go for a flan parisien (pistachio is my favorite) or a cannelé. All the patisseries near me here in France use pâte feuilletée because they already have a bunch on hand from making viennoiserie

[@marc6340]

WHY must you tempt me so?! I'm definitely digging out my springform!

[@tarodgavaskar129]

I love Kerrygold so much! Wonderful product. How delicious is life that you got sponsored by actual BUTTER! Amazing!

[@adwoaagyemfra2038]

The most deserved sponsorship, it's about time!!

[@TruthSeeker05]

Ladies and Gents, the collaboration we have waited for… finally arrived. 😁😁

[@janicedowson7793]

Thanks Claire! A 4 MMM dessert!! Must be extra good.

[@richardwillis5033]

I made this just like Chef Claire said and it came out amazingly well. I had to bake 80 minutes to get it to brown on top and I was afraid it would overcook but it did not. It was delicious. Would make it again. And I loved the technique for the pie dough with dumping it out on the bench and essentially folding in the liquid with a bowl scraper. I used the least amount of water ever for a pie crust that way.

[@youmightknowme5195]

This look delicious! I just saw Soozie The Foodie make something similar with persimmon jam and it looked amazing as well. I may have to try this soon!

[@ObeyTheTunis]

A few tips from a French pastry chef : the flan is a rather simple dessert, so you should use top quality ingredients to get a a perfect result. Whole RAW milk, RAW butter, fresh farm eggs, fresh vanilla beans ... Also, it is very common to use only the yolks of the eggs to get a richer texture, and to add 30/40% fat heavy cream ("crème fraiche") when the custard is done. For a intense vanilla flavour, you should add the vanilla beans in the cold milk and let it rest in the fridge for a full night. For the dough, you should make a sweet shortcrust pastry ("pâte sucrée", very easy to make) or even puff pastry (but it is a pain in the a** to make). The dough has to be frozen after lining it into the mold (which should be 6 cm high). You should pour the hot custard into the frozen dough and keep it several hours (one full night is the best) in the fridge to allow the custard to thicken before putting the flan into the oven. I'm sure this recipe is good, but if you want to make a flan like the one you buy in top notch Parisian bakery, you have to try Quentin Lechat recipe that you will find in the second part of this video (english subtitles available) : kzbin.info/www/bejne/nJnVm5Z3mM6VsKs , best flan you'll have in your life !!! Enjoy, and remember, patience is key in pastry making :)

[@frangi983]

The other week, I had corn flan as a dessert in a fancy restaurant in Spain. I'm pretty sure they steeped classic cornflakes in the cold milk overnight. This is the final push I needed to make this for Christmas!!

[@Forkslidsandspoons]

Watching Claire makes me confident I could win the great British backing show!

[@Tibzies1]

I make your pastry recipe but with gluten free flour and it works really well. It obviously is more crumbly but I’ve tried loads of pastry recipes and this is by far the best adapted recipe I’ve tried xx

[@benicerh]

what brand of GF flour do you use?

[@Tibzies1]

Doves farm, plain flour

[@kjdude8765]

Have you tried an egg in the dough? It might help it hold together easier.

[@franklypaul8002]

🇿🇦 we have something very similar here in South Africa called Milk Tart. Fantastic episode as per usual, thank you.

[@evielikethepokemon6945]

When I first saw the thumbnail, I thought this was a Basque cheesecake bc of the dark top but this looks just as tasty! 😊

[@christinachambers4568]

Getting my ingredients together to make this amazing dessert !

[@Briluci12]

Insert Michael Scott screaming “it’s happening!!! Everyone remain calm!!” For the butter reveal!!!

[@savannamm]

I like how Claire went from constantly explaining tempering in relation to chocolate on BA to constantly explaining tempering when it comes to eggs/custard

[@jeffersonjefferson2883]

❤❤❤❤❤..Claire...You Are A Great Teacher....Love This Recipe...

[@silverleafmaple]

The first day with Kerry Gold at my disposal is now considered my birthday 😊

[@praniti294]

can i make this in a removable bottom tart pan? also claire is glowingggg girl ✨

[@colbyreed24]

the collab we've all been WAITING for

[@europeanguy8773]

Kerrygold butter truly is the best. Even the French use it for their pastries.

[@laurenschenck5355]

Hope you have a great weekend thanks for wonderful video LUV U ❤

[@catherineahern3018]

Popping in to say I made this twice (once for practice, once for a party), and both times they were perfect thanks to being able to follow along and pause and see exactly what each step should look like. At one point when my custard got the big bubble I out loud said "CLAIRE WHAT'S NEXT" in a panic because I forgot what to do.. but this is why we practice! Even my friends who declared that they HATE FLAN (???who are these people???) went back for seconds of this