If you’re looking for a simple dessert that’s both creamy and filled with subtle warm flavors, this Easy Cinnamon Flan Pâtissier Recipe is perfect for you. With its smooth custard filling and a hint of cinnamon, this flan is an easy, no-fuss treat that’s sure to impress. Great for cozy evenings or festive gatherings, this flan pâtissier recipe comes together with straightforward steps and a handful of ingredients you probably already have at home.
Jump to Recipe
Ingredients You’ll Need
- All-purpose flour
- Butter
- Salt
- Granulated sugar
- Egg yolk
- Water
- Milk
- Heavy cream
- Vanilla bean or vanilla extract
- Eggs
- Cornstarch
- Cinnamon
Equipment You’ll Need
- 24 cm round tart/pie pan (6 cm deep)
- Mixing bowls
- Whisk
- Saucepan
- Rolling pin
- Sieve (optional, for cornstarch)
- Spatula
- Knife
- Baking weights or dried beans (for blind baking)
- Kitchen scale
Instructions
- Prepare the crust:
- Combine the flour, sugar, and salt in a bowl. Add cold cubed butter and rub it in until the mixture looks like coarse crumbs.
- Add the egg yolk and water, mixing until the dough just comes together. If it’s a bit dry, add water, a teaspoon at a time.
- Roll out the dough and place it in a 24 cm (9.5 inch) round pan, pressing it up the sides and trimming the edge to sit about 1–1.5 cm (0.4–0.6 inches) above the filling level.
- Freeze the crust for 15 minutes, then pre-bake at 180°C (350°F) for 10 minutes. Let it cool.
- Make the filling:
- Heat the milk and cream with the vanilla bean until just below boiling, then remove from heat and let steep for a few minutes. Remove the vanilla bean.
- In a large bowl, whisk together the eggs, sugar, cornstarch, and cinnamon until smooth (for the cinnamon, I used about 2 teaspoons, and it gave just a hint of cinnamon, but you can adjust based on your preference).
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until the cream thickens.
- Remove from heat, stir in the butter, and pour the filling into the cooled crust.
- Bake:
- Bake the flan at 180°C (350°F) for 40–45 minutes, until the center is set but slightly wobbly.
- Let the flan cool completely, then chill in the refrigerator for at least 4 hours (overnight is even better).
Cinnamon Amount
In this Easy Cinnamon Flan Pâtissier Recipe, I recommend using between 2 to 6 teaspoons of ground cinnamon in the filling. Starting with 2 teaspoons will give you a subtle hint of cinnamon, while increasing the amount to 6 teaspoons will provide a more pronounced flavor. Adjust it based on your personal taste to find the perfect balance for your flan pâtissier !
Gluten-Free, Lactose-Free, and Dairy-Free Options
To make this flan pâtissier gluten-free, simply swap the all-purpose flour in the crust for a gluten-free flour blend. For a lactose-free or dairy-free version, use lactose-free milk and heavy cream, or substitute with full-fat coconut milk and coconut cream. The flavor will be slightly different, but the texture will stay creamy and delicious.
How to Serve
Serve this Easy Cinnamon Flan Pâtissier Recipe chilled, ideally after it has set overnight. Garnish with a sprinkle of cinnamon, a dusting of powdered sugar, or a dollop of whipped cream. This dessert pairs beautifully with coffee or tea, making it an ideal dessert for brunch or after-dinner gatherings.
How to Store
Store the flan covered in the refrigerator for up to 3–4 days. The flavors continue to develop as it sits, making it an even better treat on the second day.
Equipment You May Be Interested In
If you’re gearing up to try this Easy Cinnamon Flan Pâtissier Recipe, here are a few essentials that might make your baking experience a little smoother:
- Kitchen Scale: A handy tool for precise measurements. It really helps ensure your ingredients are just right!
- Mixing Bowls: A good set of mixing bowls is essential for prepping your ingredients. Look for something durable and easy to handle.
- Serving Dishes: Once your flan pâtissier is ready, you’ll want to present it beautifully. Having the right serving dishes can make all the difference.
More Recipes You Might Like
If you loved this Easy Cinnamon Flan Pâtissier Recipe, you might also enjoy these:
- Basque Cheesecake with Coffee – A creamy, slightly caramelized cheesecake with a rich coffee flavor.
- Milk Chocolate Cinnamon Cheesecake – A deliciously indulgent treat that combines the warmth of cinnamon with the sweetness of milk chocolate.
Share Your Flan Pâtissie!
If you try out this Easy Cinnamon Flan Pâtissier Recipe, I’d love to see your results! Tag me directly on social media at @missbrownsbakeryandbeyond so I don’t miss it, or send me a picture of your creation. I’d love to celebrate your baking success!
This post contains affiliate links. If you purchase something through these links, I may earn a small commission at no extra cost to you. This helps support my blog and allows me to keep sharing recipes like this Easy Cinnamon Flan Pâtissier Recipe.
Easy Cinnamon Flan Pâtissier Recipe
Equipment
- 24 cm round tart/pie pan (6 cm deep)
- Mixing Bowls
- Whisk
- Saucepan
- Rolling Pin
- Sieve
- Spatula
- Knife
- Baking weights or dried beans (for blind baking)
Ingredients
For the crust:
- 200 g all-purpose flour
- 100 g cold butter, cubed
- A pinch of salt
- 1 tbsp granulated sugar (about 15 g)
- 1 egg yolk
- 2 tbsp cold water (about 30 ml)
For the filling:
- 500 ml milk
- 250 ml heavy cream
- 1 vanilla bean (or 2 teaspoons vanilla paste/extract)
- 4 large eggs
- 150 g granulated sugar
- 50 g cornstarch
- 2-6 tsp ground cinnamon (about 10-30 g)
- 25 g unsalted butter, at room temperature
Instructions
- Prepare the crust:In a bowl, mix together flour, sugar, salt, and cinnamon. Add the cubed butter and rub together until the mixture resembles coarse crumbs.Add the egg yolk and cold water, and mix until the dough comes together. If it’s too dry, add a bit more water, a teaspoon at a time.Roll out the dough and line the bottom and sides of the pan, pressing it up the sides. Trim the edges of the crust to about 1–1.5 cm (0.4–0.6 inches) above where the filling level will be, for a neat edge.Place the crust in the freezer for 15 minutes, then pre-bake for 10 minutes at 180°C (350°F). Let it cool.
- Prepare the filling:In a saucepan, heat the milk and cream with the split vanilla bean until just below boiling. Remove from heat and let it steep for a few minutes; then remove the vanilla bean.In a large bowl, whisk together eggs, sugar, cornstarch, and cinnamon until smooth.Gradually pour the warm milk mixture into the egg mixture while whisking continuously to prevent the eggs from curdling.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.Remove from heat and stir in the butter until smooth.
- Assemble and bake:Pour the filling into the pre-baked crust. Bake at 180°C (350°F) for 40–45 minutes, or until the center is set but slightly wobbly.Allow to cool completely, then chill in the refrigerator for at least 4 hours, preferably overnight.
