Cyril Lignac's Egg-Free Flan Tart: A Light, Creamy Recipe Bursting with Vanilla

Pastry flan, or flan tart, is a beloved traditional dessert enjoyed worldwide. Its creamy custard of milk, sugar, starch, and vanilla pairs perfectly with a crisp crust, making it ideal as a snack or after-dinner treat. This nostalgic, indulgent cake delights children and adults alike—from Portugal's pastéis de nata to Italy's pasticciotto, England's custard tart, and even Asian variations. Historically, it originated in medieval England for royal tables and was served at Henry IV's coronation, as noted by Olivier Poels on Europe 1's "Historically Yours."

What Dough to Use for the Perfect Pastry Flan?

Mastering a pastry flan at home can be tricky—often it turns out flat or with an off texture. Renowned pastry chef Cyril Lignac, speaking on RTL, explains, "there are many ways to do it, you can use many types of pasta." Opt for sweet shortcrust pastry for a melt-in-your-mouth crumbly base, or puff pastry, his personal favorite for extra crunch. He also recommends "slightly sweeten the sides, so that the dough caramelizes" lightly.

Cyril Lignac's Pro Tip for a Light, Airy Flan

To achieve an ultra-light interior, skip the eggs in the custard, advises Chef Cyril Lignac. This milk-based version is less rich but retains full flavor and an airy texture.

Cyril Lignac's Egg-Free Pastry Flan Recipe

For this delicious, airy flan tart, you'll need:

• 1 puff pastry
• 500 ml whole milk
• 1 Bourbon vanilla pod
• 150 ml full cream
• 150 g of sugar
• 90g cornflour or flan powder

Preparation steps:

1. Preheat your oven to 175°C (thermostat 4).
2. The day before, in a saucepan, heat the milk until it simmers, then add the scraped vanilla pod and its seeds. Let steep for several minutes. Reserve overnight in the refrigerator, the aromas will absorb.
3. Lightly caramelize your puff pastry in the oven, in a buttered mold, with a little sugar for 5 minutes.
4. Heat the vanilla-infused milk, adding the sugar and cornstarch. Stir constantly until you get a pastry cream without eggs.
5. Pour the flan mixture into the batter.
6. Bake everything in the oven at 175°C for 1h30.
7. Watch the cooking of your flan carefully, without opening the door of your oven to prevent your cake from deflating. When it comes out, the top should be a little amber and the pastry golden. Enjoy!

Also read:

Panna cotta by Cyril Lignac: a creamy and light recipe without gelatin ("It melts in your mouth!")

Cookies from Cyril Lignac: an ultra-gourmet and very simple recipe ("They are so good!")

Yogurt cake by Cyril Lignac: a super easy recipe for an extra soft result!