Vanilla Flan in Croissant Pastry Crust
Adapted by JojoM
Buttery croissant pastry filled with silky vanilla flan, baked in a brioche tin for a rich French-style custard tart with crisp laminated layers.
A Buttery, Custardy Showstopper 🍮🥐
This Vanilla Flan in Croissant Pastry Crust brings together two beloved French classics: the silky smoothness of a traditional flan pâtissier and the crisp, flaky layers of a beautifully laminated croissant dough. The result is a dessert that’s both rustic and luxurious—deeply buttery, gorgeously caramelised at the edges, and filled with a rich vanilla bean custard that sets into the perfect creamy slice.
If you love pastries with contrasting textures, this dessert is irresistible. The croissant pastry crust bakes into sturdy, golden layers that stay crisp even under the weight of the custard. Meanwhile, the vanilla flan filling stays smooth, glossy and lightly wobbly at the centre—just as a proper flan should be 💛.
Why You’ll Love This Vanilla Flan in Croissant Crust ✨
- Unique twist on the classic flan pâtissier
- Crisp laminated layers baked right into a brioche tin for elegant shape
- Intense vanilla flavour using a real vanilla bean
- Make-ahead friendly, perfect for entertaining
- Rich, buttery, bakery-style finish with a professional look
Whether you’re a croissant enthusiast or a custard lover (or both!), this recipe delivers a deeply satisfying dessert that feels straight out of a French pâtisserie.
The Magic of a Brioche Tin 🥧
Using a 7-inch (18 cm) brioche tin helps the pastry grip the edges beautifully, giving you the classic flan look with rippled sides. Freezing the lined tin before filling ensures the layers hold their shape during baking—one of the key techniques that elevates this tart from home-style to bakery-grade.
The combination of laminated pastry + set custard creates a stunning contrast in every bite: crisp, flaky edges giving way to melting vanilla creaminess.
Layers of Flavour: What Goes Into It 🍦
The recipe uses a buttery croissant dough made from a blend of high-gluten and pastry flours, enriched with honey, egg, and milk for balanced strength and tenderness. It’s laminated with 84% dry butter, ensuring clean, sharp layers that puff beautifully as they bake.
The custard is deeply aromatic thanks to a whole vanilla bean, thickened with eggs and custard powder for that classic glossy, sliceable flan texture. A touch of butter and fleur de sel rounds out the richness and highlights the vanilla.
Expert Techniques for the Perfect Flan 🧑🍳
- Freeze the lined tin before adding custard—this keeps the layers defined
- Blend the custard briefly for a silky, lump-free finish
- Chill thoroughly after baking for neat, clean slices
- Use high-fat butter for lamination to maximise flakiness
- Avoid stretching the dough when lining the tin to prevent shrinking
These small steps make all the difference in achieving a pâtisserie-level result.
When to Serve This Dessert 🎉
This flan is rich, elegant, and ideal for:
- Dinner parties
- Weekend baking projects
- Family gatherings
- Celebrations where something unique—but not overly sweet—is appreciated
It’s also delicious chilled the next day, making it a wonderful make-ahead dessert for busy hosts.
Final Thoughts 💛
If you’re looking for a dessert that combines French tradition, technical craft, and pure creamy comfort, this Vanilla Flan in Croissant Pastry Crust is a must-try. Every slice delivers crisp lamination, fragrant vanilla, and custard that holds beautifully without ever feeling dense.
A modern twist on a classic—rich, buttery, indulgent, and undeniably French. Bon appétit! 🇫🇷✨
Vanilla Flan in Croissant Pastry Crust
Adapted by JojoMButtery croissant pastry filled with silky vanilla flan, baked in a brioche tin for a rich French-style custard tart with crisp laminated layers.
Chef's Tips
Chill the croissant dough thoroughly between folds to keep the butter layers distinct.
Freeze the lined brioche tin before filling so the pastry keeps its shape while baking.
Strain the custard base if you see any lumps before baking for an ultra-smooth texture.
Let the flan rest after baking so it sets cleanly and slices neatly.
Use a real vanilla bean for the best flavour; vanilla paste works in a pinch.
Tools Used
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Ingredients
Croissant Dough
Vanilla Flan Custard
Instructions
Make the Croissant Dough
- 1
Add the high-gluten flour, pastry flour, salt, sugar, yeast, honey, softened butter, egg, milk and water to a stand mixer.
- 2
Knead 4 minutes on low, then 6–7 minutes on medium until smooth and elastic.
- 3
Shape into a rectangle and let rest 15 minutes at room temperature.
- 4
Roll to 2 cm thick, wrap, and chill 30 minutes.
Laminate the Dough
- 1
Beat the dry butter until pliable.
- 2
Roll the dough, place butter in the centre and encase fully.
- 3
Roll out and perform one double turn, then chill.
- 4
Roll out again and perform one single turn.
- 5
Roll to 4 mm thick and cut a 20 cm circle.
Line the Brioche Tin
- 1
Place the dough circle into a 7-inch (18 cm) brioche tin.
- 2
Press gently up the sides without stretching.
- 3
Prick the base and freeze 1 hour.
Prepare the Vanilla Flan Custard
- 1
Heat milk with the scraped vanilla bean until steaming.
- 2
Whisk eggs, sugar and custard powder until pale.
- 3
Remove bean pod and pour warm milk over egg mix while whisking.
- 4
Return to saucepan and cook until thickened.
- 5
Whisk in butter and fleur de sel.
- 6
Blend briefly for a smooth texture.
Assembly and Baking
- 1
Pour warm custard into the frozen pastry shell, filling three-quarters full.
- 2
Freeze again for 2 hours.
- 3
Preheat oven to 180°C (360°F).
- 4
Bake about 25 minutes until set with a slight wobble.
- 5
Rest 15 minutes before unmoulding.
Finishing
- 1
Unmould carefully.
- 2
Cool completely or chill for a firmer slice.
- 3
Slice and serve.
Comments & Reviews
James
11/9/2025
A show-stopper dessert. Don’t skip the chilling steps.
Ana
8/14/2025
Used vanilla paste and it still turned out great!
Marc
6/22/2025
Rich but so elegant. Perfect for special occasions.
Claire
4/5/2025
The croissant crust with the silky vanilla flan is incredible!
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Nutrition Facts
Serving Size: 1 slice (1/6 of cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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