French Custard pie with Apples bakes up to a smooth and creamy texture of custard with the delicious sweetness of fresh apples. It's absolutely loved for its simplicity, basic ingredients and great flavors.
It's the perfect dessert, with rustic charm. Plus it not overly sweet creating a balance that allows the flavors of the custard and apples to shine.
French Custard Pie -with apples (Flan Parisien)
Flan Parisien is a French custard pie also known as Flan pâtissier. Its is quite popular in France, in fact you will find them in most patisserie shops.
Typically, the French Apple Custard pie is baked with a puff pastry base. However, my version takes a twist by being a crustless pie with fresh sliced apples.
Plus you have the choice to either layer the base or top the batter with the slices of apples. (or both). The choice is yours 🙂
Note: When preparing the recipe, remember that you'll need to chill the batter at least an hour before baking. So, consider this when planning your baking schedule. The great thing is that you can even make the batter ahead of time and refrigerate it overnight if you'd like.
If you're new to this recipe, I've got you covered with a handy shopping list that includes ingredient substitutes, plus visual instructions and helpful tips.
Or, if you're in a hurry, you can jump straight to the recipe card for all the measurements and instructions.
Shopping list for ingredients and substitutes if needed
This is just an overview, jump down for the full recipe card for the recipe amounts and recipe instructions
¾ cup (100g) All purpose (same as plain flour -UK) OR cake flour
⅔ cup (135g) white granulated sugar
½ teaspoon salt
5 large eggs: It doesn't matter whether you use cold eggs straight from the refrigerator or let them come to room temperature – both options work just fine.
1 cup (250ml) whole milk (full fat) - For best results, go for whole milk (full fat) when making this recipe. Just remember that low-fat or skimmed milk won't work well in this French Custard pie.
1 cup (245ml) heavy cream (any dairy whipping cream works): Adds richness and a smooth creamy texture to the French Custard pie.
2 teaspoons vanilla extract
2 medium apples
How to make French Custard Pie -with apples
This is just the visual so you can see the process. When you are baking, you’ll want to use the full recipe at the end of the page
Super easy to make with all the ingredients mixed in one bowl.
- In a large bowl whisk together the flour,salt and sugar.
- Add the eggs, cream, milk, and vanilla.
- Whisk until smooth.
- Chill the batter in the refrigerator for at least 1 hour.
- Assemble:
- Get the batter out of the refrigerator and stir gently, mixing any flour that settled to the bottom during chilling.
- Line a baking pan (bottom and sides) with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking. I used a 7.5 inch (19cm) round cake pan.
- Pour the batter into the pan. Arrange the slices of apples over the batter.
Bake:
- Bake for 45-50 minutes in a preheated oven of 325° F / 170°C (150°C) if you are using a fan assisted oven). A skewer inserted in the middle should come out clean once baked.
- Remove from the oven but leave in the pan for 15 -20 minutes to cool and set.
- Holding on to the overhanging parchment paper, gently but quickly lift out the baked custard pie.
- Slice and serve while warm or refrigerate until serving.
Tips and frequently asked questions
Do the apples need to be peeled for this recipe?
- Whether you peel the apples or not depends on the kind you're using. If you've got thin-skinned apples like Royal Gala or Golden Delicious, you can leave the peel on.
- They soften up nicely while baking and give the baked pie a rustic texture. Just make sure to slice them really thin (at least ⅛ inch/ 3mm) so you don't end up with any tough or stringy pieces.
- But if you've got apples with a thicker peel like Granny Smith, I'd suggest peeling them before using in the recipe.
Types of baking pan to use
- For the French Custard Pie, I used a 7.5-inch (19cm) round cake pan with a recommended depth of about 1.97 inches (5 cm). After baking, the tart is roughly 1.57 inches (4 cm) tall. As it cools, it shrinks by about 0.39 inches (1 cm), resulting in a final height of approximately 1.18 inches (3 cm).
- You can use any baking pan for this recipe, but remember that a larger pan will result in a thinner French custard pie.
Why is it necessary to refrigerate the batter before baking.
When you chill the batter before baking, it helps the custard set evenly, avoiding a rubbery texture. The cold batter ensures that the custard bakes evenly.
In addition, chilling the batter reduces the shrinkage of the custard as it cools.
Should the baked French custard pie be left to cool in the pan before removing?
Yes, absolutely, here's why:
During the cooling process, the custard continues to set and firm up. Cooling in the pan helps the custard maintain its shape and structure as it cools.
Letting the custard pie cool in the pan makes it more stable and less likely to fall apart when taken out, as hot custard is delicate.
It also makes it easier to handle and transfer to your serving plate.
The ingredients blend together, creating an even more delicious flavor combination
How to store
The baked French custard pie can be refrigerated in an airtight container for up to 3 days.
Watch how to make it
French Custard Pie - With Apples (Flan Parisien)
Video
- ¾ cup All purpose (same as plain flour -UK OR cake flour)
- ⅔ cup white granulated sugar
- ½ teaspoon salt
- 5 large eggs (see note 1)
- 1 cup whole milk (full fat) (see note 2)
- 1 cup heavy cream (any dairy whipping cream works)
- 2 teaspoons vanilla extract
- 2 medium apples (thinly sliced to at least ⅛ inch / 3mm) (see note 3)
- In a large bowl whisk together the flour,salt and sugar.
- Add the eggs, cream, milk, and vanilla extract. Whisk until smooth.
- Chill the batter in the refrigerator for at least 1 hour. (see note 4)
- Assemble and bake: Get the batter out of the refrigerator and stir gently, mixing any flour that settled to the bottom during chilling.
- Preheat the oven to 325° F / 170°C (150°C - if you are using a fan assisted oven)
- Line a baking pan (bottom and sides) with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking. I used a 7.5 inch (19cm) round cake pan. (See note 5)
- Pour the batter into the lined baking pan. Arrange the slices of apples over the batter.
- Bake for 45 - 50 minutes. If the top starts to brown too quickly, lightly dome a piece of foil over it, making sure the foil doesn't touch the batter. A skewer inserted in the middle should come out clean once baked.
- Remember, all ovens can vary, so check a few minutes before the time is up or let it bake a little longer if needed—just keep an eye on the pie to make sure it doesn’t overcook!
- Remove from the oven but leave in the pan for 15 -20 minutes to cool and set. (see note 6)
- Holding on to the overhanging parchment paper, gently but quickly lift out the baked custard pie.
- Slice and serve while warm or refrigerate until serving.
Storage
- The baked French custard pie can be refrigerated in an airtight container for up to 3 days.
- Whether you peel the apples or not depends on the kind you're using. If you've got thin-skinned apples like Royal Gala or Golden Delicious, you can leave the peel on. They soften up nicely while baking and give the baked pie a rustic texture.
- Just make sure to slice them really thin (at least ⅛ inch) so you don't end up with any tough or stringy pieces.
- But if you've got apples with a thicker peel like Granny Smith, I'd suggest peeling them before using in the recipe.
- You can make the batter ahead of time and refrigerate it overnight if you'd like. Or chill for 1 hour before baking
- When you chill the batter before baking, it helps the custard set evenly, avoiding a rubbery texture.
- The cold batter ensures that the custard bakes evenly.
- In addition, chilling the batter reduces the shrinkage of the custard as it cools.
- I used a 7.5 inch (19cm) round cake pan for this recipe. The French Custard Pie baked up to 1.2 inches (3cm) in height.
- You can use any baking pan for this recipe, but remember that a larger pan will result in a thinner French custard pie.
- Avoid using a springform pan as the thin batter may leak from the bottom since there is no crust in this recipe.
- During the cooling process, the custard continues to set and firm up. Cooling in the pan helps the custard maintain its shape and structure as it cools.
- Letting the custard pie cool in the pan makes it more stable and less likely to fall apart when taken out, as hot custard is delicate.
- It also makes it easier to handle and transfer to your serving plate. The ingredients blend together, creating an even more delicious flavor combination
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Becky says
If one increases the servings I will assume I could use a larger pan? Needing 10 servings for a party.
The Gardening Foodie says
Hello Becky, yes you'll need a bigger pan based on the quantity of ingredients you decide to increase.
Happy baking 😊
Sarah Jesson says
Can I freeze this? If so, how do you suggest?
The Gardening Foodie says
Hi Sarah,
I wouldn't suggest freezing this French Custard pie; it tends to get all watery when you thaw it.
But you can keep the baked French custard pie in the fridge for up to three days in an airtight container.
I hope this helps
Happy baking
Sarah Jesson says
Thank you 🙂
Brooke says
Why could I not use a springform pan since you direct that the pan and sides be covered in parchment paper?
Also, how do you cover a round pan in parchment paper? Won’t the sides be “crinkled”?
The Gardening Foodie says
Hi Brooke, I recommended avoiding a springform pan because the batter is quite liquid, posing a risk of leakage through the bottom and sides. However, if you're confident that your springform pan is entirely leakproof, feel free to use it.
Regarding covering a round pan in parchment:
Cut a Circle: Cut out a parchment paper circle that matches the diameter of the bottom of the pan. You can trace the bottom of the pan onto the parchment paper and then cut along the traced line.
Grease the Pan: Grease the bottom and sides of the pan with butter or cooking spray. This helps the parchment paper adhere smoothly.
Place the Circle: Put the parchment paper circle in the bottom of the pan. Press it down so it sticks to the greased surface.
If your pan is non-stick, you can simply spray the sides with baking or cooking spray and place parchment on the base.
I hope this helps
Happy baking 😊
Ana says
Did you try making this recipe gluten free?
The Gardening Foodie says
Hello Ana, when I make a gluten-free version of my recipes, I prefer using Bob's Red Mill 1-to-1 Gluten-Free Baking Flour.
It worked really well with my Chocolate Magic Custard Cake, and I think it will be a good choice for this recipe too.
I hope this helps 😊
Happy baking 😊
Aimee says
Does it work well with other fruit, or mixed fruits?
The Gardening Foodie says
Hi Aimee, I haven't had a chance to try this recipe with other fruits yet, so I'm not exactly sure how it'll turn out.
Paula says
Hi, I live in the south of France & my local bistro serves a delicious apricot tart & a pear tart that seem to use this recipe & I was wondering how to describe it. (I don't do baking.) So I suspect your commenter's question about using other fruit can be answered with a resounding YES! I prefer them with a little less custard & more fruit but, then again, I grew up in the US.
Lois says
Hello,
Can you use pears in this recipe instead
of apples????
Thank you!
The Gardening Foodie says
Hello Lois
Yes, you can definitely use pears instead of apples in this recipe! Here are a few tips to ensure the best results:
Choose Firm Pears: Use firmer varieties like to hold their shape well during baking
Slice Evenly: Slice the pears evenly and slightly thicker than you would apples to help them maintain their structure.
Happy Baking 😊
Mariz says
This sounds absolutely delicious would like to try adding liquor to the apples such as amaretto or Calvados before bakeing? If so what kind of apples should I use? Thank you
The Gardening Foodie says
Hi Mariz, Adding liquor like amaretto or Calvados to the apples can add a wonderful depth of flavor.
For the best results, you might want to use apples that hold their shape well during baking.
Here are a few suggestions:
Granny Smith: These apples are tart and firm, making them a great choice for baking as they won't become too mushy.
Honeycrisp: Known for their sweetness and firmness, Honeycrisp apples will add a nice balance to the richness of the liquor.
Braeburn: These apples have a nice balance of sweet and tart flavors and hold up well in baking.
To incorporate the liquor, you can soak the thinly sliced apples in about ¼ cup of your chosen liquor for 15-30 minutes before arranging them over the batter. This will allow the apples to absorb the flavors without overpowering the custard.
Enjoy baking, and let me know how it turns out 😊
Shirley Reynolds says
If I wanted to add a crust to this, should I pre bake the puff pastry and would Indeed to use parchment under the puff pastry? Would the time change for baking the whole pie?
Thanks in advance for your time. I love your site.
The Gardening Foodie says
Hi Shirley, Thanks for reaching out and for your kind words 😊
If you’d like to add a puff pastry crust, here’s how you can do it:
Prepare the Puff Pastry: Cut the puff pastry to fit the bottom of your pan, using the pan as a guide. Also, cut strips of pastry for the sides. First, line the sides of the pan with the strips, gently pressing the pieces together. You can use a bit of water to help seal them if needed. Once the sides are lined, place the round pastry piece in the bottom and press the edges together to seal. Freeze the pastry-lined pan for at least 2-4 hours. Although this is a bit longer, it helps prevent the sides from collapsing or shrinking during baking.
Preheat the Oven: Set your oven to 220°C/430°F (200°C fan).
Blind Bake the Pastry: After removing the pan from the freezer, poke holes in the base with a fork. Cover the pastry with parchment paper and add baking weights or dried beans. Bake for 20-25 minutes, then remove the parchment and weights and bake for an additional 5 minutes. The puff pastry might puff up a bit but will settle once cooled. Let the pan cool at room temperature.
Continue with the Recipe: Proceed with the recipe from Step 7. Ensure the batter is chilled before pouring it into the cooled pastry. If the top or pastry begins to brown too quickly while baking, place a piece of foil lightly over the top to prevent over-browning.
If you need any more help, just let me know, I’m happy to assist
Happy baking!
Evelyn U says
Could I use a square pan like a brownie pan and leave it in there to serve? I will be taking it to book club.
The Gardening Foodie says
Hi Evelyn, absolutely! You can and serve it straight from there. Enjoy!
Lisa says
Can this be modified for Gluten free flour?
The Gardening Foodie says
Hi Lisa, Yes, you can use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, as it contains xanthan gum, which helps provide structure and texture similar to traditional flour.
Just keep an eye on the baking time, as gluten-free flour can sometimes bake a little faster or slower. Start checking a few minutes before the recommended time to ensure it bakes properly.
Happy baking 😊
Rhonda Carr says
I have not made this recipe let, but on the pinterest comments two people found the custard to be very dense. Is there any reason that you can think of why they would say that?
The Gardening Foodie says
Hi Rhonda, Thanks for your comment 😊
The custard in this recipe is meant to have a dense, creamy texture, similar to a traditional flan or baked custard. It’s not light and fluffy, as it’s designed to be rich and firm enough to hold its shape when sliced.
As for why some people might have found it very dense, a few factors could contribute to that:
Overbaking: If the custard is baked too long, it can become firmer than intended, giving it a denser texture.
Ingredient Ratios: The amount of flour and eggs in the recipe helps give it structure, so it’s naturally going to be thicker than some other custards.
It’s all about that smooth, firm texture.
If you give it a try, I’d love to hear how it turns out for you.
Happy baking 😊
Sue says
This recipe is delicious 🤤 I added cinnamon and a bit of maple syrup to it. I'll certainly make it again.
The Gardening Foodie says
Hi Sue, that's wonderful to hear 😊 and I'm so happy to know you'll be making this recipe again.
I love that you added cinnamon and maple syrup, they sound like amazing additions, and I definitely need to give that a try.
Thanks so much for sharing how it turned out. Here’s to many more delicious French custard pies.
Happy baking 🙂