Matcha Parisian Flan
This Matcha Parisian Flan combines buttery French puff pastry with a silky green tea custard. The key is freezing the pastry shell before filling and letting the custard rest to form a skin—that's what creates those beautiful caramelized spots on top. Takes about 6 hours total (mostly hands-off chilling time) and serves 6-8 people.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does This Create That Perfect Custard Texture?
Traditional French technique uses cornstarch instead of just eggs to thicken the custard. Food science shows that starch creates a firmer, sliceable texture that holds its shape when you cut into it—unlike a wobbly crème brûlée.
Professional pastry chefs know the secret is tempering: slowly adding hot liquid to the eggs while whisking. This gentle warming prevents the eggs from scrambling and gives you that smooth, lump-free custard.
The matcha goes in after tempering to protect its delicate flavor. High heat destroys the tea's floral notes and turns it muddy brown. Adding it at the end keeps that vibrant green color and fresh taste.
Ingredients
Recipe yields 6-8 servings
For the Pastry Shell
| Amount | Ingredient | Notes |
|---|---|---|
| 230 g (one standard chilled circle) | fresh all-butter puff pastry | must be real butter for flaky layers |
For the Matcha Custard
| Amount | Ingredient | Notes |
|---|---|---|
| 750 g (3 cups) | whole milk | full fat for creaminess |
| 250 g (1 cup) | heavy cream | 35% fat for richness |
| 220 g (1 cup plus 2 tablespoons) | granulated sugar | slightly increased to balance matcha bitterness |
| 120 g (approximately 6 large yolks) | egg yolks | for deep custardy texture |
| 90 g (3/4 cup) | cornstarch | essential for sliceable texture |
| 25 g (1/4 cup) | ceremonial grade matcha powder | sifted to prevent clumping |
| 40 g (3 tablespoons) | unsalted butter | cold and cubed |
| 3 g (one pod, scraped) | vanilla bean | optional but rounds out the matcha |
For Finishing
| Amount | Ingredient | Notes |
|---|---|---|
| 5 g (1 tablespoon) | extra matcha powder | for dusting the finished flan |
Instructions
Prep the Pastry Shell
- 1
Line the Pan
Line a deep 20 cm (8-inch) springform pan with the puff pastry circle, making sure the dough reaches at least 5 cm up the sides. This high border holds the large volume of custard without overflowing.
- 2
Freeze the Shell (The Anti-Shrink Trick)
Prick the base with a fork and freeze the entire mold for 20 minutes. Freezing the butter in the pastry prevents it from shrinking down the sides when you bake it—the cold butter takes longer to melt, giving the pastry time to set in place.
Make the Matcha Custard
- 3
Create the Matcha Slurry
Whisk the sifted matcha powder with 100 ml of the cold milk until perfectly smooth. Sifting and pre-mixing prevents dark green clumps from appearing in your finished flan.
- 4
Heat the Dairy Base
Heat the remaining milk, cream, sugar, and vanilla in a heavy-bottomed saucepan until it reaches a gentle simmer at about 185°F / 85°C. Don't let it boil hard—aggressive boiling can scorch the dairy and create off flavors.
- 5
Prepare the Egg Mixture
Whisk the egg yolks and cornstarch in a large heat-proof bowl until pale and smooth. This French technique called 'blanchir' ensures the starch spreads evenly before you add the hot liquid.
- 6
Temper the Eggs (Prevent Scrambling)
Slowly pour the hot milk over the egg mixture in a thin stream while whisking constantly, then stir in the reserved matcha slurry. Adding the matcha now protects its delicate antioxidants from the high heat of the stove.
- 7
Cook the Custard Until Thick
Return the entire mixture to the saucepan and cook over medium heat, whisking vigorously until the custard thickens and large bubbles pop on the surface. You must cook the starch for at least 1 minute after it thickens—this activates the starch so the flan sets properly when cooled.
- 8
Finish with Butter (The Silky Secret)
Remove from heat and whisk in the cold cubed butter until fully melted and glossy. The cold butter creates a stable emulsion that gives the flan that professional, silky mouthfeel.
Assemble and Bake
- 9
Fill and Rest (The Caramelization Key)
Pour the hot matcha custard into the frozen pastry shell and smooth the top with an offset spatula. Let it sit at room temperature for 45-60 minutes to form a skin—this thin dehydrated layer is what caramelizes into those signature leopard spots.
- 10
Bake Until Golden with a Wobble
Bake at 180°C / 350°F for 50 minutes until the pastry is deep golden and the top has dark brown patches while the center still has a slight wobble. The wobble means the eggs aren't overcooked—they'll finish setting as it cools and give you a creamy texture.
Chill and Finish
- 11
Chill Completely (Patience Pays Off)
Let the flan cool to room temperature, then refrigerate for at least 4 hours or overnight. The starch network needs this time to fully stabilize into a clean-cutting texture.
- 12
Dust with Fresh Matcha
Use a small fine-mesh sift to lightly dust the top with extra matcha powder just before serving. This adds a fresh aromatic finish and vibrant green contrast to the caramelized spots.
Tips & Tricks
If your pastry turns out soggy at the bottom: Make sure you pour the custard while it's still hot and start with a frozen shell. The hot custard helps sear the pastry, and the frozen shell crisps up before moisture can soak in.
If the top browns too fast before the pastry is done: Loosely tent it with aluminum foil for the final 15 minutes of baking. This protects the custard while the pastry finishes crisping.
If your flan cracks on top: Remove it from the oven when the center still jiggles slightly. Cracking means it's overbaked or cooled too quickly. The proteins will finish setting as it cools without pulling apart.
If you notice lumps in the custard after cooking: Immediately pass it through a fine-mesh sieve into a clean bowl before adding the butter. This restores the silky texture before it sets.
If you're using culinary grade matcha instead of ceremonial: Add an extra 10-20 g of sugar to balance the stronger grassy notes. Culinary matcha is more bitter and less vibrant green.
If the matcha powder on top looks damp or dark: Dust it at the very last moment before serving. Matcha absorbs moisture from the custard if left in the fridge too long after dusting.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This flan actually needs to be made ahead. Bake it completely, let it cool, then refrigerate for at least 4 hours or overnight. The custard needs that time to firm up into a sliceable texture. Just wait to dust the matcha on top until right before serving.
What if I don't have a springform pan?
You can use a regular 8-inch pie dish or tart pan with removable bottom. The springform just makes it easier to unmold and serve. If using a regular pan, line it with parchment paper for easier removal.
Why is the skin-forming step so important?
That 45-60 minute rest at room temperature lets the top of the custard dry out slightly. When it bakes, this thin dehydrated layer caramelizes into those beautiful dark spots you see on Parisian flans. Skip this step and you'll get a pale, smooth top instead.
Can I use store-bought puff pastry?
Yes, but make absolutely sure it's all-butter puff pastry, not the kind made with vegetable shortening. Real butter creates the steam that makes flaky layers under the heavy custard. Check the ingredients list—butter should be the only fat.
How do I know when the custard is thick enough on the stove?
Keep whisking over medium heat until you see large bubbles popping on the surface and the mixture coats the back of a spoon. Then cook for 1 more minute while whisking. This extra minute fully activates the cornstarch so the flan sets properly.
Why does my flan taste eggy?
This usually means the custard was overcooked or cooked at too high heat. Keep the heat at medium and whisk constantly. The cornstarch should thicken it before the eggs have a chance to overcook and develop that sulfur smell.
Can I freeze leftover flan?
Not recommended. The custard texture changes when frozen—it becomes grainy and weepy when thawed. The flan keeps well in the fridge for 3-4 days covered with plastic wrap.
What's the difference between ceremonial and culinary matcha?
Ceremonial grade is made from the youngest tea leaves and has a sweeter, more delicate flavor with vibrant green color. Culinary grade is more bitter and brownish-green. For this recipe, ceremonial gives the best color and flavor, but culinary works if you add extra sugar.