Silky custard with a buttery, flaky crust and a glossy caramel finish.
This Creamy Flan Pie combines the rich, smooth texture of classic flan with the comforting crunch of a golden pie crust, all topped with a luscious caramel layer.
Why you'll want it now, Rich, creamy custard meets sweet caramel in a pie that's perfect for indulging.
Why this recipe works
The pie crust provides a sturdy base that contrasts perfectly with the silky flan custard, while the caramel topping adds a sweet, glossy finish that enhances the overall flavor experience.
Equipment
9-inch (23 cm) pie pan
mixing bowls
saucepan
whisk
rolling pin
parchment paper
pie weights or dried beans
baking sheet
How to make it
Preheat the oven to 375°F (190°C).
In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together.
Roll out the dough on a floured surface to fit a 9-inch (23 cm) pie pan. Transfer to the pan, trim excess, and crimp edges. Chill for 15 minutes.
Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes until golden. Set aside to cool.
For the custard, heat milk, cream, and sugar in a saucepan until warm. In a bowl, whisk eggs and vanilla, then slowly add the warm milk mixture, whisking constantly.
Pour the custard into the cooled pie crust. Place the pie on a baking sheet and bake for 40-45 minutes until the custard is set but still slightly wobbly in the center.
For the caramel topping, combine sugar and water in a saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color.
Carefully pour the hot caramel over the baked custard, spreading evenly. Allow to cool slightly, then chill the pie for at least 2 hours before serving.
Enjoy this decadent Creamy Flan Pie, where silky custard and caramel meet a flaky crust for a dessert that's truly worth it.
How you'll know it's ready
The custard is ready when it's set around the edges but still slightly wobbly in the center. The caramel should be a deep amber color and set on top.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as is. If using a convection oven, reduce the temperature by 25°F and check the pie 5 minutes early.
Frosting, filling & glaze notes
The caramel should pour smoothly and set into a shiny, firm layer on top of the custard.
Troubleshooting
If the crust shrinks, ensure it's well-chilled before baking.
If the custard is too runny, bake a few minutes longer until slightly wobbly.
For grainy caramel, avoid stirring once sugar dissolves and ensure even heat.
If the caramel hardens too quickly, reheat gently until pourable.
Storage
Store in the refrigerator for up to 3 days. Best enjoyed chilled.
Make ahead
The pie can be made a day in advance and stored in the fridge until serving.
Variations
Add a pinch of cinnamon to the custard for a warm spice note.
Use a chocolate crust for a richer flavor contrast.
Top with whipped cream for extra indulgence.
Frequently asked questions
Can I use a store-bought pie crust?
Yes, a store-bought crust can save time, but homemade offers the best flavor.
How do I prevent the caramel from hardening too fast?
Pour the caramel immediately over the custard and spread quickly.
What if I don't have pie weights?
Use dried beans or rice as a substitute for pie weights.
Can I make this pie gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
