Hello everyone. Today I’ll share the recipe for my absolute favorite pie, Rice Flan Pâtissier. It’s a simple pie crust filled with a luscious vanilla custard and rice pudding, and then baked.
When I was a little girl we often went to visit a lovely family in Belgium, and the mother always served us all kinds of good things when we came. I loved to watch her when she made all those delicious things to eat.
One of the things she always made was a Rice flan pâtissier. I loved it from the first bite, and it’s the first thing I order when I go to Paris. But the very best Rice flan pâtissier is the one you make yourself.
Here is the recipe.
It’s hard to decribe how delicious this pie is, it brings out so many childhood memories from visits to a lovely family in Belgium. I always order this first thing when I go to Paris, but that being said, I think a homemade flan is the best. This pie is made with a deluxe vanilla custard and rice pudding, then baked in the oven. The flavor is heavenly, you should try it.
- 225 gram all-purpose flour
- 1/4 tsp salt
- 2 tbsp regular sugar
- 120 gram unsalted butter
- 2 tbsp ice cold water
- 1 vanilla bean
- 1000 ml milk
- 300 ml heavy cream
- 4 large eggs
- 9 egg yolks
- 400 gram regular sugar
- 120 gram corn starch
- 1 quantity pate Brisee
- 1 quantity vanilla custard
- 1000 gram ready made/bought rice pudding cold
- Put the flour, salt and sugar into a food processor and pulse until well blended. Add the butter and ice cold water and pulse until the dough comes together.
- Wrap in plastic wrap and chill for at least 1 hour..
- Dust your work surface with some flour and roll out the dough.
- Roll out the dough large enough to line a 10 or 11-inch round baking pan, almost all the way up to the top edge. Chill while you get on with the custard filling.
- Put the milk, cream and seeds from the vanilla bean into a saucepan. Place on the heat until it just starts to boil. Remove from the heat.
- Put the eggs, egg yolks, sugar and corn starch into a large bowl and whisk well by hand.
- When the milk has come to the boil, add 1/8 to the whisked egg mixture and whisk well.
- Pour everything back into the saucepan and place on the heat again, stirring constantly until the mixture starts to thicken. Cook for another couple of minutes.
- Pour the custard through a sieve to get rid of any lumps.
- This custard is so good, I could eat it just like it is now…
- Add the rice pudding to the custard and stir until well blended.
- Pour the filling into the lined pan, it will go higher than the pie crust but no need to worry. Bake for 1 hour in a 350 F/180 C oven, or 320 F/160 C if using the fan setting.
- Chill in the refrigerator overnight.
- Ready to be enjoyed!
- My absolute favorite. Flan pâtissier always brings out memories of the kind lady in Belgium who made this for us, just because I loved it so much. A memory to treasure.
- Ok just a little taste.
- And just one more taste. Ok I’m busted, I had several but what can I say, I just love this pie. You should try it, too.
- If you prefer flan without the rice, just omit the rice pudding and you’ll have a lovely flan pâtissier, also one of my favorites. And yes, I had this piece, too, but not on the same day, there are limits. 🙂
- I hope you are tempted, hug to you all. Bon appétit. With Love from Manuela.
With Love from Manuela.