Parisian flan is not the quivering, caramel-doused custard of Spanish origin. Rather, it’s a tart with a cheesecake-like stature. Some versions are crustless while others, like this, include a sturdy but buttery pastry. But the focal point always is a thick, smooth layer of pastry cream-like filling that forms a burnished “skin” in the oven. With just the right amount of richness and sweetness and a “set,” sliceable texture, flan pâtissier can be enjoyed as a snack or served as dessert. At Amazonia restaurant in Paris, Stéphane Jimenez made his version using equipment common in professional French kitchens, but we achieved great results using a standard 9-inch springform pan. Note that dark nonstick pans and light-colored pans require slightly different baking times, as indicated in the recipe. Jimenez said the filling could be flavored any number of ways, but we kept things simple with a double dose of vanilla in the form of bean (or powder or paste) plus extract.