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. The apricot glaze adds luster, but is optional. Parisian flan typically is served chilled and will keep for up to three days in the refrigerator. For easy slicing, use a serrated knife to gently saw through the surface and into the crust, then finish the cut with a chef’s knife that has been dipped in hot water and wiped dry.