Flan Parisien
The Parisian bakery flan: thick vanilla custard in a shortcrust, with a burnt top. Eat it cold.
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Components
Further Ingredients
1 vanilla pod
Butter for the cercle
Further Improvements
Not tried yet. Usual home recipes use 4 whole eggs, 120-150g sugar and 100g cornstarch for 1L milk. The crème pâtissière uses yolks, so it’s richer and a bit sweeter, closer to bakery flans.
For an even creamier flan, replace 200ml of the milk with cream.
Pâte feuilletée is the other classic base.
Directions
Prepare the pâte brisée.
Butter a ø22cm cercle, 5cm high, and put it on a baking sheet with parchment.
Roll the dough to 3mm and line the cercle, pressing it well into the angle. Trim the top and prick the bottom with a fork.
Put it in the freezer for 30 minutes so it doesn’t shrink. Preheat the oven to 180°C.
Prepare the crème pâtissière with the split and scraped vanilla pod instead of the extract, do not chill it.
Whisk the hot crème until smooth, pour it in the frozen dough and smooth the top.
Bake on the lowest rack at 180°C for 50-60 minutes, until the top is dark brown in spots.
Let it cool down to room temperature, then refrigerate for at least 4 hours, ideally overnight, before removing the cercle.
Steps
1. Pâte Brisée
Ingredients
200g flour (T55)
100g cold butter
15g sugar
4g salt
1 egg yolk
40g cold water
Directions
Mix the flour, sugar and salt.
Rub in the cold butter cut in small cubes until sandy.
Add the yolk and water and form a ball, do not knead it.
Flatten it, wrap it and let it rest in the fridge for 1 hour.
2. Crème Pâtissière ×2
Ingredients
1000ml whole milk
8 egg yolks
180g sugar
90g cornstarch (Maïzena)
40g butter
4 tsp flavour extract (coffee, vanilla, whatever)
Directions
Heat the milk to a simmer.
Whisk sugar, cornstarch and egg yolks in a bowl.
Pour the hot milk over the mix, then return to the pan.
Boil for 1 minute while whisking constantly.
Off heat, add the butter and flavour extract.
Cover with film “au contact” and chill.
Category: pie