Bruno Albouze Easter Vanilla Flan

Easter Flan

Easter Flan

Course: baking, Dessert
Cuisine: French
Keyword: custard, easter, flan
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 150kcal
Cost: $9
April fool!
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  • 1 Stand mixer
  • 1 Tall cake ring 8-inch/20cm Ø
  • 1 Baking tray
  • 1 Perforated baking mat for the fish scales
  • 1 Saucepan
  • 1 Rubber spatula
  • 1 Whisk


Vanilla Custard

  • 750 g Whole milk
  • 250 g Heavy cream
  • 5 g Vanilla
  • 230 g Sugar
  • 150 g Whole eggs
  • 60 g Egg yolks
  • 80 g Corn starch


  • 150 g Pie dough / puff pastry scraps... Recipe


Vanilla Custard

  • The flan is going to be built upside down.In a large saucepan, heat up milk, cream and vanilla. Meanwhile, in a stand mixer fitted with the whisk attachment, beat to foamy stage eggs with yolks and sugar, then add corn starch. Temper egg-sugar mixture with about half of the hot milk. Transfer back to the saucepan. Bring to boil and cook for 2 minutes whisking constantly. Remove from the heat, and mix using an immersion blender. Fill greased cake ring and let cool 2 hours prior baking.

Fish Scales

  • To mimic fish scales, any pastry can be use. Cut about 60 small disks and freeze. Make the scale fish pattern on a perforated silicon liner (greased with cooking spray), or use a silicone mat. Freeze pastry 20 min prior baking 10 min at 375ºF. Place and cut though the crust with the cake ring. Set aside.

Baking Flan

  • Preheat oven to 375ºF/190ºC and bake flan for 55 min. Let cool completely prior removing cake ring – flip and chill. Slice off the mouth of the fish and place it on the tail. Make the eye with chocolate disks, chips et M&M'S. Add fins using parchment paper cups. Flan can be kept refrigerated for a few days. Do not freeze. Enjoy!


Serving: 120g | Calories: 150kcal

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