Easter Flan
Servings: 8
Calories: 150kcal
Cost: $9
April fool!
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Equipment
- 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
Ingredients
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
Pastry
- 150 g Pie dough / puff pastry scraps... Recipe
Instructions
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!
Nutrition
Serving: 120g | Calories: 150kcal