Parisian Flan

Please note: This recipe is part of the Premium section.

Flan, a delicious and classic dessert with a rich history in French pastry-making, is a true delight for the senses. This exquisite baked custard has been enjoyed for centuries, with its origins dating back to the renowned French chef Antoine Carême, who first mentioned the Parisian flan in his book Le Pâtissier royal parisien in 1815.

Parisian Flan

Course: Pastries

Cuisine: French

Keyword: custard, flan

Prep Time: 35

Cook Time: 45

Servings:

Calories: 200kcal

Cost: $6

Most known pastry

https://www.youtube.com/watch?v=Dwsw7snm65Q

Equipment

1 Rimmed baking pan (medium size) greased and lined with parchment
1 Baking sheet
1 Saucepan
1 Immersion blender
1 Whisk
1 Rubber spatula
1 Immersion blender

Ingredients

200 g Puff pastry or pie dough scraps Recipe
450 g Milk
150 g Heavy cream
5 g Vanilla
125 g Sugar
1 ea. Eggs
3 ea. Egg yolks
45 g Corn starch

Instructions

Crust or no Crust

Crustless Flan: This is a creamy custard dessert that is baked directly in a pan. The most important steps are properly preparing the pan so it doesn't stick, and allowing it to chill completely so it sets firmly enough to be removed from the mold.
Flan with a Crust: The crust should be pre-baked (unless using a powerful prograde deck oven) before the custard is added to prevent it from becoming soggy. The text gives a historical example of a very thin, practical crust.

Crust

Roll out pastry into a 2mm thin sheet. Prick pastry and lay onto the greased pan and shape like a pie. Refrigerate 20 minutes to rest. Re-roll pastry and trim off excess dough. Freeze prepared pastry until ready to use it.

Custard

In the saucepan, heat milk, cream and vanilla. Turn off the heat, cover and let infuse. Meanwhile, in the bowl whip the eggs with sugar and add starch. Bring liquid to a quick boil, and gradually pour it into the egg-sugar mixture while whisking. Bring mixture back to the saucepan and return to the stove. Bring to a boil, and cook for 2 minutes whisking swiftly.
Remove custard from the heat, and smooth it out using an immersion blender.
Fill prepared pan. Let cool to room temperature before baking.