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Parisian Flan

  Parisian Flan recipe, a rich and creamy custard tart with a buttery crust. Ingredients For the crust (pâte brisée): 250g all-purpose flour 125g cold butter, diced 50g sugar 1 pinch of salt 1 egg 2 tbsp cold water For the custard filling: 500ml whole milk 150ml heavy cream 150g granulated sugar 4 large eggs 50g cornstarch 1 tbsp vanilla extract (or seeds from 1 vanilla bean) Instructions 1. Prepare the crust In a mixing bowl, combine flour, sugar, and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Add the egg and cold water. Mix until the dough comes together (do not overwork it). Shape into a disk, wrap in plastic, and chill for 30 minutes. 2. Roll and pre-bake the crust Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface and line a 23cm (9-inch) tart tin. Trim the edges and prick the base with a fork. Place parchment paper over the dough and fill i...

chicken recipe with potatoes and yolks




Ingredients :


Whole chicken

Potatoes

Yellow peppers

Olive oil

Garlic cloves

Rosemary

Thyme

Salt and pepper

Instructions :


Preheat the oven to 400°F (200°C).

Rinse the whole chicken and pat it dry with paper towels. Season the chicken inside and out with salt, pepper and chopped garlic.

Wash and peel the potatoes, then cut them into pieces. Cut the yellow peppers into strips.

Place the chicken in a roasting pan and surround it with pieces of potatoes and strips of pepper.

Drizzle olive oil over the chicken, potatoes and peppers. Sprinkle chopped rosemary and thyme over everything.

Roast in the preheated oven for about 1.5 to 2 hours, or until the chicken is cooked and the skin is golden brown.

Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).

Let the roast chicken rest for a few minutes before carving. Serve with the roasted potatoes and peppers.


Enjoy your delicious roast chicken with potatoes and yellow peppers!


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