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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...
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roast beef recipe


 simple classic roast beef recipe for you:


Ingredients:


3 to 4 pounds of beef loin or rib roast

Salt and pepper to taste

2 tablespoons olive oil

4 cloves of garlic, minced

1 tablespoon dried rosemary or thyme (or a mix of both)


Instructions:


Preheat your oven to 350°F (175°C).


Take the beef out of the refrigerator and let it come to room temperature for about 30 minutes. This helps it cook more evenly.


Rub the beef with salt and pepper, ensuring it's evenly coated.


In a small bowl, mix together the olive oil, minced garlic, and dried herbs.


Rub the herb mixture all over the surface of the beef, covering it evenly.


Place the beef in a roasting pan, fat side up.


Roast in the preheated oven. For medium-rare, cook for about 15-20 minutes per pound. Adjust the time based on your desired level of doneness.


Use a meat thermometer to check the internal temperature. For medium-rare, it should be around 135°F (57°C).


Once done, remove the roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat moist.


Carve the roast into slices and serve with your favorite side dishes.



Enjoy your classic roast beef

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