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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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Mint Cheesecake Domes

 

Simple recipe for Mint Cheesecake Domes—a delightful and refreshing dessert that's as visually stunning as it is delicious!



Ingredients

For the Cheesecake Filling:

  • 200 g (7 oz) cream cheese, softened
  • 100 ml (½ cup) heavy cream
  • 50 g (¼ cup) granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • Green food coloring (optional)
  • 100 g (½ cup) white chocolate, melted

For the Chocolate Shell:

  • 200 g (7 oz) dark chocolate or semi-sweet chocolate, chopped
  • 1 tsp vegetable oil (optional, for a smoother shell)

For the Crust:

  • 100 g (1 cup) digestive biscuits or graham crackers, crushed
  • 50 g (¼ cup) unsalted butter, melted

Optional Decoration:

  • Crushed peppermint candies or mint leaves
  • White chocolate drizzle

Instructions



Step 1: Prepare the Chocolate Shells

  1. Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  2. Add vegetable oil (optional) for a shinier shell.
  3. Using a silicone dome mold, spoon melted chocolate into each cavity, ensuring the inside is fully coated.
  4. Turn the mold upside down to remove excess chocolate, then place it in the freezer to set for 10-15 minutes. Repeat for a second layer if needed for strength.

Step 2: Make the Cheesecake Filling

  1. In a mixing bowl, beat cream cheese and sugar until smooth.
  2. Add heavy cream, vanilla extract, peppermint extract, and green food coloring (if using). Beat until well combined and fluffy.
  3. Fold in melted white chocolate until smooth.

Step 3: Prepare the Crust

  1. Combine crushed biscuits/graham crackers with melted butter in a small bowl.
  2. Mix until the texture resembles wet sand.

Step 4: Assemble the Domes

  1. Remove the chocolate shells from the freezer.
  2. Pipe or spoon the cheesecake filling into each dome, leaving a small space at the top for the crust.
  3. Press the prepared crust mixture onto the filling and gently smooth it.
  4. Freeze for at least 3 hours or until firm.

Step 5: Unmold and Decorate

  1. Carefully pop the domes out of the silicone mold.
  2. Optionally, drizzle with melted white chocolate, sprinkle crushed peppermint candies, or garnish with mint leaves.

Tips

  • Use high-quality chocolate for a glossy, smooth shell.
  • Ensure the domes are completely frozen before unmolding to avoid cracking.
  • Store in an airtight container in the refrigerator for up to 3 days or the freezer for up to 2 weeks.

Enjoy your homemade Mint Cheesecake Domes!


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