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 it with baking weights or dried beans.
- Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool.
3. Make the custard filling
- In a saucepan, heat the milk, cream, and vanilla over medium heat until just about to simmer.
- In a bowl, whisk eggs, sugar, and cornstarch until smooth.
- Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 3-5 minutes). Remove from heat and let cool slightly.
4. Assemble and bake
- Pour the custard filling into the pre-baked crust.
- Bake at 180°C (350°F) for 35-40 minutes, or until the top is golden brown and set (a few dark spots are traditional).
- Let the flan cool completely, then refrigerate for at least 4 hours (overnight is best) to set.
Serve: Slice and enjoy cold or slightly chilled. It's a classic Parisian treat! Let me know how it turns out.
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