Parisian flan

The parisian flan has always been a real moment of pleasure for all those who know how to appreciate its sweet curves … be brought to him in order to pretend to delight his connoisseurs …
Category : Desserts and cakes
Difficulty : Easy
Servings : 8 people
Preparation time : 50 mins
Cooking time : 45 mins
Total time : 1 hr 35 mins
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5 de 3 votes

Parisian flan

Equipment

  • Cake ring 20 cm in diameter and 4.5 cm high

Ingredients
  

  • 300 g quick puff pastry See the quick puff pastry recipe
  • 10,5 dl milk
  • 3,5 dl whole liquid cream
  • 3 eggs
  • 4 egg yolks
  • 115 g cornflour
  • 280 g caster sugar
  • 1 vanilla pod
  • 40 g butter

Instructions
 

  • To make this parisian flan, we will use a 20 cm in diameter and 4.5 cm high circle, and we will grease the inside using a piece of butter.
  • We are going to use 300 g of quick puff pastry. Sprinkle the bottom and top with flour before spreading it using a rolling pin.
  • Roll out the puff pastry to a thickness of about 2 mm by turning it regularly and making sure it does not stick to the work surface.
  • When the dough is large enough to fit the circle and has the correct thickness, prick the entire surface using a fork.
  • Cut the dough into a round 5 to 6 cm larger than the circle. Flour lightly before wrapping the dough around the rolling pin.
  • Unroll the puff pastry on the circle, then gently place it at the bottom of the circle, without stretching it, to form a right angle between the circle and the work surface.
  • Gradually, adhere the dough to the walls of the circle. Then pinch the dough with your fingers on the top of the circle to form a 0.5 cm edge all around.
  • Pass the rolling pin over the circle to cut the excess dough that you then remove. Finally, pinch the edge of the dough between your fingers to form a small collar.
  • Slide this dough puff circle on a baking sheet covered with a sheet of baking paper, and leave it to rest in the refrigerator to firm it up.
  • For the flan cream, pour the milk and the cream into a saucepan. Add a third of the sugar and a vanilla pod cut in half lengthwise.
  • Bring to a boil over medium heat. In a container, pour the yolks, break the whole eggs, add the caster sugar, then mix the preparation.
  • Add the cornflour. Mix gradually and finish by mixing vigorously.
  • When the milk comes to a boil, remove the vanilla pod, then scrape the seeds inside using a knife tip and put them back in the milk.
  • Gradually pour the milk over the egg yolk mixture while mixing with a whisk, then pour everything into the saucepan.
  • Cook the flan cream over medium heat, making sure to mix everywhere and regularly until the first bubbles. At this precise moment, continue cooking for 1 minute.
  • The flan cream is cooked, remove the saucepan from the heat. Add the butter in pieces and mix.
  • Pour this flan cream into the bottom of the puff pastry.
  • Bake this parisian flan in an oven preheated to 170 ° C for about 45 minutes while monitoring the cooking process regularly.
  • Remove the parisian flan from the oven, slide it onto a wire rack and let it cool completely before removing the circle. Now, you just have to taste it.
The video is in French, but you can see the English subtitles.
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