Paris flan

Paris flan

Paris flan

Flan – a simple dessert made of eggs, sugar, cream.
patisser flan – this custard baked in a flan on short pastry.

The recipe below – is the classic recipe of milk-egg flan Paris.

You will need:

For a diameter of 19 cm and a wall height of not less than 4.5 cm.

Sweet shortcrust pastry:

105 g flour
60 g butter (cold)
13 g ground almonds
3 grams of salt
18 grams of powdered sugar
2 egg yolks

Do not be lazy, do just that dough!

Cream filling flan:

1 egg + 1 egg yolk
60 g sugar
45 g of starch
150 ml of liquid whipping cream (35%)
350 ml of whole milk (3.5%)
1 vanilla pod

How to cook:

1. Sweet shortcrust pastry:
String any together dry components thoroughly.
Add butter in small pieces and rub your hands until the state of “fine soft sand”
Add the egg yolks. Knead the dough quickly (not vymeshivaya). Once the dough gathered into a ball, flatten it in the form of a washer, wrap in foil and send it in the fridge for an hour and a half.

2. Cream filling flan:
The metal container to mix together the sugar and starch and add the egg yolk. Rub a wooden spatula until uniform.
Pour the milk and cream, add the vanilla bean, cut in half lengthwise.
Put in a water bath and whisk constantly stirring, boil until thick sour cream (not liquid)))
Allow to cool until warm. Remove the vanilla pod.

3. The bottom of the form to lay a baking paper. Roll out the dough 5 mm thick between two layers of baking paper. Put them to the bottom and walls of the mold. Pour the cream into the mold, smooth.

4. Bake at 180 C °, 40-45 minutes. Give cool completely.
Spend a flat knife around the perimeter of the cooled cake, between the mold walls and the walls of the pie.
Cover the form of a flat plate and turn everything together, “upside down”. Likewise, turn the flan “upside down” in a serving dish.

Bon Appetit!

Paris flanParis flan


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