Parisian flan
6 servings
100 minutes
Parisian flan is a refined delight of French cuisine, embodying the harmony of delicate vanilla cream and crispy pastry. Its history traces back to traditional French patisseries, where this dessert long remained a symbol of elegance. The light, airy custard with a rich vanilla aroma perfectly complements the crunchy base, creating a contrast of textures. Parisian flan can be served chilled to enjoy its smoothness or slightly warm to highlight its tenderness. It is perfect for a festive dinner, cozy family tea time, or morning coffee. Due to its simplicity and sophistication, this dessert is appreciated not only in France but also far beyond its borders.
1
Preparing the dough. For this, mix flour, salt, sugar, and diced cold butter until you get a crumbly mixture.
- Wheat flour: 180 g
- Salt: 0.3 teaspoon
- Sugar: 210 g
- Butter: 100 g
2
Pour in water and mix the dough as quickly as possible. Do not knead for too long, or the butter will melt and the dough will become wooden.
- Water: 1 tablespoon
3
Form a ball from the dough, wrap it in plastic wrap, and place it in the refrigerator for 30-40 minutes.
4
We are preparing custard. Beat the yolks with sugar until pale. Add starch and beat again.
- Egg yolk: 4 pieces
- Sugar: 210 g
- Starch: 75 g
5
Mix milk and cream, pour into a saucepan. Cut the vanilla pod in half lengthwise and scrape out the seeds with a knife. Add both the seeds and the pod to the milk mixture. Place on heat and bring to a boil. Turn off, cover with a lid, and let sit for 10-15 minutes. Then strain.
- Milk: 650 ml
- Cream 33%: 300 ml
- Vanilla pod: 1 piece
6
While constantly whisking, pour hot milk into the egg mixture in a thin stream. Transfer to a clean pot.
7
Put on low heat and cook, stirring constantly with a whisk, until the mixture thickens.
8
Remove from the stove, transfer to a bowl, and cover the surface of the cream with a bag or plastic wrap to prevent a crust from forming.
9
We take the dough out of the refrigerator. Roll it out to a thickness of 2-3 mm. Carefully wrap the dough around the rolling pin to transfer it to the mold. Place the dough in the bottom and sides of the mold (it's better to use a removable one).
10
Prick the dough with a fork in several places, place foil on it, and add a weight — beans, rice, peas, or metal coins. Send it to a preheated oven at 170 degrees for 12-15 minutes.
11
Remove the foil from the weight. Transfer the cream to the base and smooth it out.
12
We send the form to the oven (do not change the temperature) and bake for one hour. The top of the flan should brown. Let it cool completely and serve.