How to make
Oven - 370°F (190°C) with fan.
Cake mold with ring and diameter - 80°F (24 cm).
Put the eggs and yolk in a bowl. They are beaten with a wire whisk. They are set aside.
In a deep bowl pour 5 fl oz (150 ml) of milk and add the starch. Beat with a wire whisk, until it is mixed.
Add the sugar, stir again with a wire whisk and pour the beaten eggs. Beat, until a smooth mixture is obtained.
The rest of the milk is placed on a medium heat and all of the cream is added. Stir and leave it to boil. Remove it from the heat, add the egg mixture in a thin stream, while stirring constantly.
Place it back onto the hob and boil a thick cream. Remove it, add the vanilla and stir. Cover it tightly with foil and leave it to cool.
The puff pastry, along with the paper, which is used as the base of the dough, is placed in the cake tin so that it forms a boarder. The bottom and walls are formed, the excess dough is cut half a finger under the wall of the mold. It is pierced with a fork. Pour the cooled cream and smooth it out with a spatula.
Place it in an oven at 370°F (190°C) and bake the puff pastry for about 50-60 minutes or it should be well baked at the end and the flan in the middle should be a little soft.
Leave it to cool for 30 minutes, release the mold and refrigerate it for at least 4 hours. Cut it into cake pieces.
Note: The recipe is a Spanish replica of the famous French Flan Parisien. Unlike the original French recipe, here the recipe is presented in an easier version, which is also faster, because you work mainly with puff pastry.
The rest of the puff pastry could be used to make crackers for a cocktail.
The Spanish Version of Flan Parisien is delicious!
