Flan Parisien

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Nadia Galinova
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Nadia Galinova
Flan Parisien
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07/06/2022
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
8
"Here is the classic Flan Parisien - enjoy"

Ingredients

  • milk - 24 fl oz (700 ml)
  • cream - 10 fl oz (300 ml) high percentage
  • crystal sugar - 5.3 oz (150 g)
  • corn starch - 2.8 oz (80 g)
  • eggs - 3 pcs. (large, whole)
  • yolks - 3 pcs. (large)
  • vanilla pod - 1 pc.
  • BUTTER DOUGH
  • white flour - 9 oz (250 g)
  • salt - 1/2 tsp.
  • sugar - 1 tbsp.
  • butter - 7 oz (200 g) cold, diced
  • cold water - about 2 - 4 tbsp.
measures

How to make

Round mold with a diameter of about 9.5″ (24 cm), very well greased with a lump of butter.

Pour the flour, sugar and salt into a blender, blend twice, in order to mix the products well. Then add the cold butter cubes. On the STOP-START principle, grind into a sandy mixture.

Pour the mixture into a bowl, collect it by hand and very carefully add a spoonful at a time of ice water. The moment the dough can be held by hand and your fingers leave fingerprints, it means that it is completely ready. It is quickly formed into a disk, wrapped in foil and left in the refrigerator overnight. The dough can be kept in a cold place and for a long time, up to two weeks.

Once well cooled, roll it out onto a floured surface with a diameter larger than the baking mold, about 3 fingers more. Using a rolling pin, transfer it into the mold, carefully form a boarder and cut off the excess dough. To make it easier, I use kitchen scissors.

The dough around the boarder is slightly pushed inwards to form a thicker boarder and it is formed with the fingers of both hands. Pierce it with a fork, place a circle of paper on the bottom and cover it with balls for baking purposes or beans.

Bake at 360°F (180°C) for about 15 to 20 minutes.

Remove the paper from the bottom along with the balls and bake for another 5 or a maximum of 10 minutes. Remove it and leave it in the mold.

Flan:

Boil the milk, vanilla and cream.

In a bowl with a wire whisk, beat all of the eggs and sugar. Add the starch and mix, until a smooth mixture is obtained. Pour the hot milk in a stream, by stirring constantly. Strain the mixture through a sieve and pour it back into the pot. Boil, until a creamy mixture is obtained, until the stirrer leaves traces in the cream. Remove it from the heat and pour it into the butter crust. It is leveled out.

Bake at 340°F (170°C) for 30 minutes. The cake should be baked on top, but in the middle it should be visibly soft and very moist.

Leave it in the mold for 60 minutes, then turn it over onto a wire rack and turn it over again into a serving dish. Cover it with foil and leave it overnight in the refrigerator.

Note: The mold does not need to have a wavy boarder, as it will be difficult to remove, once the cake is baked.

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