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i made a flan patissier - I Made A Flan Pâtissier

I Made A Flan Pâtissier

I Made A Flan Pâtissier

Recipe, Video

This is extra of a conventional French Flan, now not a lot other than Traditional American variations then again this does not have the caramelized best. The Flan was once prepped, baked, and served in a customized New Years Panibois picket baking mildew

Ingredients (1 Flan)

  • Your Choice of Pastry Dough:

  • Shortcrust Pastry, Sweet Pastry Dough, Puff Pastry

  • 1 Egg

  • 1/4 Cup + 2 Tsp (60g) Granulated Sugar

  • 1 ¼ Tsp Vanilla Extract

  • ¼ Cup (60ml) Heavy Whipping Cream

  • 1 Cup (240ml) Whole Milk


Pastry Dough

  • Trace your baking mildew the use of a knife and minimize a unmarried circle and position into the ground.

  • Cut two strips of dough 2¼” by 6¾”  

  • Place within the mildew at the edges

  • Combine the backside edges to the round mildew along with your palms via pinching flippantly

  • Freeze whilst making ready the pastry cream

Pastry Cream

  • In a bowl whisk in combination 1 egg with ½ the sugar and the cornstarch.

  • Add heavy whipping cream and whisk once more, put aside for later.

  • Place a pot at the range and mix milk and the opposite part of the sugar along side vanilla extract. 

  • Mix and convey to boil beneath medium to top warmth.

  • When boiling (search for bubbles at the facets of the pot) pour scorching milk over the egg/cornstarch combination you put aside previous.

  • Mix the whole thing and convey again to the heated pot.

  • Continue to cook dinner beneath medium to top warmth.

  • Whisk incessantly till cream thickens.

  • Continue to whisk till you have got completed a cushy and clean cream (mayonnaise consistency) 

  • Transfer to a shallow dish, quilt, and refrigerate for a minimum of 1 hour prior to make use of or till cream is chilly.

Finish & Bake

  • Preheat oven to 430° F.

  • Remove mildew with dough within from the freezer.

  • Whisk chilly cream ahead of pouring into the Cocotte baking mildew.

  • Smooth the highest and bake

  • 20 mins at 430° F then 10 mins at 465° F to succeed in a browned best.

  • Let Flan cool totally

  • It is all the time higher if eaten chilly so let it relax within the fridge in a single day! 

  • ENJOY!

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