Learn how to prepare at home the authentic "flan pâtissier", the French dessert that is taking the big cities by storm.

Ingredients and materials:

INGREDIENTS:

• 3 eggs
• 2/3 cup sugar
• 2 + 1/2 cup whole milk
• 1/2 cup cornstarch
• 1 vanilla pod (or 1 teaspoon vanilla extract)
• 1cup full-fat cream (30% fat)
• puff pastry (or shortcrust or homemade)

MATERIALS:

• 1 circular, removable mold of 7,8 inches/20 cm in diameter.
• Parchment paper
• Bowl or bowl
• Pot or casserole
• Hand whisk
• Wooden spoon

Step 1: Prepare the mold

Prepare the mold: Line the base of a springform pan with baking paper. Grease the edges well with butter or a little oil spray to prevent the flan from sticking.

Place the puff pastry base: Cut a disk of puff pastry the same size as the bottom of the mold and carefully place it inside.

Line the edges: Cut strips of puff pastry about 2.3 inches/6 cm wide and place them around the mold, pressing well so that they adhere to the base. If you need several strips, overlap them slightly to cover the entire perimeter. Once ready, place the mold in the freezer while you prepare the filling.

Step 2: Prepare the vanilla pastry cream

• Flavor the milk: In a saucepan, heat the milk with the vanilla pod over medium heat until it starts to boil. Stir occasionally to prevent it from sticking to the bottom.
• Prepare the egg mixture: In a large bowl, beat the eggs with the sugar until the mixture is well integrated. Then, add the cornstarch and mix until you obtain a homogeneous texture without lumps.
• Cook the pastry cream: Remove the vanilla pod from the hot milk and pour it little by little over the egg mixture, stirring constantly. Return everything to the saucepan and cook over medium heat, stirring constantly, until it thickens. Once ready, let it cool a little.
• Add the cream and whip the flan: Add the liquid cream to the custard and mix well. Take the mold out of the freezer and pour the cream into it, smoothing it with a spatula to make it uniform.

Step 3: Bake

Bake: Bake the flan at 350°F/180°C (preheated oven) for about 35 minutes, until the surface is golden brown.

Refrigerate: Let it cool to room temperature and then refrigerate for at least 4 hours before unmolding and serving.

And ready to enjoy!

This would be the result. Don't you think it is appetizing? It's super easy, isn't it?

Some practical advice:

Although the Parisian flan is traditionally made with puff pastry dough, you can also use shortcrust pastry or shortcrust pastry if you prefer a firmer finish. The key to its creamy texture is the cream, which prevents it from being dry and gives it a very silky texture.

If it seems liquid when you take it out of the oven, don't worry: it will settle as it cools. Just be sure to cook the custard well (until it thickens) before baking. And be patient, because it needs at least 4 hours in the refrigerator before unmolding. The longer it rests, the better it will cut and the more intense its flavor will be.

If you prefer a crustless version, simply bake the cream in a greased pan. The result will be lighter but just as delicious. To keep it, store it in the refrigerator and take it out half an hour before serving. This way it will be at the right point of creaminess.

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