Marbled flan without crust, super easy to make for a guaranteed wow effect
Want a dessert that's as pretty as it is delicious without spending hours on it? We've got just what you need with this marbled flan without crust! Ultra-easy to prepare, it's a real eye-catcher with its pretty chocolate marbling that's sure to create a sensation when cut. No need for puff pastry or shortcrust pastry, just a few simple ingredients and you've got a superb result! Perfect for wowing your guests ;)
Ingredients
Materials
- 8.5 inches/22 cm diameter hinged baking tin
- parchment paper
- Whisk
- 2 salad bowls
- saucepan
- spatula/maryse
Preparation
Pour milk into a saucepan over medium heat. Add split vanilla pod.
While waiting for the mixture to boil:
Mix the eggs, sugar and cornflour (you can add it in batches) in a large bowl.
When the milk comes to the boil, remove the saucepan from the heat and set aside the vanilla pod. Add the previous mixture and stir.
Return the pan to the heat and stir to thicken.
Divide the mixture in two.
Add the melted chocolate to one and mix well.
Scrape out the inside of the vanilla pod, add it to the other part of the dough and mix well.
Line a springform tin with baking parchment and grease the base if necessary.
Add 2 tablespoons of vanilla batter in the center, followed by 2 tablespoons of chocolate batter.
Repeat the operation several times, using up all the batter.
Bake the marbled flan in an oven preheated to 340°F/170°C for 45 minutes.
Turn off the oven and leave the flan inside for a further 10-15 minutes.
Cool completely before chilling overnight (at least 6 hours). Turn out and enjoy!
Observations
Should I use whole milk to make a flan without dough?
Whole milk gives a smoother, creamier texture and helps the flan hold together better. Using semi-skimmed or skimmed milk will give a less rich result.
How do I naturally flavor vanilla flan dough?
The best way is to use a vanilla pod, but you can also use vanilla extract. Add it after separating the batter in half for maximum flavor!
If you're using a vanilla pod, you can split it and let it infuse a little in the milk, then remove the seeds and add them to the vanilla batter!
How do you achieve the vanilla-chocolate marbling in this flan?
Like us, you can add equal quantities of vanilla batter and chocolate batter, alternating them to create a "zebra-like" marbling effect, but you can also add spoonfuls of vanilla batter all over the mold, cover randomly with chocolate batter and then use a skewer to roughly mix everything together to obtain a slightly unstructured marbling effect.
Why use cornstarch in a flan?
Cornstarch acts as a natural thickener, replacing the texture that pastry would have provided. It enables the flan to hold together perfectly, while remaining meltingly soft. It also prevents the floury taste that can occur with wheat flour. What's more, your flan will be gluten-free! It's the perfect dessert for celiac or gluten-intolerant guests!
What kind of chocolate should I use for the chocolate paste in the marbled flan?
52-70% cocoa dark chocolate is perfect for this recipe. It melts easily and provides a good balance between bitterness and sweetness. For a milder version, milk chocolate can also be used.
Can the flan be made in advance?
Yes, this marbled flan keeps well in the refrigerator for 2 to 3 days. Once cooled, cover with cling film to prevent drying out. The earlier you prepare it, the more time the flavors have had to develop.
Cookware
Attributes
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