Flankie: the perfect combination of flan and cookie!
This flan is absolutely exceptional! Why? Because instead of being made with a pastry (shortcrust or puff), it has a cookie base! Yes, you read that right, we have here the perfect alliance between flan and cookies, the ultimate indulgent dessert that will win the hearts of both kids and adults alike ;-) Follow the steps of this recipe step by step ;-)
Ingredients
Cookie dough:
Flan batter:
Materials
- Stand mixer with a paddle attachment (optional)
- Plastic wrap
- Parchment paper
- 7 inches diameter, 3 inches height springform pan
- Rolling pin
- Whisk
- Mixing bowl (or large bowl)
Preparation
Put softened butter, white sugar, and brown sugar in the bowl of the mixer. Mix on low speed. Add the whole egg and mix again.
Then add the vanilla, fleur de sel, flour, and baking powder. When the dough is homogeneous, add the chocolate chips and mix until just incorporated (no longer).
Transfer the dough onto plastic wrap and flatten it well. Refrigerate for 2 hours.
Flour your work surface well and roll out the cookie dough, flouring regularly. It should be about 5 mm thick.
Transfer the dough into the prepared, greased, and floured springform pan. Spread the cookie dough evenly in the pan and place it in the freezer while preparing the flan batter (15-30 min).
Heat the milk, cream, vanilla, and sugar in a saucepan. Preheat the oven to 340°F (170°C) with fan.
Put the eggs, egg yolks, and sugar in a mixing bowl and whisk together. Add the cornstarch and mix well. When the milk is hot, gradually pour it into the egg mixture while continuously whisking.
Pour the mixture back into the saucepan (on the heat) and whisk continuously until it starts to boil. Remove from heat, add the butter in small pieces, and mix well.
Remove the springform pan with the cookie dough from the freezer and pour the flan batter inside.
Bake in the oven for 40 minutes at 340°F (170°C). The flan should be golden :-)
Remove from the oven and place the pan on a rack for one hour at room temperature. Then, unmold onto the serving plate and place the plate on the rack for another hour at room temperature. Refrigerate for at least 3 hours, preferably overnight.
And there you have it, your flankie is ready!
Observations
Is my flan cooked? It wobbles and the cooking time is supposed to be over, what should I do?
Don't panic, the flan is wobbly when it comes out of the oven. It needs to cool down well to become perfect ;-)
What can I substitute for the vanilla pod in a flan?
You can easily replace it with a tablespoon of vanilla extract or get vanilla powder or even vanilla bean seeds! That's what we used, you can find it in specialty stores, online, and even in supermarkets if you're lucky!
Can I use a larger mold? Smaller? Rectangular?
It's best to use a springform pan or a pastry ring to facilitate unmolding, with a diameter of 7 inches and at least 3 inches in height. You can also use a rectangular or square "pastry ring" of 6.3 inches x 6.3 inches and at least 3 inches in height.
