Parisian Flan
Updated: Jun 22, 2022
This is hands down my favorite flan dessert; nothing beats this French custard dessert. It is also well known for its simplicity and sophistication. You know what they always say, simplicity is the ultimate sophistication.
What makes Parisian Flan so fascinating is the soft custardy interior with a crispy crust, especially when you get to the edges. To take things further, I baked the flan on a sablé breton base. Doing so adds more texture as well as flavors.
This flan only uses a few ingredients, so using the best ingredients, especially vanilla, will make a whole lotta difference. You can serve the flan chilled, or as I prefer, serve while it's still warm.
As soon as I slice and serve this Parisian Flan, it is gone in an instant! My daughters are always hungry, I do not know why. Lol! Anyway, I hope you will give this recipe a try.
Ingredients:
(Make 1 six inch flan)
Sablé Breton Homemade
Unsalted Butter, For Greasing
Egg Yolks, 57g
Demarara Sugar, 69g
Corn Flour, 29g
Whole Milk, 285g
Heavy Whipping Cream, 70g
Pure Vanilla Paste, 1 TSP
Equipment:
6" Pastry Ring
Oven
Sauce Pot
Directions:
Please visit my "How To Make Sablé Breton" page for the recipe.
Preheat the oven to 180 degree celsius or 355 fahrenheit.
Roll a portion of that sablé breton dough to about 1/4" thick.
Use the pastry ring to cut out a disc.
Save any scraps and roll them together with the rest of the sablé breton dough for future usage.
Transfer onto a baking tray lined with parchment paper.
Wack into the oven and bake for 6 to 8 mins or until crispy brown.
Once cool enuff to handle, lightly grease the pastry ring with butter with the baked sablé breton still intact.
In a large bowl, add egg yolks and sugar.
Whisk until the color turns to pale yellow.
Add in the corn flour and continue whisking until thick and smooth.
Set aside.
In a sauce pot over medium heat, add milk, cream and vanilla.
Stir to combine well.
As soon as bubbles start to form along the edge, remove from heat.
Ladle the milk mixture into the yolk mixture gradually while whisking constantly to temper the yolks, 1/3 portion at a time.
*Do not add in too quickly or the yolks will scramble.*
Once everything has been incorporated, pour the yolk mixture back into the pot.
Turn the heat up to medium low.
Continue whisking vigorously until the mixture has thickened.
Immediately remove from heat.
Transfer into a large bowl.
Cover with cling film making sure the cling film is in contact with the custard.
Chill in the fridge to cool down completely.
While the custard is cooling down, preheat the oven to 200 degrees celsius or 400 fahrenheit.
Once the custard has cooled, remove it from the fridge.
The custard should be hardened.
Stir to loosen up the custard with a spatula.
Transfer onto the sablé breton.
Wack into the oven and bake for 30 mins or until the top is golden brown with bits of a dark brownish color.
Remove from oven and set aside to cool down.
The flan will pull away from the pastry ring once it starts to cool.
Slice and serve immediately or chilled in the fridge and serve the next day.
The perfect slice?
Just outta the oven...