Parisian Flan
Description
The pastry is prepared simply and quickly. Store the finished flan in the refrigerator, covered with cling film, for 3–4 days. But in our case it doesn’t last more than two days. The listed amount of ingredients is calculated for a dessert with an 18 cm diameter. Instead of vanilla sugar you can use a vanilla bean, it will be even better. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Cook the cream. Pour milk into a pot and set it over low heat.
- 2
Step 2
While the milk is boiling, separate the yolks from the whites. The whites are not needed in this recipe.
- 3
Step 3
Add sugar to the yolks and mix well.
- 4
Step 4
Add two heaping tablespoons of flour and stir. Pour in 2–3 tablespoons of cold milk and stir again.
- 5
Step 5
Add the prepared mixture of egg yolks, sugar, vanilla sugar, and flour to the hot milk. Constantly whisk, bringing the custard to a thickened consistency. This will take 3–4 minutes. Do not step away from the pot. The custard should be free of lumps, but the whisk handles this well.
- 6
Step 6
Roll out the puff pastry a little and place it in the tin, forming the edges. The diameter of my tin is 18 cm.
- 7
Step 7
Fill the dough with the prepared cream.
- 8
Step 8
Bake the dessert in an oven preheated to 175‑180 °C for 40‑50 minutes.
- 9
Step 9
Let the finished flan cool slightly and place it in the refrigerator for at least an hour. Then slice it and serve.