Parisian flan

13,308 views
Resources and description
They contributed
Maija Wallace - Sikana
Maija Wallace
Translation
Loading comments ...

20 CL (0.85 US cups) HEAVY CREAM

80 CL (3.38 US cups) WHOLE MILK

90 G (3/4 US cup) CORN STARCH

5 EGG YOLKS

140 G (2/3 US cup) CASTER SUGAR

2 VANILLA PODS

Prepare your baking mold with the dough of your choice, like this, and store it in the freezer.

5 EGG YOLKS

Separate the egg yolks.

80 CL (3.38 US cups) WHOLE MILK

20 CL (0.85 US cups) HEAVY CREAM

In a separate pot, mix the whole milk and the cream.

2 VANILLA PODS

Add in the vanilla. Heat the mixture on the stove while stirring continually.

140 G (2/3 US cup) CASTER SUGAR

Whisk the yolks, then add the caster sugar, and whisk until it's well mixed.

90 G (3/4 US cup) CORN STARCH

Then add the sifted cornstarch.

Whisk thoroughly until it's smooth.

When the milk starts to boil, pour it very gradually into the egg and sugar mixture.

The mix should have this consistency. If it doesn’t, try heating it while stirring until the cream thickens.

Pour the cream evenly over the frozen dough and bake for 40 to 50 minutes at 175°C (350°F).

40-50 MINUTES AT 175°C (350°F)

Check the flan periodically to determine whether it needs more time to bake.

Let it cool at room temperature before serving.

Download
En poursuivant votre navigation sur ce site, vous acceptez l'utilisation de cookies pour vous proposer des services adaptés à vos centre d'intérêts. En savoir + OK