Cooking, Desserts

Flan Pâtissier


2 cups milk
2 cups whipping cream
1 cup sugar
3/4 cup + 1 1/2 teaspoon cornstarch
10 egg yolks
1 roll pastry sheet
Vanilla drops

1. Preheat oven to 325ᵒF
2. Warm up the milk and cream
3. Add vanilla drops in the milk/cream
4. Bring to a boil
5. Drop 10 yolks in a bowl, keep the whites in another bowl and keep the whites in the fridge for another recipe

The eggs are separated

The eggs are separated

6. Add sugar in the yolks and mix
7. Add the cornstarch
8. Combine and put aside
9. Butter a round baking dish
10. Place the pastry sheet on top
11. Prick the dough with a fork, and put it in the fridge
12. After the milk/cream/vanilla mixture starts boiling, pour a little bit of this cream into the yolk mixture and mix well

Flan Patissier egg and cream mixtures

13. Add more and mix
14. Now pour the mixed yolk mixture into the cream/milk/vanilla

Flan Patissier egg mixture into cream

15. Bring to a boil for 3 minutes while mixing

Flan Patissier cream

16. When it is thicker, pour this creamy sugar yolk mixture into the pie dish

Flan poured on the cooled pastry

Flan poured on the cooled pastry

17. Cool at room temperature, then put it in the fridge to be very cold
18. When cold, with a knife, scrape out the excess of dough
19. Bake for 20-25 minutes
20. Cool the flan at room temperature

Baked to cool

Baked to cool

21. Then put in the fridge for a few minutes
22. Prepare a cutting board
23. Take out the flan pâtissier from the fridge , put a plate on top of it, and turn it upside down on to the cutting board
24. Et Voilà! Your flan pàtissier is ready

Flan Patissier final

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