Everybody in France nurses just a little fondness for the Parisian flan, or flan pâtissier. This easy custard tart will be present in each French boulangerie and patisserie, with a pastry cream texture that ranges from rubbery to velvety easy. In French eating places, cooks at the moment are taking the flan up a notch by experimenting with darkish sugars and unique vanilla flavors. For house cooking, I’ve aimed to maintain this Parisian custard tart recipe as easy and scrumptious as doable with out sacrificing style and texture. We’ll use a recent vanilla bean, complete milk, cream and quick crust for a deliciously creamy flan with a buttery, flaky crust.
Parisian custard tart recipe – Serves 4
1 premade puff pastry sheet
15.2 fl oz (450 ml) complete milk
5 fl oz (150 ml) heavy cream
1 recent vanilla pod, break up in half lengthwise with the seeds scraped
1 massive egg
1 massive egg yolk
4.5 oz (130 g) sugar
1.8 oz (50 g) cornstarch
2 tbsp (30 g) salted butter
1 tbsp (15 ml) pure maple syrup, to glaze (non-obligatory)
In a big saucepan, mix the milk and cream and place over medium warmth. Add the vanilla pod and produce the combination to a simmer, stirring once in a while.
In the meantime, in a big bowl, whisk collectively the egg, egg yolk and sugar till the combination turns into a pale-yellow colour, then gently mix within the cornstarch.
As quickly because the milk combination begins to simmer, flip off the warmth and discard the vanilla pod. Pressure half of the milk combination via a sieve into the egg combination and whisk to mix earlier than pouring in the remainder. Give the custard a mild stir, taking care to not whisk too onerous, to forestall it changing into too foamy.
Pour the custard into the identical saucepan used to warmth the milk and place over medium warmth. Whisk consistently, however gently, for 3 to five minutes, or till the custard thickens and begins to boil. When it does, regulate the warmth to low and proceed to prepare dinner for two minutes, then flip off the warmth and incorporate the butter.
Take away the cake pan from the freezer and scrape the nice and cozy pastry cream into the pastry casing, smoothing evenly with a spatula. Place the cake pan on the center shelf of the oven and bake for 45 minutes, or till the floor of the flan is golden with massive brown patches. Take away from the oven and permit the flan to chill at room temperature earlier than inserting it within the fridge for no less than 3 hours, ideally in a single day. The flan have to be fully chilly earlier than it’s unmolded. Brush the highest of the flan with some maple syrup (if utilizing) to supply some shine earlier than serving.
Word
Double the components for a 10-inch (25-cm)–diameter springform cake pan.
Mise en place
Grease the within of an 8-inch (20-cm)-diameter spherical springform cake pan, mud calmly with flour after which line it with the pastry in order that it covers the underside and the edges. Hold the cake pan within the freezer till the pastry is rock stable. Preheat the oven to 340°F (170°C).
Reprinted with permission from French Cooking Academy by Stephane Nguyen with Kate Blenkiron. Web page Avenue Publishing Co. 2023.
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