Flan parisien, the recipe that takes you to Paris…
Well yes, the flan parisien is the classic dessert that cannot be missed in Parisian pastry shops, but not only. We bet that if you taste it, it can no longer be missed at home either.
Making it is really simple: just prepare a vanilla cream and arrange it on the pastry. The result is really incredible and, we assure you, it will win you over at the first bite.
Ingredients :
- 1 litre (4 1/4 cups) whole milk
- 250ml (1 cup) heavy cream (double cream)
- 100g (3/4 cup) cornstarch (cornflour)
- 5 egg yolks
- 250g (1 1/4 cups) granulated sugar
- 2 teaspoons vanilla extract
- 1 round sheet of shortcrust pastry
- Zest of 1/2 lemon
How to prepare Flan parisien:
- In a small saucepan pour the milk, cream, and vanilla extract and heat over low heat.
- In a large saucepan put the eggs, sugar, cornstarch and stir to mix the ingredients well.
- Add, a little at a time, the hot milk, cream and vanilla mixture as well, taking care to stir constantly to prevent lumps from forming. Add the grated lemon zest, mix well and put on the heat, over a low flame, until the cream has thickened. Transfer the cream to a bowl, cover with plastic wrap and let cool completely.
- Now unroll the shortcrust pastry, arrange it on the mold, cover with the cream you have prepared, level it thoroughly and bake in a static oven preheated to 180°C (340°F) for 50/55 minutes. If during baking the cream gets too dark, cover it with a sheet of silver paper.
- After the time has elapsed, let the cake cool to room temperature and then refrigerate for at least 4 hours.
Bon Appetit!
