Make This Amazing Parisian Flan | Classic French Recipes

heavy cream

🥗Healthier: milk

💰Cheaper: evaporated milk

Milk reduces calories while maintaining creaminess.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor with natural sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a different flavor profile.

Add 1 litre of whole milk and 250 gs of cream into a medium pot.

Add 220 gs of sugar, mixing in a quarter of it into the pot.

Bring the milk and cream almost to a boil.

In another bowl, mix 10 yolks (200 gs) with the remaining sugar until combined.

Add 100 gs of cornstarch and mix until smooth and lighter yellow.

Temper the yolk mixture with the hot milk and cream, adding two ladles at a time and whisking fast.

Once warm, bring the mixture back to medium heat, whisking until thick and creamy, ensuring no lumps remain.

Strain the mixture and add 40 gs of vanilla paste or 2 vanilla beans, stirring well.

Cover with plastic wrap and refrigerate until needed.

In a mixing bowl, add 120 gs of butter and 100 gs of icing sugar, mixing until creamy.

In another bowl, mix 250 gs of pastry flour, 60 gs of potato starch or cornstarch, and 1/4 teaspoon salt.

Add the creamy butter and sugar mixture with 1 egg and 1/2 teaspoon vanilla paste, mixing until combined.

Add the flour mixture at low speed until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll the dough out on a floured surface, cutting it into two pieces for the bottom and sides.

Roll the dough thin, about 3 mm, and cut a rounded shape for the bottom and strips for the sides.

Pinch the top of the sides to make it thicker to prevent burning while baking.

If the dough gets too soft, refrigerate until hard again.

Pour the vanilla pastry cream over the dough, smoothing it with a spatula.

Bake at 375°F (190°C) for about 35 to 40 minutes until golden brown and puffed up.

Let it cool down and refrigerate for one hour before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens