// Parisian flan

Creamy and irresistible

Here I leave you this delicious recipe for Flan Parisién. It's easy to do and it won't last long because you eat with your eyes hahaha!! For the base you can use shortcrust pastry or puff pastry (bought or homemade)

Ingredients

🥧Base

1 disc of shortcrust pastry (pâte brisée)

🥣Filling

400ml confectionery cream 38%FM

400ml whole milk

2 eggs @pazodevilane

2 yolks @pazodevilane

160g sugar

40g unsalted butter

75g cornstarch

Elaboration

🥧Line a 20cm or 18cm mold with the dough, cover with oven paper and fill with dried legumes or ceramic balls. Bake at 170°C 10-15min or until the dough is dry. Remove from the oven, remove the paper with the legumes, let cool and reserve

🍮In a saucepan heat the milk, cream and vanilla pod

🍮In a bowl beat the yolks, eggs, sugar and cornstarch with a hand whisk. Beat well so that there is a mixture without lumps.

🍮When the milk is about to break to a boil, remove from the heat, strain and pour into the previous mixture. Mix well

🍮Pour the mixture into a saucepan and cook over medium heat while stirring until the cream thickens

🍮Remove from fire

🍮Add the butter and mix until well integrated

🍮Pour the mixture into the mold with the dough and bake at 170°C 50/55min or until the cream has curdled

🍮Let cool, unmold and enjoy