// Parisian Flan

Creamy and irresistible

Here’s a delicious Parisian Flan recipe. It's easy to make and won’t last long because you eat it with your eyes haha!!

For the base, you can use shortcrust or puff pastry (store-bought or homemade)

Ingredients

• 🥧1 disc of shortcrust pastry (pâte brisée)
• 🥣400ml heavy cream 38% fat
• 🥣400ml whole milk
• 🥣2 eggs
• 🥣2 egg yolks
• 🥣160g sugar
• 🥣40g unsalted butter
• 🥣75g cornstarch

Elaboration

1. 🥧Line a 20cm or 18cm mold with the pastry, cover with baking paper and fill with dry beans or ceramic balls. Bake at 170°C for 10-15min or until the pastry is dry. Remove from the oven, take off the paper with the beans, let it cool and set aside
2. 🍮In a saucepan, heat the milk, cream, and vanilla pod
3. 🍮In a bowl, whisk with a hand whisk the yolks, eggs, sugar, and cornstarch until smooth
4. 🍮When the milk is about to boil, remove from heat, strain, and pour over the previous mixture. Mix well
5. 🍮Pour the mixture into a saucepan and cook over medium heat, stirring constantly until the cream thickens
6. 🍮Remove from heat
7. 🍮Add the butter and mix until fully incorporated

1. 🍮Pour the mixture into the pastry-lined mold and bake at 170°C for 50-55min or until the cream is set
2. 🍮Let cool, unmold, and enjoy