Description
Silky Parisian Cream Flan whispers French culinary elegance with its delicate custard and caramel-glazed perfection. Smooth vanilla notes and rich cream invite delightful indulgence, promising a sweet escape to Paris with each luxurious spoonful.
Ingredients
Scale
Parisian Cream Flan
Main Ingredients:
- 1200 grams (42.3 ounces) whole milk
- 6 large eggs
- 300 grams (10.6 ounces) heavy cream (30% fat)
- 200 grams (7.1 ounces) sugar
- 315 grams (11.1 ounces) flour
- 250 grams (8.8 ounces) very cold butter
Thickening and Flavoring Ingredients:
- 120 grams (4.2 ounces) cornstarch
- 60 grams (2.1 ounces) vanilla sugar
- 1 vanilla pod
- 7 grams (0.25 ounces) salt
Liquid Ingredients:
- 155 grams (5.5 ounces) cold water
Instructions
- Prepare the pastry by gently pressing puff pastry into a buttered springform pan or pastry ring, creating a thin layer with caramelized brown or white sugar coating along the bottom.
- Trim any excess pastry edges and place the prepared mold in the freezer to chill and set the base.
- Infuse milk with vanilla sugar and scraped vanilla pod over low heat, stirring periodically to prevent scorching and ensure even heat distribution.
- In a separate mixing bowl, whisk eggs thoroughly with sugar and cornstarch until the mixture becomes smooth and homogeneous, using an immersion blender for optimal consistency.
- Gradually stream the simmering vanilla-infused milk into the egg mixture while continuously whisking to prevent curdling and create a uniform custard base.
- Return the combined mixture to the pot and cook on low heat, stirring constantly until the first bubbles emerge and the custard thickens to a pastry cream-like texture.
- Transfer the custard to a large bowl, fold in heavy cream, and allow the mixture to rest at room temperature for one hour, covered with plastic wrap.
- Remove the chilled pastry mold from the freezer and carefully pour the cooled custard filling, leaving approximately 0.5 centimeters (1/4 inch) of space at the top to accommodate expansion during baking.
- Smooth the surface of the filling using a spatula to ensure an even distribution.
- Bake the flan in a preheated oven at 200°C (392°F) with fan assistance for 25 minutes, then increase temperature to 230°C (446°F) and bake for an additional 5 minutes.
- Once completely cooled, optionally brush the flan with a sugar syrup (made from equal parts sugar and water) to achieve a glossy, professional finish.
Notes
- Pastry Prep Tip: Freeze the lined pastry shell to prevent shrinkage and maintain crisp edges during baking.
- Milk Heating Technique: Gently warm milk with vanilla to develop rich, aromatic flavors without scorching.
- Smooth Filling Secret: Whisk egg mixture thoroughly and strain to achieve a silky, lump-free custard consistency.
- Temperature Control: Bake at two different temperatures for perfect golden-brown crust and creamy interior.
- Flavor Enhancer: Optional sugar syrup glaze adds professional shine and subtle sweetness to the finished dessert.
- Make-Ahead Advantage: Allow flan to rest at room temperature for an hour to set and develop deeper flavors before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 402 kcal
- Sugar: 28 g
- Sodium: 172 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 142 mg