Recipe: Parisian-style flan pâtissier from scratch

Flan pâtissier or Parisian flan is a custard baked in a flaky pastry shell popular in Paris. 

They  are usually served in a big thick slice, wrapped up in a piece of paper to go. The burnt top makes it look unassuming, but it’s where much of the flavor is.

This is an advanced recipe where you will be preparing a pastry and a custard. The perfect flan pâtissier will be a test of making a flaky pastry and cooking a creamy custard, while baking it just the right amount of time. The result is well worth the time.

Here to show you how is Betty Hung, co-owner of Beaucoup Bakery.

Ingredients

Flan

  • 3 cups (720 g) whole milk
  • 1 cup (250 g) whipping cream
  • 1 vanilla bean, split and seeds scraped
  • 4 large eggs, plus 1 yolk
  • 3/4 cup (150 g) granulated sugar
  • 8 tbsp (70 g) cornstarch
  • 1/2 tsp salt
  • 3 tbsp (45 g) apricot jelly or strained apricot jam, optional

Pâte Brisée

  • 1 cup (245 g) all-purpose flour
  • 1 tbsp (15 g) granulated sugar
  • 1 tsp salt
  • 1 large egg, cold
  • 3 tbsp (45 g) whole milk, cold
  • 1 cup (227 g) cold unsalted butter, cut into small cubes

Method

Pâte Brisée

Flan

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