Parisian Flan

A classic French flan with vanilla cream in a crispy pastry base - an elegant dessert.

Ingredients

For the Pastry

• 300g flour
• 100g sugar
• 150g butter
• 1 egg
• 1 packet vanilla sugar
• 1 pinch salt

For the Filling

• 750ml milk
• 250ml heavy cream
• 3 eggs
• 3 egg yolks
• 75g sugar
• 80g cornstarch
• 1 vanilla bean
• 1 pinch salt
• Optional: some rum

Instructions

Prepare Pastry

1. Put the flour in a bowl, make a well in the center and add all ingredients.

2. Knead a smooth dough with your hands. Put the dough in the refrigerator for 3/4 hour.

3. Roll out the dough thinly. Line the cake pan with the dough and press down firmly, then prick with a fork.

4. Put the cake pan in the freezer for 15 minutes.

Prepare Filling

5. Put the milk, heavy cream and scraped vanilla bean in a pot and bring to a brief boil. Let the cream-milk mixture cool slightly.

6. Beat the egg yolks and eggs with the sugar. Gradually stir in the starch carefully.

7. Add the hot cream-milk mixture to the egg cream while stirring constantly.

8. Put the milk-cream-egg mixture in a pot and heat while stirring constantly until the mixture thickens. Optionally add rum.

Baking

9. Spread the cream on the pastry and smooth it out.

10. Option 1: Bake in a 150°C oven for 1 hour and 15 minutes.

11. Option 2: Bake at 220°C (top and bottom heat) for 5 minutes and then at 180°C for another 35-45 minutes.

Notes

• The dough should be rolled out evenly and thinly
• The vanilla cream must be completely cooled before baking
• Let the flan cool completely before cutting
• Can also be refined with other flavors like lemon