Custard, Flan, Crème Caramel, Crema Catalana…whatever they call it, they are my most favorite desserts since childhood. They are tender, delicate and flavorful, and you can enjoy them in all seasons. Traditional Flan Parisian is normally baked in sweet dough, but this “crustless“, is simple and easy to make, “baked”. So you can enjoy different texture, feel richer than those cooked in the water bath. Adding good dark chocolate into the custard brings it to different high-stages, particularly in holiday seasons. (please see Note below about adding chocolate.)
Flan Parisien – “Crustless”
Recipe adapted from Brunoalbouze.com.
Makes one 8-inch round Flan (serves 6-8)
(Make a day ahead for best taste result)
Ingredients
2 cups (500ml) whole milk
½ cup (125ml) heavy cream (optional), or just using milk
5 ea. large egg yolks (100g) or (2 eggs +3 yolks)
1 cup (200g) granulated sugar
5 tablespoons (50g) flour, cornstarch or potato starch
1 teaspoon pure vanilla extract or 1 vanilla bean, scrap out the seeds
Grease pastry or tart ring with softened butter and dust flour; tap off excess flour and place the ring over a perfectly flat baking pan lined with parchment paper.
Making custard:
In a medium-size saucepan, heat up milk and cream on low heat. Meanwhile, beat the egg yolks, vanilla and sugar, and then add corn starch. Increase the heat and bring the milk/cream to almost boiling. Slowly pour the milk/cream into the yolk mixture and return to the saucepan whisking constantly. Turn on heat and bring custard to boil whisking swiftly on medium high heat; cook about 1 minute. Pour the hot custard into the prepared pastry ring. “Let cool to room temperature completely” (you may refrigerate for 30 minutes) prior to baking otherwise it will burst and won’t look pretty!
Baking:
Position rack in the center of the oven. Preheat the oven to 400°F (205°C).
Bake the flan for about 30-35 minutes or until caramelizes on the surface. Let cool completely and refrigerate overnight or until firm before slicing.
Flan Parisian can be refrigerated for up to 4-5 days, covered.
Note. If you want to make a traditional Flan Parisian Tart, using sweet pâte brisée (do not need to pre-baked the tart.)
If you love chocolate, add 4 ounces (125g) dark chocolate in the hot milk/ cream to mix it. Brush apricot jam on top of the flan after the baked flan. Cocoa nibs as garnishes.
