Parisian Flan
🛒Ingredients (Grocery List)
Make the crust, preferably the day before, prepare the Filling 5 to 8 hours before serving.
7 Ounces all-purpose Flour (about 1 1/2 cups)
3 tbsp Sugar
1/2 tsp cold unsalted Butter, diced
1 large Egg
Ice-cold Water, if needed
Filling
2 1/2 cups Whole Milk
3/4 cup Sugar
2/3 cup Cornstarch
3 large Eggs
2 tsp Vanilla Extract
2/3 cup Heavy Cream
1 tsp unsalted Butter, for greasing tart pan
🍴Serves: 8
⏰Prep Time: 50 min
⏱️Cook Time: 45 min
🥣Instructions
1. Making the Crust: In a food processor, combine the Flour, Salt, and Butter. Process for 10 seconds, until you get a bread crumb-like consistency. Add the Egg and process for a few more seconds, until the dough comes together into a ball. If the dough seems a little dry, mix in a little ice-cold Water, 1 or 2 teaspoons at a time, until the dough does come together. Wrap in a plastic film, and refrigerate until firm, at least 1 hour.
2. Tip the dough onto a clean work surface and knead lightly for a few seconds. Using a rolling pin and working on a lightly floured surface, roll the dough out and transfer to a greased 10-inch round tart or quiche pan, pressing it up the side to adhere. Prick the bottom with a fork. Freeze until needed.
3. Make the Filling: In a medium saucepan, combine the Milk and 6 tablespoons of Sugar and bring to a simmer. In a large bowl, combine the Cornstarch with the remaining 6 tablespoons of Sugar. Add the Eggs and Vanilla and whisk until smooth. Whisk in the Cream and the simmering Milk, little by little. Pour the mixture back into the saucepan and return to medium heat. Bring to a simmer, whisking as the custard thickens, about 4 minutes. It is ready when the whisk leaves clear traces and will continue to thicken as it cools. Pour the custard into a baking dish or other large vessel, cover, and cool at room temperature, about 2 hours.
4. Heat the oven to 400 degrees. Whisk the custard to break it up, pour into the frozen tart shell, and smooth the surface with a spatula. Bake for 25 minutes, then increase the temperature to 450 degrees and bake another 10 minutes. Watching closely, until the top of the flan has dark brown spots. If you find the exposed sides of the crust are browning too quickly, drape loosely with strips of foil. Cool the Flan for 1 hour, the refrigerate until cold, about 1 1/2 hours.
