Classic Parisian Flan
This classic French recipe consists of a flaky shortcrust pastry, milk, eggs and vanilla, which enhances the flavour. You’ll love the delicate taste of this pastry, perfect for brunch or even to cap off a meal.
Ingredients
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1/2 sp salt
- 3/4 cup (170 g) cold unsalted butter, diced
- 1/2 cup (125 ml) ice water
- 1 tbsp (15 ml) apple cider vinegar
- 3 cups (750 ml) milk
- 1/2 cup (125 ml) 35% cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 3/4 cup (160 g) sugar
- 1/3 cup (45 g) cornstarch
- 2 eggs
- 4 egg yolks
Instructions
- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and vinegar. Combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. Using a pastry brush, remove any excess flour. Fold the dough into 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 45 minutes or until the dough is firm.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a work surface, roll the dough out to form a 12-inch (30 cm) circle. Line an 8-inch (20 cm) springform pan with the circle of dough. Remove any excess dough around the edge of the pan. Prick the dough with a fork. Freeze for 15 minutes or until the dough is nicely chilled.
- Cover the dough with foil and fill with ceramic pie weights or coarse salt (see note). Place the cake pan on a baking sheet.
- Bake for 30 minutes. Remove the pie weights and foil. Bake for another 15 minutes or until the crust is cooked and golden. Let cool.
This classic French recipe consists of a flaky shortcrust pastry, milk, eggs and vanilla, which enhances the flavour. You’ll love the delicate taste of this pastry, perfect for brunch or even to cap off a meal.