Parisian Custard

I love making sweet preparations, whether they are cakes, desserts,... I like any, with fruit, with cream, with or without dough. But above all I like that they are not excessively sweet, that is, that you cannot enjoy all their nuances because the excess sugar covers them.

The preparations that I like the most are those that contain cream, pastry cream, made with love. They result in that silky and unctuous texture, and that is why we cannot lose sight of this recipe that I bring you today, the Parisian flan or pâtissier flan . A traditional French recipe of those that I resort to so much.

And you will say,... What will the pastry cream and the masses have to do with a flan? Well, this typical French flan is nothing more than a baked custard tart , a recipe to always keep in mind and be able to prepare in advance if you have a celebration in sight. Believe me, everyone will like it.

Kitchen Craft 9" Quiche Pan

Ingredients (for 6 people)

For the shortcrust dough*:

• 100 g chopped butter
• 200g flour
• 1 teaspoon salt
• 35g sugar
• 75 ml cold water (approximate)

For the vanilla pastry cream:

• 550ml whole milk
• 200 ml whipping cream
• 150g sugar
• 3 large eggs
• 1 vanilla pod
• 70g cornstarch
• Butter to grease the mold

*If you don't feel like preparing the dough, don't hesitate to buy a quality shortcrust pastry or even a good butter puff pastry, it will work very well to get by.

Le Creuset wooden rolling pin , Kitchen Craft ceramic balls and Le Creuset spoon spatula

Preparation

1. We begin by preparing the dough, to do this in our kitchen robot with the shovel accessory we introduce all the ingredients except the water, we mix at high speed until we get a sand-like texture.
2. Then add the water little by little until it is fully incorporated. We work with our hands until we get a ball, cover with transparent paper and let it rest in the fridge for at least 2 hours.
3. While the dough is resting, prepare the pastry cream, for this, in a bowl, mix the eggs together with half the sugar and cornstarch. We booked.
4. In a saucepan, heat the milk and cream together with the remaining sugar and the vanilla pod, which we will open lengthwise and scrape out the seeds.
5. Once hot, pour into the bowl and mix well until a homogeneous mixture is obtained. Pour back into the saucepan and cook over low heat, stirring constantly, until thickened.
6. Once it has thickened, remove it from the heat, pour it into a clean container, cover it with plastic wrap and let it cool.
7. After the dough has rested for 2 hours, remove it from the fridge and roll it out, with the help of our Le Creuset rolling pin , on a lightly floured surface.
8. We cover the Kitchen Craft 23 cm quiche mold , a mold that we will have previously buttered, although it is a fantastic non-stick mold it never hurts. With the help of a we have punctured the bottom.
9. We cover the mold with parchment paper and cover it with the Kitchen Craft ceramic balls , so that the dough has weight and can be cooked quickly.
10. If you're too lazy to do this step, you can skip it, but I always like to cook the dough white to prevent it from being raw. Thus, we bake for 15 minutes in the oven preheated to 200º. After the time has elapsed, we remove it from the oven, carefully remove the parchment paper with the ceramic balls and cover the dough with the pastry cream, from which we have to remove the vanilla pod. Smooth the surface and return to the oven in which we will have lowered the temperature to 175ºC.
11. Bake for 45 minutes or until the surface of the cream has turned golden.
12. Remove from the oven and let cool. You will see that the cream will have swollen and that if you move the mold it is not compact, this will change when it cools down.

Kitchen Craft 9" Quiche Pan & Le Creuset Spoon Spatula

The typical recipe is prepared with vanilla but if you prefer other flavors such as lemon, orange, or even cinnamon, do not hesitate to use them, they will be great!

Don't tell me it's not a rich and easy cake! Do you prepare it and tell me?

loreto