Flan patissier is a well-known and much-loved classic French dessert, found in virtually every boulangerie and pâtisseries in the country. It is a tart with a shortcrust or puff pastry base filled with a soft and creamy mixture of egg, milk and sugar , similar to a baked custard (or a creamy flan, depending on how you prefer to look at it). The particularity of this flan is that it is baked in the oven until it acquires a firm but silky texture on the inside, while the top is slightly golden and with a touch of caramel.
In Spanish, flan patissier is usually translated as pastry flan or flan tart . Although in some regions it can simply be called "flan", as I was saying, the difference with the flan we know here is that flan patissier has a shortcrust or puff pastry base, something that distinguishes it from the typical egg or vanilla flan that does not have dough.
As for the flavor, it is less sweet than other similar desserts such as Catalan cream or some flans, and has a delicate vanilla taste , which makes it a comforting option, perfect to accompany a coffee or to enjoy at any time of the day.
Flan patissier is also one of those recipes that can vary slightly from one region to another, but it always maintains that homemade essence that makes it so special. The recipe I bring you today comes directly from Revol , experts in the art of maintaining tradition.
Ingredients
- 1 shortcrust pastry
- 150 g of sugar
- 90 g cornstarch
- 1 vanilla pod
- 4 eggs
- 1 liter of milk
*You can use refrigerated puff pastry or shortcrust pastry, but we recommend making it at home, your flan will be much better! Here you will see how to make it
Preparation
- Preheat the oven to 200°C.
- Bring the milk to a boil along with the opened vanilla pod.
- Meanwhile, sift the cornstarch and mix it with the sugar.
- Beat the eggs and add them to the mixture.
- Add the boiling milk (removing the vanilla pod first).
- Cook the mixture for 2 minutes over low heat, stirring constantly.
- Roll out the shortcrust pastry into the Bombance cocotte , prick the base with a fork and pour the egg and milk mixture inside.
- Bake for 30 to 40 minutes.
- Let cool completely in the refrigerator for 2 to 4 hours.
