I love making sweet preparations, whether they are cakes, desserts,... I like any of them, 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 have 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 flan pâtissier . A traditional French recipe of those that I use so much.

And you will say,… What will pastry cream and dough have to do with 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. Trust me everyone will like it.

Kitchen Craft 23cm Quiche Pan

Ingredients (for 6 people)

For the shortcrust pastry*:

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

For the vanilla pastry cream:

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

*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 start by preparing the dough, for this in our kitchen robot with the shovel accessory we introduce all the ingredients except the water, mix at high speed until we get a sand-like texture.
2. Next, add the water little by little until it has been completely 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 rests, prepare the pastry cream, for this, in a bowl, mix the eggs together with half the sugar and the cornstarch. We booked.
4. In a saucepan, heat the milk and cream together with the rest of the 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 smooth. Pour back into the saucepan and cook over low heat, stirring constantly, until thickened.
6. Once it has thickened, remove from heat, pour into a clean container, cover with plastic wrap and let cool.
7. After the 2 hours of rest of the dough, we remove it from the refrigerator and spread it, with the help of our Le Creuset rolling pin , on a lightly floured surface.
8. We cover the 23 cm Kitchen Craft quiche pan, a pan that we will have previously buttered, although it is a fantastic non-stick pan, it never hurts. With the help of a we puncture the bottom.
9. We cover the mold with parchment paper and cover with the Kitchen Craft ceramic balls , so that the dough has weight and to be able to cook it white quickly.
10. You can skip this step if you are lazy, 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 we remove 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. We smooth the surface and return to the oven where we will have lowered the temperature to 175ºC.
11. Bake for 45 minutes or until the top of the cream is 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.

Kitchen Craft 23cm Quiche Pan and Le Creuset Spoon Spatula

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

Do not tell me that it is not a rich and easy cake! Do you prepare it and tell me?

loretto