Description
Smooth Parisian cream flan delivers a classic French dessert with silky custard and delicate caramel. Elegant simplicity makes this creamy treat irresistible for discerning palates seeking authentic Parisian flavor.
Ingredients
Scale
- 6 large eggs
- 1200 milliliters/grams (42.3 fl oz/oz) whole milk
- 300 milliliters/grams (10.6 fl oz/oz) heavy cream (30% fat)
- 250 grams (8.8 oz) very cold butter
- 200 grams (7.1 oz) sugar
- 315 grams (11.1 oz) flour
- 120 grams (4.2 oz) cornstarch
- 60 grams (2.1 oz) vanilla sugar
- 155 milliliters/grams (5.5 fl oz/oz) cold water
- 7 grams (0.25 oz) salt
- 1 vanilla pod
Instructions
- Pastry Preparation: Press puff pastry into a buttered springform pan, creating a thin layer with a caramelized sugar bottom. Trim excess edges and freeze to set the base.
- Vanilla Infusion: Gently heat milk with vanilla sugar and scraped vanilla pod, stirring to prevent scorching and ensure even heat distribution.
- Custard Mixing: Whisk eggs, sugar, and cornstarch until smooth using an immersion blender. Gradually incorporate the simmering vanilla-infused milk while whisking to prevent curdling.
- Custard Cooking: Return the mixture to the pot, cooking on low heat and stirring constantly until the first bubbles appear and the custard thickens to a pastry cream consistency.
- Cooling and Filling: Transfer custard to a bowl, fold in heavy cream, and rest at room temperature for an hour. Pour the cooled custard into the chilled pastry mold, leaving a small space at the top for expansion.
- Surface Finishing: Smooth the filling with a spatula to ensure even distribution.
- Baking Process: Bake in a preheated oven at 200°C with fan assistance for 25 minutes, then increase to 230°C for an additional 5 minutes.
- Final Touch: Once completely cooled, optionally brush with a sugar syrup to create a glossy, professional finish.
Notes
- Freeze Pastry Base: Chilling the pastry in the freezer helps create a crisp, stable foundation and prevents soggy bottom issues during baking.
- Whisk Continuously: Constant whisking prevents egg scrambling when adding hot milk, ensuring a silky smooth custard texture.
- Temperature Control: Precise oven temperature changes are crucial for achieving the perfect golden-brown caramelization and creamy custard consistency.
- Resting Time Matters: Allowing the custard to rest at room temperature helps develop deeper flavors and creates a more uniform filling texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 271
- Sugar: 27 g
- Sodium: 25 g
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 99 mg