Description
Flan Pâtissier
Craving a rich and creamy dessert? This Flan Pâtissier is a must-have! With its custardy texture and subtle vanilla flavor, it’s the perfect treat for any occasion. Serve it chilled for the best taste!
Ingredients:
1 pastry crust
500ml milk
250ml heavy cream
150g sugar
4 eggs
50g cornstarch
1 vanilla bean or vanilla extract
Preparation:
Preheat oven to 180°C (350°F). Line a baking pan with pastry.
Warm milk, cream, and vanilla in a pot.
Whisk eggs, sugar, and cornstarch, then slowly add warm milk.
Cook until thick, then pour into the crust.
Bake for 35-40 minutes until golden.
Let cool before slicing. Bon appétit!
#FrenchPastry #CustardTart #DeliciousDessert
Step-by-Step Guide
1. Prepare the Crust: Roll out your pastry dough and carefully line a 9-inch tart or pie pan. Trim the edges and prick the bottom with a fork. Chill in the refrigerator while you make the filling.
2. Infuse the Dairy: In a medium saucepan, combine the milk and heavy cream. Split the vanilla bean and scrape the seeds into the pot, adding the pod as well (or use 2 teaspoons of vanilla extract). Heat over medium until it just begins to simmer, then remove from heat and let it steep for 15 minutes.
3. Make the Custard Base: In a large bowl, whisk the eggs, sugar, and cornstarch until completely smooth and pale. Remove the vanilla pod from the warm milk. While whisking constantly, slowly pour the warm milk mixture into the egg mixture in a thin stream to temper the eggs.
4. Cook the Filling: Pour the combined mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard becomes very thick and bubbles slowly pop on the surface (about 5-7 minutes). Do not stop whisking to avoid lumps.
5. Assemble and Bake: Pour the hot, thickened custard into the prepared crust. Immediately place in the preheated oven at 180°C (350°F). Bake for 35-40 minutes, or until the top is golden brown and the center is set with a slight jiggle.
6. Cool Completely: Let the flan cool at room temperature for at least 2 hours, then refrigerate for a minimum of 4 hours, or preferably overnight, to allow it to set fully before slicing.
Serving Suggestions
Serve chilled Flan Pâtissier in elegant slices. For a simple garnish, dust the top with powdered sugar or cocoa powder. A dollop of freshly whipped cream or a side of fresh berries like raspberries or strawberries adds a lovely contrast. For a decadent touch, drizzle with a warm caramel sauce or a berry coulis.
How-to Summary
Chill a pastry-lined tart pan. Steep vanilla in warmed milk and cream. Whisk eggs, sugar, and cornstarch, then temper with the warm milk. Return to the stove and cook, whisking constantly, until very thick. Pour into the crust and bake at 180°C until golden. Cool completely, then refrigerate until fully set before serving.
Frequently Asked Questions
Can I use a store-bought crust? Absolutely. A high-quality, all-butter puff pastry or shortcrust pastry from the freezer section works perfectly to save time.
Why is my filling lumpy? Lumps occur if the eggs are not tempered properly or if the custard is cooked over too high heat. Always whisk constantly and add the warm milk slowly to the eggs.
How do I know when the flan is done baking? The edges should be set, and the center should have a slight, gentle jiggle when you shake the pan. The top will be a deep, golden brown.
Can I make this gluten-free? Yes. Use a certified gluten-free pie crust or a crust made from gluten-free flour. The cornstarch in the filling is naturally gluten-free.
How long does it keep in the fridge? Properly covered, Flan Pâtissier will keep well in the refrigerator for 3-4 days. The texture remains perfect.
Common Mistakes to Avoid
- Not Tempering the Eggs: Pouring hot milk directly into the eggs will scramble them. Always whisk and add the milk slowly.
- Undercooking the Custard on the Stove: The mixture must be very thick before baking; this ensures a firm, sliceable final texture.
- Skipping the Chill Time: Slicing the flan before it is completely chilled will result in a runny, messy slice. Patience is key.
- Overbaking: Baking until the center is completely firm will lead to a rubbery, cracked custard. Remember the slight jiggle.
Conclusion
This classic Flan Pâtissier is a masterpiece of French baking, offering a sublime contrast of crisp pastry and luxuriously smooth vanilla custard. While it requires careful steps, the process is deeply rewarding. By following this detailed guide and avoiding common pitfalls, you can confidently create this stunning dessert that is sure to impress at any gathering. Its make-ahead nature makes it the perfect, stress-free finale for a special dinner. Enjoy the rich, creamy results of your effort!
