Flan Pâtissier

The Classic French dessert with a beautiful burnt crust as seen

in the best pâtisseries in France but so easy to make at home

Servings: For 8 People

Level: Easy

Preparation time: 30 minutes

Cooking time: 40 minutes


150g Plain flour

75g Unsalted Butter

10cl Water

1/2 tsp Salt

1 tsp Sugar

60cl Milk

70g Cornflour

4 Medium eggs

150g Caster sugar

I Vanilla pod

2 drops Orange blossom water (optional)


Split the vanilla pod lengthways and scrape out the seeds add to 50cl

of the milk and bring to the boil then leave to cool to luke warm.

Prepare the pâte brisé (pastry)

Rub the cold butter with the fingertips into the flour, add the salt and a

teaspoon of sugar, bind with the water to make a stiff ball of pastry – not too dry nor too sticky –

put into a plastic bag, or in cling film and refrigerate for

between 20 and 30 minutes.

Beat the eggs with the sugar adding the cornflour gradually, then slowly add the cooled milk with the vanilla seeds, but remove the pod,

beating continuously.

Return the mixture to the saucepan and stir continuously over a low heat until the mixture thickens to coat the back of a spoon.

Preheat the oven to 190°c.

Roll out the pastry and line a deep flan dish, prick the base of the pastry with a fork then pour in the egg and milk mixture.

Cook for about 40 minutes, until the top turns a deep brown, almost burnt, then remove and cool in the flan case.

Refrigerate for 2 hours before removing from the flan case.

Serve cold and enjoy this French pâtisserie classic
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