Recipe French Flan

To prepare this dish

Ingredient list

SHORTCRUST PASTRY

180 g butter
4 g salt
5 g sugar
50 g milk
20 g egg yolk
250 g plain flour (T55, approximately 11% protein)

FRENCH FLAN MIXTURE

1000 g milk
1000 g Excellence Whipping Cream 35% FAT
15 g plain flour (T55, approximately 11% protein)
350 g sugar
2 pods vanilla

Elle & Vire products used

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   SHORTCRUST PASTRY

   Combined the softened butter, salt and sugar. Add the flour and stir just to combine. Then add the egg yolks and milk without overworking the dough. Place in the refrigerator.

2. 2

   FRENCH FLAN MIXTURE

   Combine the milk and cream. Combine some of the cold liquids with the cornstarch and flour and stir with a whisk. Thin with the remaining cold liquids and add the vanilla scraped from the bean pods. Bring to the boil slowly and add the sugar when cooked.

3. 3

   ASSEMBLY

   Roll out the pastry to a thickness of 2 mm and press into the buttered rings. Refrigerate for at least 1 hour. Fill with clay pie weights and blind bake in a 170°C convection oven for approximately 20 minutes.

   Prepare the flan mixture and pour into the blind baked pastry shells. Refrigerate for at least 4 hours. Bake in a 200°C convection oven for approximately 20 minutes.

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