This is the stuff French childhood memories are made of. Flan Parisien is a vanilla lover's dream—rich, silky, and wonderfully creamy, with a delicate texture that melts in your mouth.
| Ingredients | ||
|---|---|---|
| 175 | g | flour |
| 90 | g | butter, softened |
| 1 | pinch | salt |
| 1 | egg | |
| 35 | ml | water |
For the pastry, combine the flour, softened butter, and salt in a stand mixer fitted with the paddle attachment. Add the egg and water, then mix until a smooth, homogeneous dough forms. Wrap in cling film and refrigerate for 2–3 hours.
Roll out the chilled dough on a lightly floured surface to a thickness of 2–3 mm and use it to line the tart ring. Refrigerate for another 30 minutes.
Preheat the oven to 160°C.
| Ingredients | ||
|---|---|---|
| 500 | ml | milk |
| 1 | vanilla pod | |
| 100 | g | sugar |
| 2 | eggs | |
| 50 | g | cornflour (cornstarch) |
| 50 | g | butter |
| 1 | egg, beaten, for brushing | |
To make the custard, bring the milk, vanilla pod, and half of the sugar to a boil. In a separate bowl, whisk together the eggs, the remaining sugar, and the cornflour until smooth.
Once the milk comes to a boil, gradually whisk a little of the hot milk into the egg mixture. Return everything to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and just comes to a boil.
Remove from the heat, stir in the butter until fully incorporated, then remove the vanilla pod.
Spread the vanilla custard evenly over the pastry shell and gently brush the surface with the beaten egg.
Bake for about 35 minutes, then allow the flan to cool to room temperature before serving.
