Delight in the Essence of Paris: A Step-by-Step Guide to Crafting the Perfect Parisian Cream Flan
If you’re a fan of French pastries, you’re likely familiar with the rich and creamy delight known as Parisian Cream Flan. This dessert not only captivates with its luxurious texture but also offers a fascinating journey in its preparation. Here, I’ll guide you through the process of creating this indulgent treat, complete with tips for achieving that authentic French bakery quality right in your kitchen.
Ingredients
For the puff pastry:
- 250 g of very cold butter
- 315 g of flour
- 7 g of salt
- 155 g of cold water
For the flan filling:
- 1200 g of whole milk
- 60 g of vanilla sugar
- 1 vanilla pod
- 6 large eggs
- 200 g of sugar
- 120 g of cornstarch
- 300 g of heavy cream (30% fat)
Directions
1. Preparing the Pastry:
- Start by preparing the puff pastry. Mix flour and salt in a large bowl. Grate the cold butter into the flour mixture, then add cold water to form a dough. Fold and roll several times to create layers.
- Butter a springform pan or a pastry ring, and sprinkle it with brown sugar for a caramelized flavor. You can use white sugar as an alternative. Roll out the pastry and press it into the pan, ensuring it reaches into the corners. Trim any excess pastry and place the mold in the freezer to chill while you prepare the filling.
2. Making the Flan Filling:
- Pour the milk into a pot, add vanilla sugar, and the scraped seeds from the vanilla pod. Heat gently on low, stirring occasionally to prevent the milk from scorching.
- In a separate bowl, whisk together eggs, sugar, and cornstarch until smooth. For an exceptionally smooth consistency, an immersion blender can be used, though it’s not essential.
- Once the milk starts to simmer, gradually pour it into the egg mixture while continuously whisking to prevent the eggs from scrambling.
- Return the mixture to the pot and heat on low, stirring constantly, until it starts to bubble and thickens into a creamy texture akin to pastry cream.
- Remove from heat, stir in the heavy cream, and cover with plastic wrap. Let the mixture rest at room temperature for about an hour.
3. Baking the Flan:
- Preheat your oven to 200°C (fan-assisted). Take the chilled pastry shell from the freezer and pour in the flan filling, leaving a slight gap at the top as the filling will expand upon baking.
- Smooth the surface with a spatula and bake in the preheated oven for 25 minutes. Increase the temperature to 230°C and bake for an additional 5 minutes to achieve a golden-brown surface.
- Once baked, allow the flan to cool completely. For an extra touch of shine, brush the top with a simple syrup made from equal parts sugar and water.
Nutritional Information
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Calories: 350 per serving
- Servings: 8
This Parisian Cream Flan is a testament to the sophistication of French baking and is sure to impress at any gathering. The creamy filling combined with the flaky, buttery pastry offers a slice of Paris right at your dining table. Enjoy the process and the delicious outcome!
Print
Parisian Cream Flan
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Description
The Parisian Cream Flan is a testament to the simplicity and elegance of French baking, featuring a silky, dense texture and rich vanilla flavor that truly sets it apart from ordinary flans. Made with a quick homemade puff pastry and filled with a luxurious vanilla-infused custard, this dessert is both indulgent and comforting.
Ideally enjoyed with a light dusting of powdered sugar and perhaps a dollop of softly whipped cream, each slice of this Parisian Cream Flan promises a moment of bliss. Whether for a festive gathering or a quiet evening dessert, it brings a touch of Parisian sophistication to your table.
Ingredients
For the puff pastry:
250 g of very cold butter
315 g of flour
7 g of salt
155 g of cold water
For the flan filling:
1200 g of whole milk
60 g of vanilla sugar
1 vanilla pod
6 large eggs
200 g of sugar
120 g of cornstarch
300 g of heavy cream (30% fat)
Instructions
For the pastry: Begin by quickly making the puff pastry. Butter a springform pan or a pastry ring, and lightly cover with brown sugar for a caramelized taste. White sugar also works. Press the pastry firmly into the corners of the mold and trim excess. Place in the freezer while you continue.
For the filling: Gently heat the milk with vanilla sugar and the scraped vanilla pod on low heat. Remember to whisk occasionally as the milk can start to burn at the bottom of the pot. In another bowl, whisk the eggs with sugar and cornstarch. You can use an immersion blender for a perfectly smooth result, though it’s not mandatory. Once the milk is simmering, pour it into the egg mixture while whisking. Transfer back into the pot and heat on low, whisking until the first bubbles appear and the mixture thickens like pastry cream. Transfer to a large bowl, stir in the heavy cream, cover with plastic wrap, and let rest for 1 hour at room temperature.
For baking: Fill the frozen pastry shell with the flan filling, leaving a half-centimeter gap as the filling will puff up in the oven. Smooth with a spatula and bake for 25 minutes at 200°C (fan-assisted), then an additional 5 minutes at 230°C. For a glossy finish, brush with syrup (20 g sugar/20 g water) or glaze once the flan is completely cool.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal