Flan Parisien, Parisian Flan

IMG_2070 IMG_2081 IMG_2086I’m a little bit late for Fiesta Friday but hopefully this simple and unctuous French dessert called Flan Parisien will make up for it. This dessert is a part of my childhood when I was living in Paris, and has been one of my family’s all time favourite dessert. I always make this sweet dessert with a pâte sablée but I was curious to try the recipe without a crust. This recipe is  adapted from the chef pastry Cristophe Michalak. Simple, easy and delicious, I hope you will enjoy it!

http://www.christophemichalak.com/

Thanks again to our wonderful and generous hostess Angie from The Novice Gardener. Also, thanks to Tracy @Scratch It and Stephanie @The Cozy Cook, for co-hosting this week’s Fiesta Friday!

If you have not yet joined Fiesta Friday I advise you to come 🙂

Serves 8

Ingredients:

  • 500ml of milk
  • 125g of liquid cream
  • 50g of cornstarch
  • 124 of white granulated sugar
  • 100g of egg yolk

Procedure:

  1. Grease a pan cake of 23cm and set aside.
  2. In a bowl add the corn starch and the sugar.
  3. Mix the 2 ingredients with a wooden spoon.
  4. Add the egg yolks and whisk (with a balloon whisk) until the mixture becomes yellow pale.
  5. Pour the cream and whisk again.
  6. Finally pour the milk and whisk.
  7. Pour the mixture into a pot and cook on a medium heat.
  8. Whisk until the cream becomes thick (you can see small bubbles).
  9. Remove from the heat.
  10. Pour the mixture into the pan and refrigerate for 1 hour.
  11. Remove from the fridge and bake at 180C for 45 minutes (maybe more or less).
  12. Remove from the oven when the top is brown.
  13. Allow to cool all the night in the fridge for a better texture.

This sweet dessert is simple to make, the texture is thick and smooth at the same time. I like the texture of the skin on the top of the Flan!

Bon Appétit.

PS: In this recipe Christophe Michalak used a cake ring, I used a cake pan.

63 thoughts on “Flan Parisien, Parisian Flan

  1. Wow! This seems like a magic flan, Linda. I’m afraid with ‘grams’ measurement as I failed twice when I used grams (my scale is not digital). I think I should invest in one soon and I will remember this heavenly recipe of yours. 😀

    And for the second time I will tell you that I love the plates. 😀 Have a wonderful week.

  2. Pingback: Thanksgiving Corn Pudding (Steamed) | Fiesta Friday #43 | The Novice Gardener

  3. Better late than never! And girl, with this flan, you could have showed up a month later and you’d be welcomed with open arms! Heck, you’d probably be welcome with open arms at a strangers party with this gorgeous flan! ;D

  4. It looks delicious Linda. Flan is my boyfriend’s favourite! Im very tempted to try this recipe because we usually buy it, but it would be nice to be able to do it at home. Linda keep your fingers crossed- tomorrow second round for me!! Hugs xx

  5. J’imagine que laisser un commentaire en français est beaucoup plus approprié, vu que on parle de flan parisien! Ce gâteau, pardon, flan 🙂 a l’air vraiment gourmand! J’aime l’idée de l’essayer sans pâte! Je vais noter ta recette!

    • Merci Margherita 😀 je suis bien plus bavarde en français qu’en anglais. J’étais un peu scpetique quand j’ai vu la recette de Cristophe Michalak (que j’admire beaucoup d’ailleurs), comment obtenir un si beau flan sans pâte sablée (je prépare toujours mon flan avec une pâte sablée). J’ai été agréablement surprise par la texture et la douceur de ce flan. Conclusion une réussite totale, même sans le verser dans un ‘cake ring’.
      Passe une belle fin de semaine 😉

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