I’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!
If you have not yet joined Fiesta Friday I advise you to come 🙂
- 500ml of milk
- 125g of liquid cream
- 50g of cornstarch
- 124 of white granulated sugar
- 100g of egg yolk
- Grease a pan cake of 23cm and set aside.
- In a bowl add the corn starch and the sugar.
- Mix the 2 ingredients with a wooden spoon.
- Add the egg yolks and whisk (with a balloon whisk) until the mixture becomes yellow pale.
- Pour the cream and whisk again.
- Finally pour the milk and whisk.
- Pour the mixture into a pot and cook on a medium heat.
- Whisk until the cream becomes thick (you can see small bubbles).
- Remove from the heat.
- Pour the mixture into the pan and refrigerate for 1 hour.
- Remove from the fridge and bake at 180C for 45 minutes (maybe more or less).
- Remove from the oven when the top is brown.
- 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!
PS: In this recipe Christophe Michalak used a cake ring, I used a cake pan.