Parisian Flan

L'Antro dell'Alchimista
Parisian Flan


This meaty addition to an antipasto platter can feature whatever cured meats you favor, though a mix of salami, capocollo and prosciutto certainly work well. The brine — made with olive oil, red wine vinegar and peppercorns — contains aromatic bay leaf and rosemary, as well as chopped chili pepper for heat. Allow a few hours for the meats to marinate in the refrigerator once they're tossed in the bracing vinaigrette.


  • milk (1 lt.)
  • 250 grams sugar
  • 5 eggs
  • 100 grams corn starch
  • 250 grams heavy cream
  • 1 vanilla pods (split and remove the seeds)
  • 1 sheet pastry dough (puff)


  1. 1Preheat the oven to 170C.
  2. 2Butter and flour a 26 centimeter springform pan or metal ring, line the pan with puff pastry dough and refrigerate.
  3. 3Bring 900 milliliters of milk to a boil with 125 grams of sugar and the vanilla seeds.
  4. 4Beat the eggs with the remaining 125 grams of sugar, add the sifted cornstarch, and then the remaining 100 milliliters of cold milk.
  5. 5Slowly add the hot milk and cook on low heat in a medium saucepan, stirring constantly, until it thickens.
  6. 6Let it cool slightly, then add the heavy cream.
  7. 7Cool the cream and pour it into the cake pan with the puff pastry dough.
  8. 8Bake for approximately 1 hour.
  9. 9Remove the flan from the oven and cool completely before serving.
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