Parisian Flan

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