Parisian Flan Recipe | Yummly
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7Ingredients
105Minutes
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Description

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.

Ingredients

US|METRIC
4 SERVINGS
  • milk (1 lt.)
  • 250 grams sugar
  • 5 eggs
  • 100 grams cornstarch
  • 250 grams heavy cream
  • 1 vanilla pod (split and remove the seeds)
  • 1 sheet pastry dough (puff)
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    Directions

    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.
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