Candace S.: "As the directions state be very careful with the…" Read More
14Ingredients
1300Calories
85Minutes

French custard pie — a.k.a. Parisian flan — is at once beautiful, luxe and easy to make. It all starts with par-baked dough that incorporates lemon zest; it's then filled with an egg-yellow, vanilla-spiked custard that's thickened with cornstarch. After baking until it nearly sets, the pie must be cooled and then refrigerated before serving. Given it's prepared in advance, this is an ideal option for a dinner party or family meal.

Ingredients

  • 250 grams all purpose flour
  • 80 grams sugar
  • 100 grams butter
  • 50 milliliters milk
  • 3 egg yolks
  • grated lemon peel
  • 1 teaspoon vanilla extract
  • 750 grams whole milk
  • 250 grams heavy cream (or equal doses of whole milk, but the heavy cream gives a velvety consistency and a much better result overall)
  • 120 grams cornstarch
  • 30 grams butter
  • 200 grams powdered sugar
  • 5 egg yolks (+ 2 whole eggs)
  • 1 vanilla bean

Directions

  1. Preheat the oven to 190C.
  2. Begin preparing the dough by kneading the butter, sugar, egg yolks, grated lemon peel, and the vanilla.
  3. Add the flour and the milk and continue kneading.
  4. Let the dough rest for at least 30 minutes in a cool place, but do not refrigerate.
  5. Roll out the dough and place it in a 23 centimeter pie plate.
  6. Refrigerate for approximately 30 minutes and then make some holes in the crust with a fork.
  7. Bake the pie crust for 10 minutes on the lower rack with a wax paper pouch filled with rice and beans or nuts. The wax paper should be wet and wrung out.
  8. Place the cornstarch and the sugar in a large saucepan and add the 750 grams of cold milk.
  9. Place the saucepan on the stove on low heat until the cream thickens.
  10. Remove the saucepan from the heat and add the heavy cream, the vanilla bean, the butter, and, very delicately, add the eggs, so they do not curdle.
  11. Pour the cream into the pie crust and bake at 180C for approximately 30 to 35 minutes (depending on the oven).
  12. Cool the flan and then refrigerate it, so it can set completely.
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NutritionView more

1300Calories
Sodium13%DV320mg
Fat100%DV65g
Protein39%DV20g
Carbs53%DV159g
Fiber8%DV2g

PER SERVING *

Calories1300Calories from Fat590
% DAILY VALUE*
Total Fat65g100%
Saturated Fat38g190%
Trans Fat
Cholesterol595mg198%
Sodium320mg13%
Potassium440mg13%
Protein20g39%
Calories from Fat590
% DAILY VALUE*
Total Carbohydrate159g53%
Dietary Fiber2g8%
Sugars80g160%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Candace S. 1 Jun 2015
As the directions state be very careful with the eggs so they stay fluid. This is done by drizzling small amounts of egg into the mixture and stirring continuously before drizzling more and so forth in the same manner. After dusting the flan with powdered sugar, it can be garnished with thinly sliced lemon rounds placed in the center of the flan and a sprig of basil.