The Parisian flan or patissier flan is a delicate dessert of French origin where a shell of shortcrust pastry (but I have read recipes also with puff pastry and even without any type of shell) envelops and contains a cream flavored with vanilla bean or extract
The Parisian flan is then baked to thicken this creamy and sweet sauce, and the result is a soft, creamy, and delightful cake!
The patissier flan can be stored in the fridge for a couple of days and also placed in the freezer, remembering to defrost it in the fridge before enjoying it.
There are other versions flavored with coffee, chocolate, etc., but I wanted to try the classic recipe, and maybe I’ll propose a special one to you over time… because the desire to cook and experiment here never fades ^_^!!!!!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read one sweet and one savory recipe!
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PARISIAN FLAN
The cuisine of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE PARISIAN FLAN
- 1 roll Shortcrust pastry (my recipe ↓)
- 5 fl oz Fresh liquid cream
- 2 1/2 cups Milk
- 3 Eggs
- 2 oz Corn starch
- 1 teaspoon Vanilla extract
- 2/3 cup Granulated sugar
- to taste Powdered sugar
Tools RECIPE PARISIAN FLAN
#ADV
- Mold
Preparation RECIPE PARISIAN FLAN
To make the shortcrust pastry, which will be the shell of the Parisian flan or patissier flan, I invite you to follow this article with my recipe; otherwise, … unroll the ready-made one, leaving the protective paper, and place it in a springform mold about 8-9 inches in diameter.
Heat the milk with 1/3 cup of granulated sugar in a saucepan.
Meanwhile, beat the eggs in a bowl with the corn starch, vanilla extract, fresh liquid cream, and the remaining sugar.
Add the hot milk, stirring everything, and then bring this liquid back into the saucepan, placing it over low heat and stirring with a whisk until it boils.
Leave it on the heat for another minute, then pour this cream into the lined shortcrust, leveling the surface well.
Place in a preheated oven at 375°F for about 50 minutes.
Turn off and let it cool completely.
Enjoy your Parisian flan!!!!!!
Annalisa
SPOON DESSERTS read → https://blog.giallozafferano.it/asilannablu/20-dolci-al-cucchiaio-facili-e-cremosi/
Advice and notes
If you too are curious and love recipes from other countries, I suggest ....
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