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Yields:
8 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
Hello Foodies,
This week is another sweet one. I take you back to my memory lane and one of the first tart i made the Flan patissier or Parisien, also known as a baked custard tart.
This recipe is very easy and will satisfy many tastebuds. I always made my on shortcrust sweet pastry but you also can buy it already made. if you want the recipe to make your own pastry, follow the link below:
This is the amount you will need for this recipe.
The “flan” appeared to be very popular all over the world.. The Chinese as their own version, the Portuguese too, obviously the French and The English. The literature of a baked custard tart goes back to 1399 when Henry IV add some in England for his birthday.
Give it a try and enjoy with the entire family.
Happy Baking
Frenchy
Ingredients
Adjust Servings
- Custard-Creme patissiere
Instructions
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Prepare all your ingredients and measure everything correctly. Please use a digital scale for it.
Roll out your sweet shortcrust pastry
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If you make your own pastry. Leave the pastry for 5 to 10 minutes on the bench to room temperature it will be easier to roll. Dust your bench with a little bit of flour and roll out gently the pastry making ssure it does not stick to the bench.
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Your pastry should be off 3 mm thin and wider than the ring or tart dish you are using as you need to built the pastry to the edge of your tin. Here i am using a 20cm ring with a 4 cm heigh edge. So i roll out the pastry to a 30cm diameter at least. Just chack by placing the ring or tart tray on top of the pastry to check the size of it.
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Using some spray oil, grease your tray and the ring.
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Roll out the pastry onto your rolling pin.
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Bring your baking dish closer to you and unrol the pastry on top of it.
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Delicately and by lifting the pastry a little, line up the baking dish with the pastry.
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Make sure the pastry is up to the edge of your dish.
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Trim the excess by rolling your pin over the baking tray. remove the left over pastry.
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With a fork dot a little the bottom of the pastry.
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Place the pastry in the fridge for a minimum of 30 minutes. it will help the pastry to relax and avoid shrinking.
The creme patissiere-The Custard
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Preheat your oven at 180 C Whilst the pastry is resting, you should prepare the flan. Add the milk to the saucepan.
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Add the cream to the milk.
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Add the vanilla to the liquids and heat it up to boiling point. Leave it simmer for 5 minutes.
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Meanwhile, place the eggs in a clean bowl.
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Add the sugar to the eggs.
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Mix well both ingredients for 20 seconds.
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Slowly add the flour, and try to avoid lumps.
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I usually add my flour in third. Mix well and check there is no lumps.
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Add half of the hot liquid to the egg mixture.
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Mix well.
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Transfer it all back to the sauce pan and mix everything for few seconds.
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Heat up the sauce pan and whisk gently to make sure the creme patissiere does not stick to the bottom. I generally work on high heat and keep whisking until it thicken. it should take 2 to 3 minutes. When the creme has thicken i whisk vigirously for another minute.
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When the creme has thicken i whisk vigirously for another minute. It is important for the creme patissiere to be cooked and have like little lava burst.
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once cool down for 10 minutes, add the creme patissiere into the tart dish.
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spread the creme level.
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Place in the oven at 180C and bake for 30 minutes.
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After 30 minutes or when your Flan looks caramelised, remove it from the oven.
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Let it cool down for 15 minutes prior removing the ring.
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Meanwhile, heat up the apricot jam with a little bit of water.
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Make sure it is melted
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Brush the jam all over the Flan.
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Voila your flan patissier.
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Yum it is so good. Bon Appetit Frenchy.
