French Flan

The flan Parisian is a simple custard tart /pie recipe that has been around in France for decades and it is the recipe every French chef knows by heart. Try out the recipe by Candia, 100% French dairy brand and share your review. Tag us on Instagram to feature your creation @masterbakerstudio Note: It’s important to tent the crust during the last few minutes of baking so you get that beautifully browned top without burning the crust. Let the flan chill overnight so it achieves the subtle jiggle it’s famous for. Try our recipe and share your creation with us @masterbakerstudio and do not forget to use #studiocircle.

1 Shortcrust Dough Preparation: Mix all the ingredients except the milk until you get a sandy and homogeneous texture. Add the milk to finish the dough.
2 Roll out 2 mm thick and shape it into 18cm molds
3 Vanilla Flan Preparation: Boil the milk with one part of the sugar.
4 Mix the rest of the sugar with seeds of vanilla beans, corn starch and egg yolk until you obtain creamy preparation.
5 When the milk is boiling, pour half of it onto the egg preparation.
6 Mix and pour everything back into a saucepan. Mix well and bring to a boil again.
7 Remove from heat and add the butter and whisk.
8 Pour around 1150g per mold directly onto the crust and let cool to room temperature.
9 When it’s cold enough bake for 25 min at 210°C.