Discover the recipe for the super gourmet French flan. A thick and creamy flan with a delicious vanilla taste.
(Flan recipe by Christophe Felder).
Cooking time35 mins
Quantity : 8 people
For the dough :
250g of flour
125 g soft butter (not melted)
2 tablespoons of sugar
½ teaspoon of salt
For the flan :
1.2 liters of milk (preferably whole)
300g sugar, separated into 2 x 150g
150 g of Maizena (cornstarch)
20 cl of full liquid cream
1 vanilla pod
For the homemade shortcrust pastry :
In a small bowl, combine the flour, sugar and salt. Add the soft butter cut into small pieces and knead with your fingertips for a few minutes until you obtain a sandy mixture. Add the water and quickly form a ball of dough. Film and place in the refrigerator for at least 30 minutes. After 30 minutes, roll out the shortcrust pastry into a large, fairly thick disk (a little more than a commercial shortcrust pastry, about 3mm) on a lightly floured work surface. Line a pastry circle (20 to 22cm) previously buttered with the dough, making sure that the dough adheres well to the sides of the circle. Prick the dough with a fork. Place the circle on a baking sheet (or baking sheet in the oven) covered with baking paper (or better still, a baking mat). Reserve in the refrigerator while preparing the flan mixture.
For the flan :
In a large saucepan, pour the milk, 150 g of sugar (half the sugar in the recipe), the vanilla pod seeds (split beforehand and scraped to recover them) as well as the vanilla pod. Mix and bring to a boil.
Meanwhile, whisk the eggs and the remaining 150g of sugar in a large bowl for 1 to 2 minutes. Add the cornstarch (preferably sifted) then the cream and whisk well until you obtain a homogeneous mixture.
When the milk is boiling, turn off the heat, remove the vanilla pod and pour the milk into the large bowl (containing the rest of the ingredients) in several batches, whisking well. Put the mixture back in the large saucepan and cook over medium heat, stirring constantly, until you get a very thick preparation as in the photo). Turn off the heat and let cool for 15 to 30 minutes.
Preheat the oven to 210°.
Take the baking sheet and the circle out of the fridge and pour the mixture inside. Smooth the surface.
Bake at 210° for 20 minutes then increase the temperature to 240° and cook for about 10 additional minutes. The flan should be nicely browned and still jiggly when it comes out of the oven. Do not hesitate to cover the flan at the end of cooking if it browns too quickly or to continue cooking for a few minutes if it is too pale. When it comes out of the oven, let the flan cool down to room temperature before unmolding then reserve in the refrigerator for at least 4 hours, ideally overnight (or 12 hours)