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Before starting this Flan Pâtissier recipe, make sure you have organised all the necessary ingredients.
Roll out the sweet shortcrust pastry, which has been stored in the fridge for 30 minutes beforehand. Due to its crumbly consistency, you may need to divide the sweet shortcrust pastry into small balls in order to line the mould.
Place a tart ring (20cm diameter) on a baking sheet. Grease slightly.
Line the bottom and sides of the tart ring.
Place a sheet of greaseproof paper on the pastry...
... and cover with ceramic baking beans.
Blind bake on high heat for about 20 minutes.
In a mixing bowl, blanch the whole eggs and sugar by beating vigorously.
Add the flour. Combine well.
Bring the cream and milk to a boil, then add to the mixture.
Cook for a few minutes on low heat...
... until thick.
Add a few drops of vanilla extract. Combine.
Pour the preparation into the pastry shell.
Cook at 180°C (gas 4) for 25-30 minutes.
When cooked, remove from the oven...
... and set aside to cool.
Slide a thin knife between the pastry and the tart ring.
Gently remove the ring. Set aside until ready to serve. This dessert is delicious either served warm or cold.