Photograph of the finished Flan parisien

France · Bánh kem trứng nướng Flan parisien

Flan parisien

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Unsalted butter Unsalted butter 400 g
  • Photograph of Fresh milk Fresh milk 2 l
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Sugar Sugar 480 g
  • Photograph of Cornstarch Cornstarch 200 g
  • Photograph of Vanilla Vanilla 32 ml
  • Photograph of Fresh cream Fresh cream 400 ml

Method

  1. 1 Knead the flour with cold butter and a little water until a dough forms, then refrigerate for 1 hour.
  2. 2 Roll out the dough into a mold with a 5 cm high edge, then refrigerate for another 30 minutes to prevent the crust from shrinking.
  3. 3 Heat the milk with cream and vanilla, then beat the eggs with sugar and cornstarch in a separate bowl.
  4. 4 Pour the hot milk into the bowl of eggs little by little, then return to the stove and stir for 6 minutes until it thickens into a cream.
  5. 5 The cream must be cooked until thick before pouring into the mold; if the cream is runny, the bottom of the cake will be soggy and won't cook properly.
  6. 6 Pour hot cream into the crust, bake at 210 degrees for 40 minutes until browned, then refrigerate for 4 hours.

With an appliance

  • Air fryer 1 hr 30 min

    Replace step 6: spray oil around the flan mold, use a 225-degree hot air steamer for 26 minutes and rotate the mold at 13 minutes; the cream surface will develop spots sooner, do not flip, and use a small mold.

Start cooking