Flan parisien

What to get ready

• Flour 1.6 lb
• Unsalted butter 14.1 oz
• Fresh milk 8 ½ cups
• Chicken eggs 16
• Sugar 1.1 lb
• Cornstarch 7.1 oz
• Vanilla 2 ⅛ tbsp
• Fresh cream 1 ⅔ cups

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.