Parisian Vanilla Flan
Makes:
one 8-inch (20 cm) springform pan
Serves:
8-10
Prep Time:
35 minutes, plus chilling
Cook Time:
70 minutes
Category:
This was the very first recipe I started playing with for this book because I was determined to recreate the flan I remembered from past trips to Paris. To make it tall and sliceable, this delectable tart uses a thicker, richer pastry cream than a traditional one, and then it gets baked for quite some time to brown the top. That contrast between the pastry cream and its caramelized top is almost reminiscent of a crème brûlée.
Notes: The flan will keep in an airtight container in the fridge for up to 4 days.
Ingredients
Thick vanilla pastry cream:
- 2 cups (500 mL) 2% milk
- ¾ cup (175 mL) whipping cream
- 1 vanilla bean or 1 Tbsp (15 mL) vanilla bean paste
- ⅔ cup (140 g) packed light brown sugar
- 6 Tbsp (50 g) cornstarch
- 6 large egg yolks
Assembly:
- ½ recipe Anna’s Classic Pie Dough
- ¼ cup (60 mL) apple jelly or strained apricot jam, for glazing (optional)
Step by Step Instructions
Step 1
Infuse the milk. Measure the milk and cream into a medium saucepan and scrape the seeds of the vanilla bean into the pot (or add the vanilla bean paste). Heat over medium heat, whisking occasionally, for 15 minutes, to infuse the vanilla flavour into the milk. Set aside to cool completely to room temperature (or infuse the milk a day ahead and chill).
**If you have neither a vanilla bean nor vanilla bean paste, use vanilla extract instead but skip this step of heating the milk. Add 1 Tbsp (15 mL) extract immediately after you have cooked and thickened the pastry cream on the stovetop.
Step 2
Line the pan with pastry. Dust a work surface lightly with flour. Roll out the pie dough into a circle just under ¼ inch (6 mm) thick. Lightly dust an 8-inch (20 cm) removable-bottom fluted tart pan with flour. Line the bottom and sides of the pan with the dough, taking time to press into the edges, then trim away any excess dough from the top of the pan. Chill the pie shell for at least 30 minutes.
**You can also bake this tart in a 9-inch (23 cm) springform pan, but trim the pastry to 2 inches (5 cm) from the bottom of the pan; the pastry cream will not fill the larger pan entirely, and any pie dough above the fill line will burn in the hot oven.
Step 3
Preheat the oven to 350°F (180°C).
Step 4
Make the pastry cream. Whisk the brown sugar and cornstarch together in a medium saucepan and whisk in the cooled milk followed by the egg yolks. Bring to a simmer over medium heat, whisking constantly until the custard has thickened and bubbles begin to break the surface. The custard will be thick.
Step 5
Fill the dough and bake. Immediately pour the hot custard into the chilled pastry-lined pan and spread to level it. Place the pan on a baking tray and bake for about 45 minutes, until the top of the custard browns extensively. Cool the flan in its pan on a cooling rack (this step can take up to 2 hours) and then chill for at least 3 hours.
Step 5
Glaze the tart. To add a shine that highlights the browned custard, melt the apple jelly (or strained apricot jam) in a small saucepan over low heat. Brush the top of the flan with the jelly and chill until ready to serve.
