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Recipe for vanilla custard

By François Daubinet 

Recipe for a vanilla custard for 6 people

  • 75 gr of soft butter
  • 50 gr of sifted powdered sugar
  • 20 gr of raw almond powder
  • 1 gr of fine salt
  • 1 gr of fleur de sel
  • 125 gr of Flour T55
  • 25 gr whole eggs
  • 115 gr of egg yolks
  • 600 gr of whole milk
  • 160 gr of UHT cream
  • 2 Tahitian vanilla beans
  • 120 grams of brown sugar
  • 60 gr of Maizena
  • A circle 4.5 cm high and 18 cm in diameter

Préparation

step 1: The crispy sweet dough

  • Cream the tempered butter with the sifted powdered sugar.
  • Add the almond powder and fine salt.
  • Add the flour and then the eggs and knead without breaking the dough.
  • Reserve in the refrigerator.
  • Spread the dough to a thickness of 2.5mm.

step 2: Vanilla Flank Machine


  • The day before, bring the milk and cream to 50°C,
  • add the vanilla beans cut and scraped, mix with a whisk, film and infuse until the next day.
  • The next day, strain the infusion and bring to a boil. In a bowl, mix the brown sugar, Maizena and fleur de sel;
  • add the egg yolks and blanch.
  • Make a pastry cream.

Assembly and finishing :

  • In a circle 4.5 cm high and 18 cm in diameter, darken the sweet dough, bake it white and set it aside at room temperature.
  • Make a pastry cream, garnish the bottom with this hot cream, smooth slightly and bake for 9 minutes at 240°C.
  • Reserve the whole in the refrigerator for several hours.
  • You will have to wait until it has cooled completely before removing the flan.

 

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