Vanilla flan recipe

Difficulty easy

Cooking time 9 minutes

Preparation and rest 30 minutes and 1 night

Recipe for 6 people

Ingredients

75 g of unsalted butter
50 g sifted icing sugar
20 g of raw almond powder
1 g fine salt
1 g of fleur de sel
125 g of T55 flour
25 g whole eggs
115 g egg yolks
600 g of whole milk
160 g UHT cream
2 Tahitian vanilla pods
120 g brown sugar
60 g ofCornflour
A circle 4.5 cm high and 18 cm in diameter

Make this recipe with :

BISOU BISOU Green Tea

13,90 €

BISOU BISOU Green Tea

18,90 €

Ceylon B.O.P. Aislaby Tea

19,30 €

Preparation

Step 1: The crispy sweet pastry

Cream the softened butter with the sifted icing sugar.
Add the almond powder and fine salt.
Add the flour then the eggs and knead without overworking.
Store in the refrigerator.
Roll out the dough to 2.5mm thick.

Step 2: Vanilla flan mixture

The day before, bring the milk and cream to 50°C, add the chopped and scraped vanilla pods, mix with a whisk, cover with cling film and infuse until the next day.
The next day, strain this infusion and bring to the boil.
In a bowl, mix the brown sugar, cornstarch 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, line the sweet pastry, blind bake it and set aside at room temperature.
Make a pastry cream, garnish the base with this hot cream, smooth lightly and bake for 9 minutes at 240°C.
Reserve the whole thing in the refrigerator for several hours.
You will need to wait until it has cooled completely before unmolding the flan.

The Chef's words

This vanilla flan, with its crispy sweet pastry and creamy vanilla custard, is a tribute to traditional French pastry. Every step, from the infusion of vanilla pods to the precise baking, is essential to create a dessert that is both refined and comforting. The contrast between the crunchy texture of the pastry and the softness of the pastry cream offers a taste experience that delights the senses with every bite.