Parisian Flan
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 1 hour cooling time
Cooking time: 45 minutes
- 125g/4ozs. butter, softened
- 125g/4ozs. caster or superfine sugar
- 1 egg, room temperature
- 280g/9/9ozs. plain all purpose flour (plus extra for rolling)
For filling
- 3 cups milk
- 1.5 cups cream
- 1 cup caster or superfine sugar
- 6 tablespoons cornflour or custard powder
- 5 egg yolks, room temperature
- 2 eggs, room temperature
- 2 teaspoons vanilla bean paste
Step 1 - Make the filling first to allow it time to cool. Heat the milk and cream until simmering. While it is heating up, whisk the sugar, cornflour, egg yolks, eggs and vanilla in a large jug until pale. When the milk in ready, add in the egg mixture and continue to stir making sure that there are no lumps. It will take around 6-7 minutes until it is thick and coats the back of a spoon. Place a sheet of cling film on top and allow to cool.
Step 2 - Make the crust. Beat the butter and sugar together until pale. Add egg and beat until pale and well combined. On slow speed add the flour until just mixed together. Shape into a large flat round and cover with cling film and refrigerate for 30 minutes. Then bring to room temperature for 5 minutes and then place a greased 20cm/8inch springform tin. Don't worry if it breaks, this pâte brisée is very forgiving and you can patch it up. Place in the fridge.
Step 3 - Preheat oven to 200C/400F and when it is ready fill the crust with the cooled custard. Bake for 20-25 minutes until the top is burnished, then reduce heat to 150C/300F and bake until the centre is wobbly but not runny, another 20-30 minutes. Cool completely.