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French Flan
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French Flan

This is a set custard tart known as a Parisian flan
Recipe Category: Baking
Makes enough for: 1 flan
All Rights Reserved: Adapted from Not Quite Nigella

Ingredients

For the filling

  • 750 mls milk
  • 375 mls cream
  • 5 egg yolks
  • 2 eggs
  • 185 g fructose
  • 30 g custard powder *
  • 35 g cornflour *
  • 10 mls vanilla extract

For the pâte brisée

  • 125 g butter, softened
  • 125 g fructose
  • 1 egg
  • 280g flour, plus extra for dusting

Method

For the filling

  • Place the milk and the cream into a large sauce pan and bring to blood temperature over a medium temperature
  • While it is heating, place the egg yolk and eggs into a mixing bowl and whisk to slacken
  • Add the fructose, custard powder, cornflour and vanilla and whisk to combine
  • Pour into the milk, stir to combine and lower the temperature
  • Whisk occasionally until it starts to thicken then stir continuously with a wooden spoon until it coats the back of the spoon
  • Pour into a jug and cover the top with cling film and set aside to cool

For the pâte brisée

  • Place the butter and fructose into a stand mixing bowl and cream together until pale
  • Add the egg and continue to beat until combined
  • With the speed set to slow, add the flour 2 tablespoons at a time and beat until the dough just comes together
  • Turn out onto a lightly floured surface and shape into a disc
  • Cover with cling film and place into the fridge for 30 minutes
  • Remove from the fridge and turn out onto a lightly floured surface
  • Leave to rest for 5 minutes before rolling out to 5mm thick
  • Place into a 23cm spring form tin and press the dough into the sides - do not worry if the dough breaks as you can patch work it together
  • Place the tin into the fridge for 30 minutes while you preheat the oven to 200° Celsius
  • Remove from the fridge and pour the cooled custard into the pastry
  • Trim the pastry to just above the custard ** and place the tin onto a baking tray
  • Place into the oven and bake for 25 minutes then reduce the temperature to 150° Celsius
  • Continue to bake for 30 minutes *** and then remove from the oven
  • Allow to cool completely before removing from the tin ****

Notes

* I used a combination of both, but you could use either one or the other, just double up on the weight
** I did not do this which meant I had to trim it after baking which is what caused the crack
*** I baked mine for 25 minutes and the centre was not quite set
**** I have the worst spring form tin which does not allow for the removal of the base