Parisian Flan

March 24, 2018


2 cups whole milk

½ heavy cream

½ cup + 1 tbsp granulated sugar

5 Tbsp corn starch

1tsp good vanilla extract



1-Grease pastry or tart ring with softened butter and flour, tap off excess flour and place ring over  a flat baking tray lined with parchment paper

2-Start heating up milk and heavy cream on low heat

3-In a bowl combine eggs yolks, sugar and vanilla first, beat them correctly and then add cornstarch, beat correctly and let aside.

4-Increase the heat and bring the milk liquid to boil, then turn the heat off

5-Slowly pour the liquid into the yolk mixture ( you can use ¼ cup bowl   to pour the liquid slowly into the yolk mixture )whisking constantly to have homogeneous custard

6-Turn on the heat and bring the custard to boil whisking swiftly on medium heat for 1 to 2 minutes.

7-Pour the hot custard into the prepare pastry ring

8-Let cool completely to room temperature prior before baking

9-Preheat oven at to 400 bake the flan for about 30 to 35 mn or until it caramelizes on surface.

10-Let cool completely and refrigerate overnight


Bon Appetit !




Share on Facebook
Share on Twitter
Please reload

Featured Posts

Easy Potatoes Salad

June 30, 2018

Please reload

Recent Posts

June 30, 2018

May 18, 2018

May 11, 2018

April 28, 2018

April 21, 2018

Please reload

Please reload

Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square