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Parisian Flan


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 !

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