One of my favorite pastries is flan pâtissier. When I get home after a day's work, I often head over to my baker to get a piece of this delicious custard. With vanilla, chocolate, pistachios or even chestnuts, whatever the flavor the flan is definitely a delightful treat.
In order to enjoy this treat a bit more, I made a homemade flan. While the recipe itself is fairly easy, this custard pie is the ultimate test of patience for foodies like myself. Once cooked, you will have to wait at least 12 hours before you can taste it. If you are making flan for the first time, it is essential to be patient. Once the custard is cooked, you should not take it out of the mold or try to taste it because otherwise it may collapse. The first step in the recipe is the making of the custard dough. This is quite close to a classic sweet pie dough, with a hint of softness on top. For the custard, or the "flan", it is very close to a pastry cream. Given the quantity, I recommend using a large saucepan or a container with high edges.
For a pie mold 20 cm in diameter and 4 cm high
125 g butter (at room temperature)
90 g icing sugar
30 g almond powder
250g of flour
1 pinch of salt
500 g whole milk
1 tbsp vanilla extract
100 g sugar
6 egg yolks
40 g cornstarch
140 g sour cream
70 g butter
Making the dough
Check that the butter is soft and at room temperature. The butter should neither be too hard nor melted. If the butter is too cold, microwave it for a few minutes.
Mix together the butter and the sugar.
Add the egg and mix well.
Add the almond powder, salt and flour and knead the dough until the ingredients are well incorporated.
If you have a stand mixer, you can perform the previous steps with the kneading tool.
Put the dough in plastic wrap and put it in the fridge for 1 hour.
Making the custard
Heat the milk and vanilla extract over medium heat until simmering.
In parallel, whisk the egg yolks with the sugar. Add the cornstarch and keep whisking.
Add a third of the milk to the egg, sugar and starch mixture. Mix well then put everything back with the milk and cook over a medium heat, whisking constantly.
Remove from heat when the custard comes to a boil.
Take the dough out of the fridge and pour the custard into it.
Preheat the oven to 170 ° C and bake for about 45 minutes or until caramelized on the surface of the blank.
Remove from the oven and leave to cool for 2 hours at room temperature, then 12 hours in the fridge.