My best recipe of Parisian flan
My best recipe of Parisian flan. It’s easy, gluten free and delicious!
Flan is probably one of the first thing you learn at baking school in France. It’s a traditional french pastry that you’ll find in every bakeries there, people have flan for breakfast, as a dessert along with a fruit coulis or even as an afternoon snack. Pretty versatile so!
This one has no crust, which makes it lighter, faster to make and gluten free. This is definitely the best recipe of Parisian flan I have tried!
I used a cake ring but you can bake it in any dish that goes in the oven, just don’t forget to use parchment paper to de-mold it more easily.
- ¾ cup milk 180 ml
- 3 tbsp whipping cream 45 ml
- 3.5 tbsp sugar 45 g
- 2 tbsp cornstarch 20 g
- 2 small egg yolks 35 g
- 1 vanilla bean
Start by preparing your cake ring. Place it on top of aluminum foil and wrap the foil up to the side of the ring so that the flan has no chance to escape. Then, spray or brush some canola oil or melted butter inside the mold, add parchment paper on the bottom and you’re ready to bake!
Start by mixing the sugar and the cornstarch in a bowl with a whisk so that you won’t have any lumps. Add the egg yolks and mix straight away. If you don’t, it will create a chemical reaction, the yolk is going to coagulate in contact of the sugar and create clumps.
Pour this mix in a pot, whisk in the cream, milk and vanilla (I like to use a scraped vanilla pod but vanilla paste or even extract will do).
Bring to a boil on medium heat while whisking continuously. Once it boils, keep whisking for a minute or two and pour straight away in the cake ring. Put some saran wrap directly on the custard to avoid a skin forming on top of the flan.
Allow to cool down a bit and put in the fridge for 24 hours or in the freezer for a couple hours before baking.
Remove the saran wrap and Bake at 350 ° F for about 40 minutes. You want the flan to have a nice golden color.
Allow to cool down before de-molding and serve with a red fruits coulis!