August 25, 2019

My best recipe of Parisian flan

Name: Parisian flan
Prep time: 20 min
Cook time: 50 min
Total time: 1510 min
Ingredients: 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

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This is 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.

Parisian flan

Crustless Parisian flan, recipe for a Ø 6 inch – 16 cm cake ring

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Prep Time 20 mins

Cook Time 50 mins

Resting time 1 d

Total Time 1 d 1 hr 10 mins

Course Dessert

Cuisine French

Servings 8 people

Ingredients

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

Keyword Crustless flan, GF dessert, Parisian flan

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).

Custard in a pot, with a whisk — Before cooking

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.