flan patissier

Recipe video above. Also known as Parisian Flan, this traditional French custard tart is the most magnificent custard tart in the world (in my humble opinion!). It&#39;s like a giant Portuguese Tart - but better, because there&#39;s so much more custard!The custard is truly incredible - rich, creamy, but not overly sweet. Sets perfectly to cut neat slices but melts in your mouth.DO NOT BE DAUNTED by the lengthy looking instructions. At its core, it is just a puff pastry crust filled with custard. Details are provided to ensure there&#39;s enough information even for less confident bakers.(And PS, it&#39;s SUPPOSED to look rustic!)

Flan Pâtissier (French Custard Tart)

litre / 1 quart milk (, full fat)

vanilla beans (, seeds scraped, beans reserved (Note 1))

caster sugar (, separated)

/ 4.2 oz egg yolks ((~6 to 7 large eggs, Note 2))

tbsp (70 grams) cornflour/cornstarch ((scoop and level, Note 3))

(5 tbsp) unsalted butter

butter

egg yolk (, whisked)

Butter (, for greasing)

Infuse milk: Place milk, vanilla seeds, used beans and 50g (1/4 cup) sugar in a large saucepan over medium high heat. Bring to just before boiling, stirring to dissolve the sugar. Remove from heat, place lid on and leave to steep for 10 minutes.

Yolk mixture: Meanwhile, place egg yolks, egg and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.

Temper eggs: While whisking the eggs, slowly pour in about half the milk in a thin stream. Whisk until combined.

Thicken custard: Pour the egg-milk mixture back into the saucepan then whisk to combine. Place over medium low heat, stirring constantly so the base doesn&#39;t catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously - will become smooth.

Stir 20 seconds after bubbles appear: When the custard is thickened and hot and you see the first big lazy bubbles appear on the base, whisk constantly on the stove for a further 20 seconds then remove from stove. (To check for bubbles, pause stirring for a few seconds)

Butter: Whisk butter in until fully incorporated.

Strain &amp; cool: Immediately strain into a bowl through a fine mesh strainer. Discard vanilla bean. Cover with cling wrap touching the surface. Cool on counter (3 hrs+) then refrigerate 12 - 24 hours. (Note 5)

Creme Patissiere:

Work with pastry as frozen as possible - it&#39;s easier. (Note 4)

Cut base and sides: Cut base out using the inside of the pan as a guide on one sheet of puff pastry. Cut 3 x 5.5cm wide strips on the other sheet of puff pastry.  Place base and sides back in freezer. RESERVE offcuts (for emergency patching).

Line pan: Butter and line the sides of a 20cm/8&quot; springform pan with a 5.5cm / 2.2&quot; strip of baking paper. We are not using the pan base. (Note 6)

Line sides: Place cake pan on a square sheet of baking paper on a plate. (Note 6) Remove cut puff pastry from freezer. Working quickly, when sides have JUST thawed enough to bend, line sides of cake pan with puff pastry, overlapping by 1cm / 0.4&quot;, using water to seal - just press down for now (will seal properly later).

Base: Brush base of sides with water. Fit base into cake pan - see video at X for technique so it doesn&#39;t smear down sides.

Seal pastry: Use the back of a teaspoon to press base into the corner. Then smear the now-thawing puff pastry to full seal.

Prick base: Prick base 30 times with fork. (I always forge!!)

Freeze: Cover with cling wrap, freeze 4 - 24 hours. (Note 4)

Crust:

Preheat oven to 220°C/430°F (200°C fan) for 30 minutes.

Line &amp; fill with beads: Pick up crust using paper and place on tray (on the paper). Crumple 2 x 60cm / 2 feet long sheets of baking paper (Note 7) then fit into crust arranged in X. Fill with baking beads 1cm / 0.4&quot; below rim (Note 8). Press to push paper into corners.

Blind bake 25 min + 5 min: Bake 25 minutes, then use overhang paper to remove beads carefully (if sides look like they will cave in, return to oven with beads for 5 min). Bake 5 minutes then cool 10 minutes. (Seal any visible cracks with puff pastry scraps)

Turn oven down to 200°C/390°F (180°C fan).

Fill with custard: Remove Creme Patissiere from fridge. Whisk to loosen, scrape into crust - fill to 1cm/0.4&quot; below rim. (Leftover custard Note 7) Smooth surface, brush custard surface with egg yolk (use it all).

Bake 65 minutes, rotating tray 180° at 45 minutes. It will puff up in the last 15 ninutes like a souffle. Remove from oven - it will still be very wobbly, have faith! It will set when cool!Golden surface - If the top is not golden like pictured, switch on broiler to caramelise surface. Watch carefully - takes minutes!

Cool on counter for 4 hours (in pan). Transfer to plate (still in pan), cover loosely with cling wrap, then refrigerate 12+ hours.

Serve: Remove from fridge 1 hour prior to serving to bring to room temperature. Cut into slices like cake! The custard will cut neatly (it will not ooze) but when you bite into it, the custard is beautifully soft and creamy. Traditionally eaten as a hand held bakery treat in France but you can use a plate if you&#39;re feeling civilised!

Bake:

Découvrez notre recette facile et rapide de Pasteis de nata sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Pasteis de nata

250 g Pâte feuilletée Voir la recette

g Sucre semoule

Jaunes d’oeufs

cl Crème fraîche

g Beurre

cuil. à café Farine

Zeste de citron non traité

Sucre en grains

Etalez la pâte feuilletée le plus finement possible sur un plan de travail légèrement fariné, puis tapissez-en des petits moules à tartelettes profonds, d’environ 5 à 6 cm de diamètre, préalablement beurrés. Laissez reposer 20 min au frais.

Préchauffez le four th. 8-9 (260 °C). Dans un saladier, mélangez au fouet les jaunes d’œufs avec le sucre semoule jusqu’à ce que le mélange blanchisse. Ajoutez la farine, le zeste de <a href="https://www.cuisineactuelle.fr/recettes-de-cuisine/fruits/citron">citron</a> et délayez avec la crème. Versez le tout dans une casserole et portez à ébullition sur feu doux en remuant constamment.

Au premier frémissement, éteignez le feu. Laissez la préparation tiédir avant de la verser dans les moules. Enfournez 5 à 6 min à 260 °C, puis 10 min à 200 °C jusqu’à ce que la surface soit bien dorée. Dégustez encore tiède.

CUISINE ACTUELLE - Pasteis de nata

Le flan pâtissier maison c'est très facile à faire. Nous vous proposons la recette  traditionnelle  du flan  bien epais  de notre enfance. Il existe aussi le  flan pâtissier sans pâte  encore plus rapide. Aussi appelé tarte flan, voici un flan pâtissier aussi bon que chez le boulanger !

Flan pâtissier comme chez le boulanger

pâte feuilletée

100cl de lait

gousse de vanille

oeufs

160 gr de sucre

120 gr de Maïzena

Mettre le litre de lait à bouillir, en y ajoutant la gousse de vanille fendue en deux. Préchauffer le four à 180°C.

Pendant ce temps, mélanger les œufs, le sucre et la Maïzena, afin d'obtenir une pâte à la texture crémeuse.

Une fois que le lait a bouilli, l'ajouter en mélangeant à la préparation précédente.

Remettre le tout sur le feu, à température moyenne, et mélanger constamment pendant environ 15 minutes, afin que le mélange soit bien épais.

Garnir un moule de la pâte feuilletée, puis y verser la préparation et lisser le dessus.

Laissez refroidir 2h au moins, et voilà, votre flan pâtissier est prêt à déguster !

https://media.ptitchef.com/video/1240.mp4

How to make Flan pâtissier comme chez le boulanger

This Parisian Flan, aka &quot;Flan Pâtissier&quot; in French, is a classic French Dessert that is deliciously creamy. This French Baked Custard Tart is perfect for a dinner party dessert or afternoon tea.

Parisian Flan (Flan Pâtissier)

gr (6 1/2 tablesp.) Unsalted Butter (very soft)

gr (1/3 cup) Confectioner's Sugar (or Powdered Sugar)

Egg (at room temperature)

+ 1 tablesp.) Almond Meal

Table Salt

200 gr (1 1/3 cup) Plain / AP Flour

Eggs (at room temperature)

100 gr (1/2 cup) Caster Sugar (or fine white granulated sugar)

+ 1 tablesp.) Cornstarch (sifted)

250 ml (1 cup) Heavy / Thickened Cream

teasp. Vanilla Paste (or two fresh vanilla bean pods)

1000 ml (4 cups) Full Cream Milk ((Wholemilk))

Place the soft butter and Confectioner&#39;s Sugar in the bowl of your mixer and cream it until just combined. Mix in the Egg and Almond Meal.

Add the Salt and Flour and mix on the lowest speed until just combined.

Divide the pastry in two equal parts. Place them each between two sheets of baking paper each and roll them thinly, about 2 to 3mm or 1/16 to 1/8 inch (see note 1). Place in the fridge to chill and rest for at least 1 hour.

Prepare a large baking tray and line if with a sheet of baking paper or a baking mat. With the first rolled pastry, cut out the bottom of the crust with a 25 cm / 10 inch Pastry Ring (see note 2).

With the second rolled pastry, cut out long strips that are as high as your pastry ring. Place the strips of pastry against the edges of the pastry ring to create the sides of the crust. Slightly overlap each strip and press on the seam to connect them. Gently press on the corner between the bottom and sides to make sure they are touching and avoid any leakage. Cut out any excess pastry with a small sharp knife.

Place back in the fridge to chill and rest for at least 1 hour - or up to 24 hours. 

Sweet Shortcrust Pastry (Pâte Sucrée)

Preheat your oven on 200’C/390’F.

In a large heat-proof mixing bowl, whisk together the Eggs and Sugar until just combined. Whisk in the sifted Cornstarch, then the Cream and Vanilla (see note 3 if using fresh vanilla bean).

Heat up the Milk on low to medium low heat until it simmers. Pour it over the Egg batter while continuously whisking to temper the eggs, whisk well until combined, then transfer it all back into the pot on the stove.

Cook on low to medium low heat until the liquid starts to thicken, continuously whisking to avoid lumps (see note 4). Pour it into the Sweet Shortcrust Pastry.

Place it in the oven and drop the temperature to 180&#39;C/350&#39;F. Bake for about 50 minutes, or until the skin created on top of the baked custard is golden brown (see note 5).

Remove from the oven and leave to cool down at room temperature for about 1 hour, then place in the fridge to chill for at least 3 hours - preferably overnight.

Vanilla Custard

Do you by chance know what the internal temp should be when its done?

Oh this reminds me of a fancy custard tart.  Such great comfort food :)

Another beautiful recipe Sylvie! And such a helpful post. I can’t wait to try this.

This is LITERALLY my idea of heaven - baked custard is my fave kinda dessert!  Once I have unpacked the new home I'm 100% baking this although not sure it'll look as amazing as yours

https://content.jwplatform.com/videos/kP2mjUQ7.mp4

This Parisian Flan, aka Flan Pâtissier in French, is a classic French Dessert that is deliciously creamy. This French Baked Custard Tart is perfect for a dinner party dessert or afternoon tea.

Parisian Flan

Un dessert que tout le monde aime avec juste quelques ingredients. Bien épais et fondant.

Flan pâtissier sans pate

15cl de crème liquide

de sucre en poudre

de maïzena

cuillère à soupe de vanille liquide

Faire chauffer le lait, la crème et et la vanille dans une casserole.

Dans un saladier bien mélanger les oeufs, le sucre et la maïzena

Quand le lait comment à bouillir, verser le lait dans le saladier avec les oeufs, bien mélanger et remettre dans la casserole

A feux moyen, mettre la casserole à chauffer en mélangeant pour pas que le mélange accroche.

Quand mélange a épaissi, le verser dans le moule préalablement beurré et mettre à four préchauffé à 180°C pendant 45 minutes

Sortir du four et laisser refroidir 2h puis laisser au moins 8h au frais avant de le manger.

C&#039;est un retour en enfance que je propose de faire avec ce généreux flan parisien qui n&#039;est qu&#039;autre un flan pâtissier sans pâte. C&#039;est ainsi que ma mère nous le préparait pour le goûter.

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