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Flan Parisienn
Flan Parisienn
| SHORTCRUST PASTRY
1. Place the diced softened butter (16 °C / 61 °F) , salt and sugar in the
bowl of a stand mixer, mix with a paddle attachment until the butter
lightens.
2. Gradually add the egg yolks and milk, mix until smooth.
3. In two lots, add the sifted flour and mix until homogeneous.
4. Wrap the dough with cling film and place it in the fridge for 3 hours
to stabilize.
7. Place the dough circle into the ring and form a shortcrust shell, prick
the bottom with a fork.
8. Place the shell in the fridge until baking for at least 1 hour to stabilize.
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Flan Parisien
for 1 cake d=18 cm
| FLAN MIXTURE
1. Add the milk, cream, vanilla seeds and the vanilla pod itself to a
saucepan. Bring the mixture almost to a boil. Take the saucepan off
the heat, cover with cling film and let it infuse for 1 hour.
2. In a bowl, combine the cornstarch and flour (both sifted), mix with a
whisk. Add the sugar and mix well.
3. Pour 1/3 of the infused cream-milk mixture onto the dry ingredients
and mix until combined with a whisk. Then pour this mixture into the
saucepan with the rest of the milk and cream.
4. Bring the flan mixture to a boil over medium heat, and cook it while
constantly stirring for 2 minutes. It should be boiling well.
5. Remove the mixture from the heat and strain it through a sieve into a
clean bowl to remove any lumps.
6. Pour the flan mixture into the shortcrust shell and place it in the
fridge for 3 hours.
7. Bake the flan in the oven, preheated to 170 °C / 325 °F, for
60–70 minutes until a nice red brown crust has formed.
8. Let the baked flan cool in the ring, then unmold it. For this, run a knife
along the sides of the cake ring and slide the ring off.
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