"Simplicity is the ultimate sophistication" LdV

Monday, 13 April 2015



The flan pâtissier is a real French delicacy. I missed it terribly when I arrive in London. It is the first cake I baked. When I invite friends over for a chat tea, I prepare this nice flan. I aim not to do it so frequently nowadays because nearly all my friends know it by now... You will see. It is so easy to do and so good. Maybe a new cake-idea for your school tea ? 

Wine pairing : Fitou (Red) from Languedoc-Roussillon.

A quick glance in your kitchen...

In your fridge
Shortcrust pastry
Crème fraîche

In your cupboard
Vanilla clove
Brown caster sugar

Serves 6
1 shortcrust pastry 
20cl 6,75 oz of crème fraîche
80cl 26,6 oz of milk 
100g 3,5 oz of cornflour 
4 egg yolks 
2 vanilla cloves 
150g 5 oz of brown caster sugar

In a saucepan, bring to the boil the milk, cream and vanilla cloves.
Meanwhile, whisk the yolks with the corn flour and sugar.
Pre-heat your oven to 180°.
Add the boiling milk to the corn flour preparation. Combine well.
Bring this flan base back to the saucepan over a low heat for a few seconds.
The base will thick a little bit like custard. DO NOT COOK IT!
Place the pastry in a Kougelhopf mould (or a deep side tin).
Pour the mixture in.
Cook for 30-35 minutes.
Set aside in the frigde.
Best served chilled.

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