Recipe: Flan

Name: Flan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: This is one of the oldest French dessert recipe. The recipe that I am giving you, here, is a basic recipe, feel free to let your imagination wander and experiment.; Flan recipe for 6 people:; 17.75 oz (500g) short crust pastry; 3.2 oz (90g) plain flour; 7.75 oz (220g) caster sugar; 2 teaspoons of vanilla sugar; 6 whole eggs; 3.4 cups (80cl) milk; 0.7 oz (20g) melted butter; 1 pinch of salt

By chef patrick Asfaux 4.9/5 (33 reviews) · 🍳 22 made it

Prep 15 min

Cook 35 min

Total 50 min

Servings 6 serv.

The classic pitfall: batter too hot from the start and your flan cracks during baking. At 180°C for 30 minutes, count on the oven's residual heat for the set. Prepare your flour-sugar mixture the day before if you're worried about forgetting a step.

Ingredients for 6 servings

Adjust for

servings

This is one of the oldest French dessert recipe. The recipe that I am giving you, here, is a basic recipe, feel free to let your imagination wander and experiment.

Flan recipe for 6 people:

17.75 oz (500g) short crust pastry
3.2 oz (90g) plain flour
7.75 oz (220g) caster sugar
2 teaspoons of vanilla sugar
6 whole eggs
3.4 cups (80cl) milk
0.7 oz (20g) melted butter
1 pinch of salt

Step-by-step directions

1 Start your oven at 180C/ 356F.

2 Roll down your dough, prick it with a fork and line a tart mold with it. set aside in the fridge.

3 In a bowl, place the flour and the sugars (caster and vanilla). Add the beaten eggs with the salt, the melted butter, mix well. When this is done, whisk in the cold milk. Make sure that they are no lumps.

4 Fill up the mold lined with the dough, with the egg-milk mixture. Bake for 30 minutes.

If you notice that your flan is starting to burn, cover it with some tin foil.

A chef's advice

Pour your room-temperature batter into a chilled crust: this controlled thermal shock prevents cracks. 30 minutes is exactly what you need for a custard that trembles slightly at the center, no more. Remove it from the oven when it barely jiggles when you shake the pan.