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Vanilla flan recipe

Difficulty easy
Cooking time 9 minutes
Preparation and rest 30 minutes and 1 night
Recette du flan vanille

Recipe for 6 people

Ingredients

  • 75 g of unsalted butter
  • 50 g sifted icing sugar
  • 20 g of raw almond powder
  • 1 g fine salt
  • 1 g of fleur de sel
  • 125 g of T55 flour
  • 25 g whole eggs
  • 115 g egg yolks
  • 600 g of whole milk
  • 160 g UHT cream
  • 2 Tahitian vanilla pods
  • 120 g brown sugar
  • 60 g ofCornflour
  • A circle 4.5 cm high and 18 cm in diameter

Make this recipe with :

Bisou Bisou green tea

12,80 €
Thé Bisou Bisou

Bisou Bisou Green Tea

18,70 €
Thé vert Bisou Bisou

Ceylon B.O.P. Aislaby Tea

19,10 €
Thé Ceylan BOP Aislaby

Preparation

Step 1: The crispy sweet pastry

  • Cream the softened butter with the sifted icing sugar.
  • Add the almond powder and fine salt.
  • Add the flour then the eggs and knead without overworking.
  • Store in the refrigerator.
  • Roll out the dough to 2.5mm thick.

Step 2: Vanilla flan mixture

  • The day before, bring the milk and cream to 50°C, add the chopped and scraped vanilla pods, mix with a whisk, cover with cling film and infuse until the next day.
  • The next day, strain this infusion and bring to the boil.
  • In a bowl, mix the brown sugar, cornstarch and fleur de sel; add the egg yolks and blanch.
  • Make a pastry cream.

Assembly and finishing:

  • In a circle 4.5 cm high and 18 cm in diameter, line the sweet pastry, blind bake it and set aside at room temperature.
  • Make a pastry cream, garnish the base with this hot cream, smooth lightly and bake for 9 minutes at 240°C.
  • Reserve the whole thing in the refrigerator for several hours.
  • You will need to wait until it has cooled completely before unmolding the flan.

The Chef's words

This vanilla flan, with its crispy sweet pastry and creamy vanilla custard, is a tribute to traditional French pastry. Every step, from the infusion of vanilla pods to the precise baking, is essential to create a dessert that is both refined and comforting. The contrast between the crunchy texture of the pastry and the softness of the pastry cream offers a taste experience that delights the senses with every bite.

Sebastien Monceaux

Executive Chef FAUCHON Paris

Summary

To accompany this recipe

New

Thé vert Bisou Bisou Thé vert Bisou Bisou
Bisou Bisou Green Tea
18,70 €
18,70 €

A delicate kiss to infuse, BISOU BISOU tea is a radiant, bold interpretation of FAUCHON's most passionate dessert. A sensory work of art that embodies the passion and creativity emblematic of our house. This fragrant creation unfolds around Sencha green tea, subtly inviting in its wake the sweet, ripe, fruity notes of a strawberry bursting with light. The whole is refreshed by peppermint and mulberry leaf, enveloped in the unctuous sweetness of vanilla, evoking the biscuity notes of this iconic, thousand-faceted dessert. Red pepper blows a seductive breeze over the liqueur, awakening the senses and warming the tea's unique, complex flavour. A sweet kiss to brew, savour and, above all, share.

To accompany this recipe

New

Thé vert Bisou Bisou Thé vert Bisou Bisou
Bisou Bisou Green Tea
18,70 €
18,70 €

A delicate kiss to infuse, BISOU BISOU tea is a radiant, bold interpretation of FAUCHON's most passionate dessert. A sensory work of art that embodies the passion and creativity emblematic of our house. This fragrant creation unfolds around Sencha green tea, subtly inviting in its wake the sweet, ripe, fruity notes of a strawberry bursting with light. The whole is refreshed by peppermint and mulberry leaf, enveloped in the unctuous sweetness of vanilla, evoking the biscuity notes of this iconic, thousand-faceted dessert. Red pepper blows a seductive breeze over the liqueur, awakening the senses and warming the tea's unique, complex flavour. A sweet kiss to brew, savour and, above all, share.

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