The French Flan

Recipe by La Maison De La Créme Elle & Vire®

Servings: Makes 4 Tarts (For 6-8 People Each)

Keywords: The French Flan

Ingredients

Shortcrust Pastry

• 180g Elle & Vire Professionnel® Gourmet Butter Unsalted
• 4g salt
• 5g sugar
• 20g egg yolks
• 50g Elle & Vire® Whole Milk
• 250g flour T55

Vanilla Custard Cream

• 1000g Elle & Vire® Whole Milk
• 1000g Elle & Vire Professionnel® Excellence Whipping Cream
• 110g corn starch
• 15g flour T45
• 350g sugar
• 2 vanilla pods

Procedure

Shortcrust Pastry

1. Soften the butter and mix it with the salt and the sugar.
2. Add the egg yolks and the milk. Be careful not to over whip.
3. Once the preparation is smooth, add the flour and mix very briefly. Store in the fridge.
4. Roll out the dough with a laminator to 0.1 and line the slightly buttered round moulds with the pastry.

Vanilla Custard Cream

1. Heat the milk and cream with the vanilla, add the corn starch and flour, and let it simmer.
2. Add the sugar, mix and pour directly into the pastry shells

Assembly

1. Let it rest at least 4 hours in the refrigerator before baking for 70 minutes at 170 °C (325 °F).

Chef's Tip

"By omitting eggs from this recipe, I am able to create a French Flan with a truly creamy texture."