Creamy Vanilla Flan by @bourbon_noire

1h45

8 servings

🌾

250 g

Flour

🌰

30 g

Almond powder

🍬

90 g

Icing sugar

🧂

2 g

Salt

🧈

120 g

Butter

🥚

3

Egg

🥛

500 ml

Whole milk

🥛

130 ml

Heavy cream

🍬

90 g

Sugar

🌽

40 g

Cornstarch

🍦

1

Vanilla bean

🍬

Brown sugar

  1. Mix
    • Flour
    • Almond powder
    • Salt

    Mix the flour, almond powder, icing sugar, salt and butter until a sandy texture forms.

  2. Add
    • Egg

    Add the egg and mix with the paddle attachment on speed 1 in the stand mixer; stop as soon as the dough comes together.

  3. Step

    Fraiser the dough 2 to 3 times with the palm of the hand.

  4. Roll

    Roll out the dough between two sheets of baking paper and let it rest in the refrigerator for at least 30 minutes.

  5. Line
    • Butter
    • Brown sugar

    Butter the tart ring, optionally adding a little brown sugar for a caramelized touch, then line it with a disc for the base and strips for the sides.

  6. Trim

    Trim the excess dough to get clean edges.

  7. Place

    Place the tart shell in the freezer for 30 minutes.

  8. Cream
    • Vanilla bean
    • Whole milk
    • Heavy cream

    Infuse the split vanilla bean in the milk and cream, then bring to a boil.

  9. Whisk
    • Egg
    • Sugar
    • Cornstarch

    Whisk the eggs with the sugar, then incorporate the cornstarch.

  10. Pour
    • Egg
    • Whole milk
    • Heavy cream

    Gradually pour the hot liquid over the egg mixture while whisking.

  11. Pour
    • Flour
    • Almond powder
    • Salt

    Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened.

  12. Pour

    Pour the custard immediately onto the frozen tart shell.

  13. Bake

    Bake for 40 to 45 minutes at 180°C.

  14. Cool

    Let the flan cool completely, then refrigerate for at least 6 hours, ideally overnight.

Creamy Vanilla Flan by @bourbon_noire

1h45

8 servings

🌾

250 g

Flour

🌰

30 g

Almond powder

🍬

90 g

Icing sugar

🧂

2 g

Salt

🧈

120 g

Butter

🥚

3

Egg

🥛

500 ml

Whole milk

🥛

130 ml

Heavy cream

🍬

90 g

Sugar

🌽

40 g

Cornstarch

🍦

1

Vanilla bean

🍬

Brown sugar

Preparation Steps

  1. Step 1/14

    Mix the flour, almond powder, icing sugar, salt and butter until a sandy texture forms.

    🌾Flour
    🌰Almond powder
    🍬Icing sugar
    🧂Salt
    🧈Butter
    🥣Mixing bowl

  2. Step 2/14

    Add the egg and mix with the paddle attachment on speed 1 in the stand mixer; stop as soon as the dough comes together.

    🥚Egg

  3. Step 3/14

    Fraiser the dough 2 to 3 times with the palm of the hand.

  4. Step 4/14

    Roll out the dough between two sheets of baking paper and let it rest in the refrigerator for at least 30 minutes.

    🥖Rolling pin
    📜Baking paper

  5. Step 5/14

    Butter the tart ring, optionally adding a little brown sugar for a caramelized touch, then line it with a disc for the base and strips for the sides.

    🧈Butter
    🍬Brown sugar
    🍰Tart ring

  6. Step 6/14

    Trim the excess dough to get clean edges.

    🔪Knife

  7. Step 7/14

    Place the tart shell in the freezer for 30 minutes.

    🍰Tart ring

  8. Step 8/14

    Infuse the split vanilla bean in the milk and cream, then bring to a boil.

    🍦Vanilla bean
    🥛Whole milk
    🥛Heavy cream
    🍲Saucepan

  9. Step 9/14

    Whisk the eggs with the sugar, then incorporate the cornstarch.

    🥚Egg
    🍬Sugar
    🌽Cornstarch
    🥄Whisk
    🥣Mixing bowl

  10. Step 10/14

    Gradually pour the hot liquid over the egg mixture while whisking.

    🥄Whisk

  11. Step 11/14

    Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened.

    🍲Saucepan
    🥄Whisk

  12. Step 12/14

    Pour the custard immediately onto the frozen tart shell.

    🍰Tart ring

  13. Step 13/14

    Bake for 40 to 45 minutes at 180°C.

  14. Step 14/14

    Let the flan cool completely, then refrigerate for at least 6 hours, ideally overnight.

Composition

Ingredients

Types

Grains, Nuts, Sweeteners, Spices, Dairy, Eggs, Starches

Ingredients

Flour, Almond powder, Icing sugar, Salt, Butter, Egg, Whole milk, Heavy cream, Sugar, Cornstarch, Vanilla bean, Brown sugar

Notes

Flour (for the sweet pastry), Butter (cold), Egg (for the pastry, for the custard filling), Heavy cream (at least 30% fat), Sugar (for the custard filling), Vanilla bean (split)

Allergens

Gluten, Tree nuts, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, soy-free

Calories

320 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 34g, Fat: 17g, Fiber: 1g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 140mg, Potassium: 120mg

Vitamins

Vitamin A: 150µg, Vitamin D: 0.4µg, Vitamin B2: 0.15mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

45 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Whisk, Saucepan, Rolling pin, Baking paper, Tart ring, Knife

Appliances

Stand mixer, Oven, Refrigerator, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Everyday, Special Occasion, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@bourbon_noire

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Smooth, Flaky, Crumbly

Flavors

Vanilla, Sweet, Buttery, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3 to 4 days (covered or in an airtight container,keep chilled), freezer : not recommended (custard texture degrades upon freezing and thawing)