The flan
Back to childhood!
Do you prefer traditional custard or creamy flan?
RECIPE INFO
Servings
6-8
⏲ Time to make
40 min.
⏳ Cooking time
1h20
LIST OF INGREDIENTS
Shortcrust dough (Jacques Genin)
| Ingredients | Quantity |
|---|---|
| Flour | 250 g |
| Soft butter | 180 g |
| Salt | 4 g |
| Superfine sugar | 5 g |
| Egg yolk | 20 g |
| Milk | 50 g |
Flan Stéphane Glacier
| Ingredients | Quantity |
|---|---|
| Whole milk (if possible microfiltered) | 750 g |
| Superfine sugar | 250 g |
| Egg yolk | 60 g |
| Whole egg | 150 g |
| Whipping cream (+30% fat) | 250 g |
| Pastry cream powder (or cornstarch) | 80 g |
| Vanilla bean | x2 |
Quentin Lechat Flan
| Ingredients | Quantity |
|---|---|
| Whole milk (if possible microfiltered) | 715 g |
| Superfine sugar | 155 g |
| Egg yolk | 165 g |
| Whipping cream (+30% fat) | 200 g |
| Pastry cream powder (or cornstarch) | 60 g |
| Semi-salted butter | 100 g |
| Vanilla bean | x2 |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠
Traditional flan : Stéphane Glacier
Creamier flan : Quentin Lechat
