Parisian Flan

1. 1

   Preheat the oven to 170C.

2. 2

   Butter and flour a 26 centimeter springform pan or metal ring, line the pan with puff pastry dough and refrigerate.

3. 3

   Bring 900 milliliters of milk to a boil with 125 grams of sugar and the vanilla seeds.

4. 4

   Beat the eggs with the remaining 125 grams of sugar, add the sifted cornstarch, and then the remaining 100 milliliters of cold milk.

5. 5

   Slowly add the hot milk and cook on low heat in a medium saucepan, stirring constantly, until it thickens.

6. 6

   Let it cool slightly, then add the heavy cream.

7. 7

   Cool the cream and pour it into the cake pan with the puff pastry dough.

8. 8

   Bake for approximately 1 hour.

9. 9

   Remove the flan from the oven and cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.