I know that Bastille Day isn’t until the 14th but with all the beautiful and delicious celebrations around the truly stunning French culture happening this weekend I thought I’d share one of my favourite new dishes. A truly classic and completely perfect Parisian Flan. It’s like a ‘grown up’ vanilla slice - it’s wonderfully simple to make and the silky texture with the signature caramelised top is beyond perfection, I’m even going to be bold enough to say that it’s now one of my top 5 favourite desserts - and terribly popular with my hubbies work which is always so nice! So in honour of Bastille Day and one of my favourite countries in the whole world I hope you enjoy this truly stunning Parisian Flan - it’s a perfect dessert to make over a rainy weekend. x
Sweet Pie Crust
Lightly butter a deep 9” pie dish and line with baking paper - if the paper doesn’t cover the sides, add another piece in the opposite direction, lightly butter between the layers of paper to help them stick.
Add the chopped butter, flour, salt and sugar to a mixing bowl and rub the ingredients together with your fingertips until the mixture starts to combine and feels a little like wet crumbly sand. Add the water and continue to mix with your fingers until a stiff dough forms, continue to gently knead until smooth, but not sticky. Shape the pastry into a ball and tightly wrap it with cling wrap and place in the fridge for at least 30mins.
Preheat your oven to 175°C.
On a lightly floured bench top, roll out your pastry dough to around half a cm thick and gently press into your prepared pie dish - if you have any excess dough around the top gently trim with a knife and keep for another baking day. Place the tart shell back into the fridge while you prepare the custard filling.
Place the vanilla and milk in a heavy based sauce pan and gently heat the milk until warm, but not boiling! Remove from the heat and place a lid on your saucepan, allow the vanilla to infuse into the milk for 20min. Then bring the milk back to a boil.
In another bowl, whisk together the eggs, sugar and corn flour until smooth and combined. Pour into the boiling milk in a thin stream and continue to whisk, the mixture will thicken quickly. Once the custard starts to boil again (large bubbles will start to pop around the sides of the custard) remove from the heat and pour into your prepared tart base. Bake your flan for around 1 hour, checking every 20min, or until the top starts to brown and the filling is set when you wiggle the flan in the oven. Allow to cool at room temperature before generously slicing to share, enjoy. x