Classic Flan Pastry with Cooking Chef

Indulge in the rich flavors of a classic flan pastry, perfectly balanced with a smooth and creamy texture, all made possible with the help of a Cooking Chef. This traditional dessert is a staple in many cuisines, and with this recipe, you can create a masterpiece that will impress your family and friends. The combination of caramelized sugar, creamy eggs, and delicate pastry crust will transport your taste buds to a world of pure bliss.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup caramel sauce

Preparation

1. Step 1: Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper
2. Step 2: In a large mixing bowl, combine the flour, confectioners’ sugar, and salt, then add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs
3. Step 3: Press the mixture into a disk, wrap it in plastic wrap, and refrigerate for at least 10 minutes
4. Step 4: On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch
5. Step 5: Transfer the rolled-out pastry to a 9-inch tart pan with a removable bottom, trimming the edges to fit
6. Step 6: In a large bowl, whisk together the granulated sugar, eggs, heavy cream, and vanilla extract until well combined
7. Step 7: Pour the egg mixture into the pastry-lined tart pan and smooth the top
8. Step 8: Drizzle the caramel sauce over the egg mixture in a zig-zag pattern
9. Step 9: Bake the flan for 30-35 minutes, or until the edges are golden brown and the center is set
10. Step 10: Remove the flan from the oven and let it cool to room temperature on a wire rack

Chef’s Tip: To ensure a smooth and creamy texture, it’s crucial to not overmix the egg mixture, and to cook the flan at a moderate temperature, avoiding high heat that can cause the eggs to scramble

Prep: PT10M | Cook: PT30M | Servings: 4 personnes