Introducing the world’s biggest custard tart: Flan Pâtissier! Also referred to as Parisian Flan, this unbelievable French tart is sort of a gigantic Portuguese Tart. It’s a flaky pastry crust stuffed with a depraved quantity of creamy and wealthy vanilla custard that glows with a stunning bronze sheen after baking.
To say this factor is magnificent could be the understatement of the yr. Phrases fail me. It’s that good!
Custard for Flan Pâtissier: Creme Patissiere
The custard for Flan Pâtissier is Creme Patissiere, a creamy vanilla custard that’s utilized in many French desserts.
Whereas precise recipes for Creme Patissiere range relying on the supposed use (ie. baked vs not baked; required viscosity for pouring vs piping vs filling vs spreading and so forth), the bottom elements are nearly all the time the identical:
- Eggs – Principally yolks, for richness and likewise to assist set the custard.
Leftover egg whites – Right here’s my record of what I do with them and all my egg white recipes may be discovered on this recipe assortment.
- Cornflour/cornstarch – For setting the custard and making it shiny (common flour makes it uninteresting). Consideration FRENCH READERS: Don’t use yellow cornflour, use white cornstarch!
- Vanilla beans – For a phenomenal vanilla flavour. I used vanilla beans from Vanilla Bean Home (Australian on-line retailer) – plump and stuffed with a beneficiant quantity of vanilla seeds! Vanilla bean paste is an efficient substitute right here.
- Sugar – For sweetness. However not extreme sweetness! One of many issues I am keen on about French desserts is that they’re far much less candy than different typical Western desserts.
- Milk – The liquid for custard. Some recipes additionally use cream, for added richness. I favor the mouthfeel of milk enriched with butter.
- Butter – As above, to counterpoint the custard.
Methods to make the custard for Flan Pâtissier
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