My challenge continues… I didn’t think that getting a flan right could be so complicated! It has to be said that there are loads of different recipes and we’re not all looking for the same thing in a flan. Personally, I like a flan to be ultra creamy.
This time, I tried the flan recipe Christophe Michalak style. It’s a crustless flan. But to be honest, I still haven’t found that creamy and light texture I love. That doesn’t mean you won’t like it yourself. If, on top of that, you’re the kind of person who doesn’t like pastry, this recipe is for you!
Ingredients & preparation
1 component · Full recipe
Custard Base
Ingredients
- 500 ml (16.9 fl oz) milk
- 250 g (8.8 oz) full-fat whipping cream
- 125 g (4.4 oz) sugar
- 100 g (3.5 oz) egg yolks
- 50 g (1.8 oz) cornflour
- 1 vanilla pod
Preparation
1
Cut the vanilla pod in half lengthways. Split it open and scrape out the seeds using the blade of your knife.
2
Bring the milk and cream to the boil. Add the vanilla seeds and the pod.
3
In a bowl, whisk together the egg yolks and sugar until the mixture turns pale.
4
Add the cornflour and mix.
5
Pour the hot milk-cream-vanilla mixture over the egg mixture, then return to the saucepan and place back on the heat. Cook for 30 seconds after the mixture comes back to the boil. Transfer to a gratin dish, cover with cling film pressed directly onto the surface and leave to cool completely.
6
Preheat the oven to 180°C / 350°F.
7
Butter and flour the ring, then place it on a baking tray lined with baking paper.
8
Whisk the cold custard to loosen it, then pour it into the ring. Smooth the surface with an angled palette knife.
9
Bake for approximately 35 minutes. The surface of the flan should be a beautiful caramel colour with a few darker spots.
10
Leave to cool on a wire rack, then refrigerate for at least 2 hours.
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