Ingredients
Equipment
Method
Preparation Steps:
- In a mixing bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter, and using a pastry cutter or your fingertips, work it into the flour until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg and water. Gradually add the egg mixture to the flour mixture, combining until a smooth dough forms. If the dough is too dry, add a little more water, one teaspoon at a time. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled pastry dough into a circle about 1/8 inch thick. Transfer the rolled dough to a 9-inch tart pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.
- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Return the crust to the oven and bake for an additional 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a double boiler or heatproof bowl over simmering water, combine the whole milk, heavy cream, and split vanilla beans (or vanilla extract). Heat gently until warm but not boiling. In a separate bowl, whisk together the eggs, egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Gradually pour the warm milk mixture into the egg mixture, whisking continuously to prevent curdling.
- Pour the custard filling into the pre-baked crust. Bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be firm and lightly browned. Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- To serve, carefully remove the Flan Parisien from the tart pan. Slice it into wedges and serve chilled or at room temperature. You may garnish with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Notes
- For a more intense vanilla flavor, scrape the seeds from the vanilla beans and add them to the custard mixture.
- Make sure to let the custard cool completely before refrigerating to avoid condensation.
- Use a sharp knife to cut the Flan Parisien for clean slices.
- Experiment with different crusts, such as a graham cracker or almond flour crust, for a unique flavor.