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Homemade Pastry Flan – Easy, Creamy and Foolproof Recipe

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  1. Preheat the oven to 180°C (fan-assisted).

  2. Roll out the shortcrust pastry on a floured surface and line a baking tin with baking paper.

  3. Prick the bottom of the tart with a fork.

  4. Pour the still-hot cream into the mold. Smooth the surface with a spatula.

  5. Bake for 40 to 45 minutes. The surface should be nicely golden (with characteristic dark spots).

  6. Allow to cool completely at room temperature, then refrigerate for at least 4 hours before unmolding and enjoying.

Tips for making successful homemade flan

  • Whole milk  : Do not use skim milk, as whole milk ensures a rich, creamy texture.

  • Cornstarch  : Respect the proportions carefully. Too much will make the flan rubbery.

  • Baking  : Don’t be afraid of brown spots on top. These are what give the typical flan taste.

  • Resting  : The flan must rest in a cool place to hold its shape when cut. Do not serve it lukewarm.

Serving suggestions

  • Serve the flan with a  red fruit coulis  or  an apricot compote  to add a tangy touch.

  • It also goes very well with  vanilla black tea  or strong coffee.

  • For an even more indulgent version, you can add a little caramel to the mold before pouring in the cream.

Nutritional Information (per serving, for 8 servings)

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