We often imagine the flan pâtissier as a display dessert, a bit technical, reserved for bakers. In reality, it’s mainly a well-managed cream, a calm bake, and a real resting time. It’s the ultimate comfort food dessert: simple, dense, vanilla-flavored, with that cold slice that holds neatly on the plate.
Ingredients :
- Whole milk — It provides the body and milky flavor of the flan, with that round and smooth sensation in the mouth. Choose whole milk rather than semi-skimmed: the cream will be more velvety and less watery after chilling.
- Eggs — They structure the cream and give it its soft yellow color. Use eggs at room temperature if possible; they mix more easily and avoid too abrupt a shock with the hot milk.
- Sugar — It sweetens, of course, but also helps soften the texture and balance the cornstarch. You can slightly reduce the amount if you prefer less sweet desserts, but don’t go too low or the flan will seem flat.
- Cornstarch — It thickens the cream before baking and ensures a clean cut. Sift it or incorporate it gradually to avoid small white lumps that are easily felt in such a smooth cream.
