Homemade flan is one of those timeless desserts that spans generations without ever losing its charm. With its melting texture, delicate vanilla flavor, and beautiful, lightly caramelized golden surface, it irresistibly evokes French bakery windows, Sunday afternoon snacks, or even the comforting sweets of childhood. A true star among French pastry classics, it’s much simpler to make than you might think.
Ingredients
For the shortcrust pastry
250 g of flour
125 g cold butter, cut into cubes
1 pinch of salt
1 tablespoon of sugar
5 cl of cold water
For the flan cream:
1 L of whole milk
6 egg yolks
2 whole eggs
200 g caster sugar
90 g of cornstarch
1 vanilla bean (or 2 teaspoons of vanilla extract)
Necessary utensils
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