Paris flan

Paris flan


  1. Wheat flour 250 g.
  2. Butter 125 g
  3. Water 65 g.
  4. Salt 5 g.
  5. Orange zest 1 tsp
  6. Milk 300 ml.
  7. Cream (20% and above) 300 ml.
  8. Yolks 4 pcs.
  9. Corn starch 60 g.
  10. Sugar 120 g.
  • Main ingredients


Cooking the dough. To do this, put flour, orange zest, salt, and diced chilled butter in a blender bowl. Chop until fatty crumbs are obtained.
Pour in water and knead the dough as quickly as possible. You cannot knead too long, otherwise the butter will melt and the dough will turn out tough. We form a ball from the dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

While the dough is cooling, prepare a custard. Beat the yolks with sugar until the mass whitens. Add starch and whisk again.
Mix milk and cream, pour into a ladle or pan. We put the pan on the fire and bring to a boil. Turn off, cover and let stand for 10-15 minutes.

In a thin stream with constant whipping, pour hot milk into the egg mixture. Pour the milk and egg mixture into the pan.
We put on a small fire and cook, constantly stirring with a whisk, until the mixture thickens.

Remove from the stove, transfer to a bowl and cover the surface of the cream with cling film so that it does not form a crust.

We take out the dough from the refrigerator. We roll it into a layer with a thickness of 2-3 mm. Gently wrap the dough on a rolling pin to transfer to the mold.
We put the dough to the bottom (it is better to take a detachable form).

We prick the dough with a fork in several places, put the foil or parchment and pour the load - beans, rice, peas.
We send to the oven preheated to 170 degrees for 12-15 minutes. We take out, remove the load. We shift the cream into the base, level it.
We send the form to the oven (do not change the temperature) and bake for an hour. The top of the flan should redden. Cool completely and serve.