Flan

Name: Flan
Yield: 2 flans (16 cm)
Cuisine: French
Ingredients: 210 g All-purpose flour (T65); 60 g Potato starch; 150 g Butter; 3 g Salt; 6 g Superfine sugar; 20 g Egg yolks; 56 g 2% milk; 900 g 2% milk; 300 g Heavy cream (35%); 2 Vanilla beans; 180 g Eggs; 72 g Egg yolks; 300 g Superfine sugar; 96 g Cornstarch; 100 g Neutral glaze, for hot use; 5 g Non-melting powdered sugar

A baked vanilla custard of milk and cream, set with cornstarch, in a pie pastry made with potato starch. The custard is cooked on the stove until the starch slackens, then poured straight into the cold lined rings.

Makes: 2 flans (16 cm)
Total: 2,458 g

By weight.

Scale flans

Pie pastry

Ingredient	Grams	Baker’s %
All-purpose flour (T65)	210 g	100%
Potato starch	60 g	29%
Butter	150 g	71%
Salt	3 g	1.4%
Superfine sugar	6 g	2.9%
Egg yolks	20 g	9.5%
2% milk	56 g	27%
Total	505 g

Rub the dry ingredients and the butter together until the mix looks like sand.
Add the liquids (egg yolks and milk) and mix the dough briefly.
Chill quickly.
Roll out 2.5 mm thick and line the two 16 cm cake rings.
Refrigerate until needed.

Flan custard

Ingredient	Grams	% of milk
2% milk	900 g	100%
Heavy cream (35%)	300 g	33%
Vanilla beans	2
Eggs	180 g	20%
Egg yolks	72 g	8%
Superfine sugar	300 g	33%
Cornstarch	96 g	11%
Total	1,848 g

Warm the milk and cream with the vanilla pods, split and scraped.
Whisk the eggs, yolks and sugar until pale, then mix in the cornstarch.
Whisk some of the hot milk and cream into the egg mixture.
Cook everything together, whisking, until the starch slackens: the thickened custard loosens slightly.
Pour straight into the cold lined rings and level the top.
Bake for about 45 minutes at 170 °C (350 °F).

Finishing

Ingredient	Grams
Neutral glaze, for hot use	100 g
Non-melting powdered sugar	5 g
Total	105 g

When the flans are cold, brush them with the neutral glaze.
Sprinkle the edges with decoration sugar, a powdered sugar that does not melt.

For bakers in the US

All-purpose flour (T65): French type 65 flour; in the US, an all-purpose flour
Sand: Rub the butter into the dry ingredients until the mix looks like sand (sabler)
Slackens: After boiling and thickening, the starch custard loosens slightly: the sign that the starch is fully cooked
Neutral glaze, for hot use: A clear neutral glaze (nappage) that is heated before brushing
Non-melting powdered sugar: Non-melting powdered sugar (sucre décor or snow sugar); it does not dissolve on moist surfaces

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