As an amateur, when I was living in the French Alps, I would venture up into the high mountains, riding the passes the Tour de France peloton had ascended. I would spend the day on my bike, stopping at bakeries to buy food for fuel. On easier days, the bakeries along the shores of Lac Leman were the destination. Often, I would buy a Flan, an egg and milk-based tart. Every bakery made them, and I soon discovered which made the best ones. Recently, our good friend, Chris Mathias, who is now working as a chef in France, sent us a recipe for his own Flan, which he’s been making at the restaurant.

-Michael Barry

Pastry Ingredients:

  • 250g flour
  • 125g sugar
  • 125g butter room temp
  • 1 egg
Pastry Directions:
  • Mix all ingredients over low speed just until mixed .
  • Plastic wrap and let rest for an hour or overnight in fridge .
  • Before next step roll pastry and line √† round pastry tray that has been buttered ¬†and floured . There is no need to blind bake for this recipe . Pastry should ideally be about ¬† 3mm thick give or take.
  • Let rest in fridge for for 30 mins at least before trimming edge.
  • For final prep,add warm custard mix .

Custard Filling Ingredients and Instructions:

  • 700ml whole milk
  • 160g sugar
  • Half vanilla bean
  • Gently heat just to very low summer do not boil.
  • Leave to steep while you¬†mix
    • 40g cornstarch
    • 300g creme fraiche
    • 4 egg yolks
    • 1 whole egg
  • Combine¬†all these ingredients and slowly add warm milk mixture. When combined return to pot that you¬†used to heat milk and cook over low¬†heat with a wooden spoon¬†or spatula¬†until it reached the consistancy of custard. Strain through a¬†fine strainer .
  • Cook at 180 C in¬†oven with low fan for 45 mins ¬†(or 200 c for 45 mins with no fan)
  • Let rest at room temp for a¬†couple of hours.
  • Best eaten same day but will hold in fridge for a day or two.

2 thoughts on “Flan Recipe

  1. I still make the Welsh cakes that Michael wrote up a few months ago. They are very popular at the local Tollkeepers’ Museum at Bathurst and Davenport, so popular that they ask for a batch every time they hold a fund-raising tea party. I shall make a batch of Chris’ flans for the next fund-raiser.

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