Sometimes grainy, sometimes waterlogged… cooking the flan successfully every time is not an easy thing! We share some tips with you so you never miss it again.
Ultra–regressiveTHE custard pastry is surely one of the French’s favorite treats at snack time! Compound affordable ingredients as the milk and the eggs, this traditional pastry also has the advantage of being very easily made at home, as evidenced by this recipe from chef Norbert Tarayre for a vanilla flan ready in no time. However, the balance between the smoothness of the device And the correct cooking of the dough is not always an easy task. Don’t mention it make it all in flan however, we reveal all our tips for mastering baking without having to go through the bain-marie box !
Baked flan: how to cook it successfully?
A thin shortcrust pastry welcoming a creamy cream with a good taste of egg and vanilla… the pastry flan makes us salivate with deliciousness! If the preparation steps of this classic French pastry recipe are all in all quite simple, when it comes to going into the oven, things often get complicated… The secret to a successful flan lies initially in the choice of mold. Prioritize a circular moldto assure even cooking, with a diameter of 20 cm. Pastry chef’s tip: the higher you choose a mold with higher edges, the smoother your flan will be. Avoid recourse with silicone molds Or porcelain which tend to soften the dough and prefer instead a circle, a loose mold or with a movable tin bottom which have the advantage of facilitate unmolding !
Once ready to bake, place your flan in the bottom of the oven previously heated to a temperature between 170°C And 180°C in rotating heat during 40 minutes. Avoid setting your oven to too high a temperature, this could have the effect of separating the water contained in the eggs during cooking, thus making your flan completely grainy and waterlogged.
How do you know if your flan is cooked?
The flan must be golden on top And slightly wobbly to the touch. Insert the tip of a knife into the center, if it comes out clean and dry, your flan is cooked. If it is slightly dimpled when unmolded, it is overcooked. If you are wondering why your egg custard is watery, It may be from your milk. To get a flan that is both firm and creamyopt instead for whole milk and avoid skimmed or semi-skimmed milk. If you don’t have whole milk at your disposal, you can add a little liquid cream with 30% fat. The ultimate technique for prevent your flan from releasing too much water When cooking, boil the milk for 5 minutes over low heat before adding it to your flan so that as much water as possible evaporates!
Why put the flan in the fridge once cooked?
Advice to impatient gourmands: do not try to unmold your flan straight out of the oven! Let it cool for a few minutes before keep it in the refrigerator for 3 to 4 hours so that your flan has time to firm up and reach the perfect consistency. A thirty minutes before tasting, remember to take it out of the refrigerator and unmold it. In addition to being terribly addictive, flan has a major advantage: it is low in calories compared to other desserts, count on average 150 calories for one serving ! Enough to be tempted by a second part.