Re: flan

Posted by Gerard on November 20, 1998 at 20:34:21:

In Reply to: flan posted by gina on November 20, 1998 at 12:04:27:

Ok, decide what sort of crust it had, sweet or neutral, then look for foncire or pate a sucre for the crust.
I'd just use a crisco pie crust but I'm not fussy.
The flan mix itself is an easy custard.
17fl oz milk
5 oz sugar
2 eggs
2 1/2 oz corn starch

Vanilla if you want,.

Crack the eggs, add sugar and mix to dissolve the sugar, work the starch into the base.
Bring milk to a boil and work into egg/sugar/starch base with a whip, transfer back into saucepan, stir til it just begins to boil then pour into molds lined with your choice of dough.
My favourite method is doing this with brioche dough lining the mold but make it simpler on yourself and just use a pie dough.

The corn starch can be replaced with cake flour, I don't know which type you ate, so try both.
The fruit flans sound similar to clafoutis, I like apple clafoutis with a sable dough lining the mold, unfortunately these types of pastry aren't exactly popular in the US.
I remember tromping down the streets of paris with my face stuck in a slice of flan, I'm what you might call a common sewer of fine food.
Please let me know how it works, I'll make some for me too.(screw the customers)
Regards, Gerard

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