Parisian Flan

For the sweet shortcrust pastry: Organise the necessary ingredients.

Place the soft butter in the stand mixer recipient.

Add the castor sugar...

... flour...

... and baking powder.

Mix the preparation at low speed with the flat beater.

When the texture is similar to a crumble, add the whole egg.

Continue mixing at low speed...

... until the preparation starts gathering...

... into big clusters.

Place the dough on your workbench.

Knead the dough into a ball.

Flatten the dough ball...

... and wrap with cling film.

Refrigerate for at least 30 minutes.

Lining the mould: Take the dough out of the fridge and arrange it on a floured workbench.

Roll out the pastry with a rolling pin to a thickness of 3 mm.

Place a Silpat baking mat over a Silichef XL perforated baking sheet. Place a mousse ring Ø 20cm over the silicone mat.

Wrap the pastry around the rolling pin and gently place it over the mousse ring, greased beforehand.

Line the mousse ring with the pastry. Ease the pastry with your fingers, particularly along the base of the ring.

Slide the rolling pin over the ring to cut the pastry excess.

If needed, cut any pastry excess with a knife.

At this stage, the result should look like this. Reserve in the fridge.

For the flan batter: Organise the necessary ingredients.

Crack the eggs in a mixing bowl. Add half of the castor sugar.

Add the crème pâtissière powder...

... and the liquid vanilla extract.

Combine with a whisk...

... vigorously...

... until homogeneous, without any lumps.

Add the whipping cream and combine.

In a large saucepan, pour the milk and the rest of the castor sugar. Bring to a boil.

Pour the boiling milk over the preparation while whisking.

Transfer the preparation into the saucepan used to boil the milk.

Cook over medium heat, whisking constantly...

... until thick.

Pour the cream over the pastry shell.

Even the surface with a small palette knife.

Bake in a fan-assisted oven preheated at 180°C (gas 4)...

... for 50 minutes.

When cooked, remove from the oven and set aside to cool.

Remove carefully from the ring when the flan is cold. If needed, slide a knife blade between the pastry and the ring.

Gently slide the ring upwards to release it.

The Parisian flan is now ready. Store in the fridge before slicing and serving. Enjoy!