Classic French Flan (Pastry Cream + Vanilla Sablé) - by Chef Dominique Ansel

One of my favorite things to eat growing up in France is a classic flan - it's simple to make with just two elements made from everyday pantry staples: vanilla sablé (base) + pastry cream (filling), recipes in by new book #EveryoneCanBake (out now at DominiqueAnselBook.com). I've already showed you the sablé recipe and how to fonçage the dough into a tart ring a few posts back (here: • My Go-To Vanilla Sablé... ), but this time we're using a 3" tall X 8” wide tart ring and filling the raw tart shell with finished pastry cream, then baking it altogether to create our flan. Here's what you'll need:
PASTRY CREAM INGREDIENTS
535 g (2 1/4) cups whole milk
130 g (2/3 cup) sugar
50 g (1/3 cup) cornstarch
185 g (9 large) egg yolks
110 g (8 tbsp, or 1 stick) unsalted butter, cubed, at room temp
1. Combine milk & 65 g (1/3 cup) of the sugar in a medium saucepan. Bring to a boil over medium heat, whisking continuously. Remove from heat.
2. Whisk together remaining 65 g (1/3 cup) sugar & cornstarch in a large bowl. Slowly whisk in 1/2 cup of the warm milk mixture.
3. While whisking, add egg yolks to the cornstarch mixture one at a time, whisking until each yolk is incorporated before adding the next.* Pour the tempered egg yolk mixture into the pan with the remaining milk mixture.
* This is called tempering, and is used to gradually raise the temperature of a cold/room-temp ingredient (in this case, yolks) by adding small amounts of warm liquid, to prevent the cold ingredient from cooking too quickly. If you added all the warm liquid to the eggs without tempering them first, you’ll end up with scrambled eggs.
4. Cook the pastry cream over medium-low heat, whisking continuously, until it thickens to a pudding-like consistency, about 5 min. Remove from heat. Add butter & whisk until evenly combined and the pastry cream is pale yellow with a smooth, glossy texture without any lumps. Let cool & then chill before using.
TO ASSEMBLE THE FLAN
Butter the inside of your tart ring. While your pastry cream is still warm (not piping hot) or chilled from the fridge, pour into the raw tart shell, stopping 1/4” from the top. Bake at 350F (175C) until the top is dark brown, 25-30 min. Let cool completely (you can also chill it in the fridge) before unmolding, slicing, and serving.
Happy baking, everyone! #EveryoneCanBake
(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)
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[@toshiyukisuzuki7610]

Chef, respect and hats off to you for unselfishly sharing your recipes in your book for our brothers and sisters who do not have access to your awesome book.
God bless and replenish you always♥️

[@kcet1948]

I bought the book. Can you provide more videos from the book.

[@Jason-ml3vs]

Looks delicious.

[@wrldtrvlr4vr]

Thank you chef for sharing this recipe. I love French flan and look forward to making it.

[@abdulazeezalshareef]

Chef Dominique, thank you for sharing your tremendous knowledge and skill with us. I just wish we had the measurements for the sable to go with the pastry cream so that we know what we need to make the base that fits the amount of cream you made here.

[@chefsaiful3400]

I am enjoying your videos, thanks so much

[@jeffharris1637]

Just bought the book from Amazon , love it and so easy to get great results 👍👍👍

[@siromar99]

That looks great!

[@cathouze4809]

Hi Chef. I would like to get your book too. How can I get it. I'm from Sri Lanka. Love your recipes and the way you teach. Thank you soo much.

[@ibelieveinyour]

Yum

[@sabrinagiang]

Please upload your French toast recipe! 😋

[@user-mm6bz4lp6r]

쩐다...

[@frantisekkitzberger6837]

thanks for a great recipe, i have the book but i see there one problem, the real ammount of cream for such size ring is actually twice as big. i already myde it couple of times, but there is always just about half of the ring filled with this ammount

[@sandrasanchez7331]

What is the dry ingredient added after the flour?

[@ibelieveinyour]

Corn starch

[@sandrasanchez7331]

@@ibelieveinyour maybe it was powdered sugar because I understood corn starch, but there was one that was hard to understand. Thank you.

[@Smellslikegelfling]

I tried the recipe and baked at 350F in convection oven, but mine never got browned like that. Ive seen sone recipes ask for 425F.

[@dentonlillie7644]

What was the height of the tart ring used in the original sable recipe video?

[@Smellslikegelfling]

Appears to be 2 inches tall and either 8 or 9 inch diameter.

[@cherylteoys2902]

Amazing recipe. However, the sable recipe from the other video did not give enough dough to fit the 8"x3" pan. The pastry cream from this video was also not enough to fill the 8"x3" ring. From observation of the video, the ring that was used to make the flan patissier was shorter than 3" tall ring.

[@Smellslikegelfling]

Yeah the ring he's using appears to be 2" tall. Most French flan recipes I've seen call for a 7x2.5 or 8x2 ring mold.

[@alessandroluce]

No vanilla on pastry cream :(

[@radoslav.rachev]

Please stop making videos in portrait :( Amazing channel, very difficult to watch.

[@Khayziegarcia]

isnt it vanilla supposed to be in the pastry cream?