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Flan patissier

This Parisian apple flan is super delicious with a creamy vanilla pudding. Also known as flan pie, flan pâtissier or flan parisien. A delicious and classic French custard pie.

Flan patissier
1 hours 45 minutes 8 people Pie and cake
Flan patissier

Ingredients

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  • 3 apples, for example, Jonagold or Elstar
  • lemon juice
  • 1 tablespoon sugar or cane sugar
  • 4 tablespoons apricot jam

Dough ingredients

  • 250 grams of all-purpose flour
  • 150 grams of cold dairy butter
  • 100 grams of powdered sugar
  • pinch of salt
  • 3 egg yolks
  • 3 tablespoons cold water

Ingredients pudding

  • 6 egg yolks
  • 120 grams of sugar
  • 600 ml whole milk
  • 200 ml heavy cream
  • 50 grams cornstarch
  • 50 grams of all-purpose flour
  • 1 vanilla pod or 1 tablespoon concentrated vanilla extract
Flan patissier ingredients
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Kitchen equipment

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  • electric mixer or knead the dough by hand
  • cling film
  • medium-sized pan
  • silicone spatula
  • medium-sized bowl
  • whisk
  • fine small sieve
  • pie dish (24 cm - 9.4 inches)
  • rolling pin
  • silicone kitchen brush
  • oven
  • vegetable peeler
  • cutting board & chef's knife


Preparation

1 hours 45 minutes 8 people Pie and cake

View the original recipe via:
https://ohmydish.com/recipe/flan-patissier


Making the dough – 15 minutes

You can knead this dough by hand or use an electric mixer.

Mix flour with powdered sugar and a pinch of salt. Cut the cold butter into cubes and gradually add it to the flour as you knead.

Then add 3 egg yolks and keep kneading. Add 3 tablespoons of cold water and keep kneading until you've reached a dough ball.

Wrap the dough ball with cling film and refrigerate for about an hour. If the dough is colder, you can roll it out more easily.

Making the pudding – 30 minutes

Heat the milk and vanilla over low heat. If you're using a vanilla pod, scrape the marrow out first. Make sure the milk doesn't boil, it shouldn't be too hot.

Combine the egg yolks with 120 grams of sugar in a medium-sized bowl. It's not necessary to beat these with a whisk until the egg yolks have turned white and fluffy.

Slowly add a little of the warm milk and keep stirring to prevent it from creating lumps. Stir in the rest of the warm milk and then sift in the cornstarch and all-purpose flour. Stir again until the custard is smooth.

Pour the mixture back into the medium-sized saucepan, pour in the heavy cream and heat over low heat until the pudding is thickened. Stir regularly to avoid burning and lumps. The pudding is ready when you can draw a line on the spatula and it will remain visible.

Coat the pie dish with butter and dust the work surface and rolling pin with flour. Roll out the dough until it fits in the pie pan. Poke holes in the dough and place the pie crust in the fridge.

Preheat the oven to 165 degrees Celsius or 330 degrees Fahrenheit.

Flan patissier
Flan patissier

Finishing the Parisian apple flan – 1 hour

Meanwhile, peel the apples, remove the core and cut the apples into thin slices. Sprinkle with lemon juice to prevent discolouration.

Pour the pudding onto the pie crust. You can keep a few tablespoons of pudding aside to add later.

Place the thin slices of apple on top of the pudding in an overlapping manner and spoon the last spoonfuls of pudding in the middle if you like.

Flan patissier
Flan patissier

Divide a tablespoon of cane sugar or regular sugar over the apples and bake the apple flan for about 45 minutes. The pudding should be firm and the apples should be golden brown and soft.

Let the apple flan cool slightly. Heat the apricot jam and coat the apples with the jam using a brush. Enjoy!


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