Flan

By Manon DEROUET July 15, 2025

Recipe created by Manon DEROUET

Corporate chef

Created on

July 15, 2025

Recipe

Products used

CremePat Chaud

Roll out the dough to a thickness of 3 mm and shape into a 20 x 4 cm circle. Freeze.
Cover with paper and peas and bake à blanc for 25 minutes at 160°C.
Once the base has cooled, bake the flan mixture, then weigh and smooth out 1000 g.
Leave to cool, then bake for 35 minutes at 170°C.
Leave to cool for several hours before serving.

Step 1 Shortbread dough

The ingredients

115g	(23%)	Butter
82,5g	(16,5%)	Powdered sugar
222,5g	(44,5%)	T55 flour
30g	(6%)	Almond powder
50g	(10%)	Whole eggs
500g	(100%)	TOTAL

Process

Place the butter, powdered sugar, flour and almond powder in the bowl of a mixer fitted with the paddle attachment.

Sand at low speed.

Add the eggs and continue mixing at low speed to obtain a homogeneous dough.

Keep refrigerated.

Step 2 Flan maker

The ingredients

42g	(3,5%)	CremePat Chaud ()
588g	(49%)	Whole milk
312g	(26%)	35% liquid cream
6g	(0,5%)	Vanilla bean
96g	(8%)	Whole eggs
48g	(4%)	Egg yolk
108g	(9%)	Sugar
1200g	(100%)	TOTAL

Process

Bring the milk, cream and split vanilla pods to the boil and leave to infuse for 30 minutes, covered.

Chest and bring back to the boil.

Pour a small amount of this infusion over the previously whitened eggs, yolks, sugar and CremePat Chaud, then transfer to the saucepan. Bring the mixture to the boil, whisking briskly with a whisk.

Use immediately.

Assembly

Roll out the pastry to a thickness of 3 mm and shape into a 20 x 4 cm circle. Freeze.
Cover with paper and peas and bake for 25 minutes at 160°C.
Once the base has cooled, bake the flan mixture, then weigh and smooth out 1000 g.
Leave to cool, then bake for 35 minutes at 170°C.
Leave to cool for several hours before serving.

Board

To avoid lumps, egg yolk can be added at the end if pasteurized.