Flan
By Muriel AUBLET-CUVELIER July 15, 2025
Corporate chef
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 |
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 |
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 the infusion over the whitened eggs, yolks, sugar and cream powder, then transfer to the saucepan. Bring the mixture to the boil, whisking briskly with a whisk.
Use immediately.
Board
To avoid lumps, egg yolk can be added at the end if pasteurized.
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