Flan Pâtissier, also known as French custard tart, is a delicious dessert made with a smooth custard filling and a buttery crust. Here's a recipe to make Flan Pâtissier:
INGREDIENTS :
Crust :
flour 175g
diced soften butter 85g
vanilla sugar 7.5g(1 sachet )
egg yolk x1
Flan:
milk 500g
Vanilla sugar 15g(2 sachets )
eggs x3
sugar 125g
vanilla extract 1tsp
cornstarch 50g
Instructions:
1. Preheat your oven to 338°F (170°C).
2. To make the crust, in a large mixing bowl, combine the egg yolk, milk, vanilla sugar, and flour. Add the cold cubed butter and rub it into the flour mixture with your fingers until it resembles coarse crumbs.
Knead it lightly until the dough comes together. If needed, add a tablespoon of cold water to help bind the dough. Form the dough into a ball, cover it with plastic wrap, and refrigerate for about 30 minutes.
3. After chilling, roll out the dough on a lightly floured surface until it's large enough to fit a 6-inch (15 cm) tart pan. Transfer the dough to the pan, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.
4. To make the custard filling, split the vanilla bean lengthwise (if using) and scrape out the seeds. In a saucepan, combine the milk, sugar, vanilla bean seeds (or vanilla extract), and the empty vanilla bean pod. Heat the mixture over medium heat until it comes to a simmer. Remove from heat and let it infuse for about 10 minutes.
5. In a separate bowl, whisk together the eggs, sugar, vanilla extract and the cornstarch, until smooth and well combined.
6. Pour the half of warm milk into the egg mixture, whisking constantly. Make sure to pour slowly and whisk vigorously to prevent the eggs from curdling.
7. Once the milk and egg mixture is well combined, return it to the saucepan and cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil. This should take few minutes. Remove the saucepan from the heat and pour the rest milk in the custard filling. Take out the crust from refrigerator. Place the tart pan on a baking sheet. Pour directly over it. Smooth the surface with a spatula.
8. Transfer it to the preheated oven. Bake for about 35-40 minutes or until the custard is set and the top is golden brown.
9. Once baked, remove the tart from the oven and let it cool completely at room temperature. Once cooled, refrigerate for a few hours to allow the custard to firm up.
Before serving, you can sprinkle the top with powdered sugar or garnish with fresh fruits if desired.
Enjoy your homemade Flan Pâtissier!
Flan Pâtissier，也被稱為法國蛋撻，是一種美味的甜點，由光滑的蛋奶餡和黃油外殼製成。 以下是製作 Flan Pâtissier 的食譜：
材料 ：
脆皮 ：
麵粉 175克
切塊軟化黃油 85g
香草糖 7.5g(1包)
蛋黃x1
餡餅：
牛奶 500克
香草糖 15g(2包)
雞蛋 x3
糖 125g
香草精 1茶匙
玉米澱粉 50g
做法：
1. 將烤箱預熱至 338°F (170°C)。
2. 要製作麵包皮，請在一個大攪拌碗中混合蛋黃、牛奶、香草糖和麵粉。 加入冷黃油塊，用手指將其揉入麵粉混合物中，直到它看起來像粗麵包屑。
輕輕揉搓直到麵團混合在一起。 如果需要，加入一湯匙冷水以幫助粘合麵團。 將麵團揉成球狀，蓋上保鮮膜，放入冰箱冷藏約 30 分鐘。
3. 冷卻後，將麵團在撒了少許麵粉的表面上擀開，直到麵團大到可以放入 6 英寸（15 厘米）的撻盤。 將麵團轉移到鍋中，將其輕輕壓入底部並向上壓入兩側。 修剪任何掛在邊緣的多餘麵團。
4. 製作蛋羹餡時，將香草豆縱向切開（如果使用）並刮出種子。 在平底鍋中，混合牛奶、糖、香草豆種子（或香草精）和空的香草豆莢。 用中火加熱混合物直至文火沸騰。 從熱源中取出並讓它注入約 10 分鐘。
5. 在另一個碗中，將雞蛋、糖、香草精和玉米澱粉攪拌在一起，直至混合均勻。
6. 將一半溫牛奶倒入蛋液中，不斷攪拌。 確保緩慢倒入並用力攪拌，以防止雞蛋凝結。
7. 一旦牛奶和雞蛋的混合物充分混合，將其放回平底鍋中，用中火煮，不斷攪拌，直到混合物變稠並沸騰。 這應該需要幾分鐘。 將平底鍋從火上移開，將剩餘的牛奶倒入蛋羹餡中。 從冰箱中取出外殼。 將撻盤放在烤盤上。 直接倒在上面。 用抹刀抹平表面。
8. 放入預熱好的烤箱。 烘烤約 35-40 分鐘，或直到蛋羹凝固且頂部呈金黃色。
9. 烤好後，將蛋撻從烤箱中取出，在室溫下完全冷卻。 冷卻後，放入冰箱冷藏數小時，讓蛋奶沙司凝固。
上菜前，您可以在上面撒上糖粉或根據需要用新鮮水果裝飾。
享用您自製的 Flan Pâtissier！
8 сен 2024
