Ingredients:
For the shortcrust pastry
125 g Flour 00 Protein 9/10 see bag sheet
60g Butter
30 ML cold water (because when you make the dough it shouldn't heat up)
3 g salt
Tip combine all the ingredients and mix them together until they are well blended.
For the Flan
4 medium eggs
170 g Caster sugar
90 g cornstarch
5 g Vanilla essence or the grated peel of an organic lemon
1 liter of whole milk
12 g of butter
Method
Mix the eggs with the granulated sugar and in the meantime bring the milk to the boil,
add the cornstarch and flavorings to the eggs, when the milk boils add it to the mixture of eggs and sugar, and cornstarch, mix well and put everything back on the heat and let it thicken, do not bring to the boil.
When the mixture has thickened, turn off the heat and add the butter, stirring constantly with a whisk to avoid the formation of lumps.
Now let's remove the mold from the fridge with our Brisée pastry and pour our Flan inside the mold and let it cool.
When everything has cooled, put it in the refrigerator for 2 hours or until completely thickened.
Dear friends, subscribe to the channel, click on my image and turn on the bell to stay updated for the next recipes.
hellooooooooo
#croissant #croissant #pasticceremaurocominoli #viennoserie
15 сен 2024
