flan-patissiere

Flan Pâtissier aux cerises- Baked Cherry Flan -5/30/09

The Flan Pâtissier aux cerises is another classic French dessert. This dessert has a soft texture and intentionally soggy crust might be a bit strange to Americans, who tend to think that of Flan as being more like crème caramel or custard, but this dessert is extremely popular in France and are sold by slice in any Boulangerie. To the French this dessert is a classic comfort food where people can eat it forever and never get tired of because it is silky, creamy, soft and it has just enough sweetness to enjoy the blend of milk and eggs.

Here I am cutting the flan into small portion. This Flan is always served cold and can be kept in the fridge for at least 3 days.

After school, I remember the numerous times rushing into a Boulangerie, before heading home, and making up my mind to either buy a slice of Flan Pâtissier, perharps a Financier, or maybe a Chausson aux pommes. It was always so difficult to decide because everything looks good when you are so hungry after a long day in school and have to pick only one snack.

Closer look at the Flan

Preparation work..

Preparing the custard by mixing the egg, egg yolk with sugar and milk.

Cornstarch is added and then mixed.

Heating up the milk

Once the milk is hot it is added to the egg mixture spoon by spoon

Whisking until all the milk is used.

Next, the mixture is returned to the pan on medium heat...

The mixture is cooked by whisking constantly until the pastry cream is thicken

The pastry cream is thicken and is transferred to a bowl to cool down.

A piece of plastic wrap in wrap directly on top of the surface so that a skin does not form. The pastry cream will rest for 30 minutes before proceeding.