pâtisserie

PARISIAN FLAN

Makes 1 (9-inch) flan

With a velvety custard filling, a flaky Pâte Brisée base, and a splash of Grand Marnier for added zest, our flan is authentically Parisian. It’s important to cover the crust during the last few minutes of baking so you get that beautifully browned top without burning the crust. Let the flan chill overnight so it achieves the subtle jiggle it’s famous for.

3¾ cups (900 grams) whole milk
1¼ cups (300 grams) heavy whipping cream
1¼ cups (250 grams) granulated sugar, divided
1 vanilla bean, split lengthwise, seeds scraped and reserved
5 large eggs (250 grams)
½ cup (64 grams) cornstarch
1 large egg yolk (19 grams)
2 tablespoons (30 grams) orange liqueur*
Pâte Brisée (recipe follows)
2 tablespoons (40 grams) apricot jam, warmed and strained
1 teaspoon (5 grams) water

1. In a large saucepan, heat milk, cream, ¼ cup (50 grams) sugar, and vanilla bean and reserved seeds over medium heat until steaming and an instant-read thermometer registers 180°F (82°C). (Do not boil.)

2. In a medium bowl, whisk together eggs, cornstarch, egg yolk, and remaining 1 cup (200 grams) sugar until smooth. Slowly add hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring constantly, until thickened and an instant-read thermometer registers 185°F (85°C), 5 to 8 minutes. Remove from heat. Strain mixture through a fine-mesh sieve into a large bowl; stir in liqueur. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until chilled, 2 to 3 hours.

3. Preheat oven to 375°F (190°C). Lightly butter a 9-inch springform pan. Line bottom of pan with parchment paper.

4. Let Pâte Brisée stand at room temperature for 5 minutes. On a lightly floured surface, roll Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Freeze for 15 minutes.

5. Trim dough to a height of 2 inches inside pan. Pour filling into prepared crust, smoothing top with an offset spatula.

6. Bake until crust is golden and top of custard is mostly set but still jiggly, 40 to 45 minutes. Increase oven temperature to broil.

7. Cover crust with foil, pressing foil down into pan to reach crust. (Custard should remain exposed.)

8. Broil for 2 to 3 minutes, depending on desired level of char. Let cool to room temperature. Refrigerate overnight.

9. Just before serving, stir together warmed jam and 1 teaspoon (5 grams) water. Brush top of flan with jam mixture. Serve immediately.

*We used Grand Marnier.

PÂTE BRISÉE

Makes 1 (9-inch) crust

2 cups (250 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
1 tablespoon (11 grams) tightly packed orange zest (about 2 large oranges)
½ teaspoon (1.5 grams) kosher salt
¾ cup (170 grams) cold unsalted butter, cubed
¼ cup (60 grams) whole milk
1 large egg yolk (19 grams)

1. In the work bowl of a food processor, place flour, sugar, orange zest, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly, about 5 times. Add milk and egg yolk, pulsing until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for 1 hour.

VANILLA CRÈME CARAMEL

Makes 4 servings

Luxuriously silky and topped with a rich vanilla caramel, this traditional