The THICKEST French Flan (6cm!) 🇫🇷 Parisian Custard Tart Recipe

Описание: Settle in comfortably... ☕️ and enjoy this relaxing ASMR cooking video. In this no talking recipe, I will show you how to make the authentic Grandma's 6cm French Flan (Flan Pâtissier). Immerse yourself in the cozy sounds of French baking, perfect for sleep, studying, or just unwinding.

👉 Shortcrust pastry recipe:    • La Vraie Pâte Brisée Maison – Simple, Rapi...  

🥣 Ingredients:
Whole Milk: 820g
Heavy Cream (35% fat): 280g
Vanilla: 3 Pods (Essential for the flavor!)
Egg Yolks: 100g (approx. 5-6)
Whole Egg: 50g (1)
Sugar: 180g
Cornstarch: 110g (The secret for the hold)
Butter: 50g
Crust: Shortcrust pastry in an 18cm x 6cm ring.

👨‍🍳 Instructions:
1. Heat milk and cream with vanilla seeds and pods. Let infuse for 20 minutes off the heat.
2. Whisk eggs, sugar, and cornstarch together until smooth.
3. Pour the hot (filtered) milk over the egg mixture, then pour everything back into the pot.
4. Cook over medium heat, whisking constantly, until the cream thickens and boils (cook 1-2 mins after boiling).
5. Remove from heat and stir in the butter.
6. Pour the hot cream immediately into your pastry shell (shell should be very cold or frozen).
7. Baking: 1h20 at 170°C (340°F). A dark skin will form, this is traditional!
8. Patience: Let cool, then chill in the fridge for at least 18 hours before cutting. This is the secret to the creamy texture!