Flan Pâtissier

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# Flan Pâtissier
This is more of a traditional French Flan, not much different than Traditional American versions however this doesn’t have the caramelized top. The Flan was prepped, baked, and served in a custom New Years Panibois wooden baking mold
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**Ingredients (1 Flan)**
* Your Choice of Pastry Dough:
* *Shortcrust Pastry, Sweet Pastry Dough, Puff Pastry*
* 1 Egg
* 1/4 Cup + 2 Tsp (60g) Granulated Sugar
* 1 ¼ Tsp Vanilla Extract
* ¼ Cup (60ml) Heavy Whipping Cream
* 1 Cup (240ml) Whole Milk
**Method**
*Pastry Dough*
* Trace your baking mold using a knife and cut a single circle and place into the bottom.
* Cut two strips of dough 2¼” by 6¾”
* Place inside the mold on the edges
* Combine the bottom edges to the circular mold with your fingers by pinching lightly
* Freeze while preparing the pastry cream
*Pastry Cream*
* In a bowl whisk together 1 egg with ½ the sugar and the cornstarch.
* Add heavy whipping cream and whisk again, set aside for later.
* Place a pot on the stove and combine milk and the other half of the sugar along with vanilla extract.
* Mix and bring to boil under medium to high heat.
* When boiling (look for bubbles on the sides of the pot) pour hot milk over the egg/cornstarch mixture you set aside earlier.
* Mix everything and bring back to the heated pot.
* Continue to cook under medium to high heat.
* Whisk continuously until cream thickens.
* Continue to whisk until you have achieved a soft and smooth cream (mayonnaise consistency)
* Transfer to a shallow dish, cover, and refrigerate for at least 1 hour prior to use or until cream is cold.
*Finish & Bake*
* Preheat oven to 430° F.
* Remove mold with dough inside from the freezer.
* Whisk cold cream before pouring into the Cocotte baking mold.
* Smooth the top and bake
* 20 minutes at 430° F then 10 minutes at 465° F to achieve a browned top.
* Let Flan cool completely
* It is always better if eaten cold so let it chill in the refrigerator overnight!
* ENJOY!
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