Looking for the perfect flan recipe? Today, discover Cyril Lignac’s light and gourmet version, without eggs or butter. The famous chef from Tous en Cuisine revisits the Parisian flan with a crispy puff pastry and a melt-in-the-mouth texture. It’s a quick and easy recipe, ideal for treating young and old alike this summer. Get cooking: here’s how to make Cyril Lignac’s flan pâtissier at home!
Cyril Lignac ‘s easy vanilla Parisian flan :
Serves 8:
- 1 puff pastry
- 500 ml full-cream milk
- 150 ml full-cream liquid
- 150 g sugar
- 90 g cornstarch
- 1 bourbon vanilla pod
Step-by-step preparation of the custard flan:
1. Prepare your flan mixture in a saucepan (preferably the day before), starting with the vanilla infusion. Heat the milk to a simmer and add the pulp of the vanilla pod, scraped out with a knife. Turn off the heat and leave to infuse for a few minutes, until the mixture has cooled. Cover and set aside in the fridge overnight to allow the vanilla flavours to infuse to the maximum.
2. The next day, heat the vanilla milk, adding the cornflour and sugar to the mixture. Stir constantly until you obtain a smooth, custard-like cream.
3. As an aside, preheat your oven to 175° (th. 4). In a buttered mold, lightly brown the puff pastry in the oven for about 5 minutes.
4. Pour the flan mixture over the puff pastry and bake for 1h30. Leave the flan to cool before serving. To be a success, your Parisian flan should be a little amber, like Pasteís de Nata. Thepuff pastry should be golden brown.