The perfect flan exists.
I have tasted and prepared several vanilla flans …….all good, some better than others, but none had ever won me over like this one.
The recipe is by Gregory Doyen.
The addition of cream cheese in the preparation of the flan custard provides a creaminess and a unique structure.
A crunchy shell and a velvety and silky cream inside…..rich in vanilla.
If you have not prepared any flans yet…….this recipe is perfect for you.
Vanilla cheesecake flan
Ingredients
Lemon short crust pastry
- 1.5 cups + 1 tbsp (200 g) pastry flour
- 3 tbsp (20 g) almond flour
- 8 tbsp (115 g) cold diced unsalted butter
- 35 g whole egg, room temperature
- 1/3 cup + 2 tbsp (60 g) icing suga
- Pinch of salt
- Grated zest from 1 lemon (organic)
Cheesecake flan custard
- 1.5 cups + 1 tbsp (370 g) full fat milk
- 1+ 1/3 cup (305 g) full fat cream cheese (Philadelphia)
- Scant 1/2 cup (115 g) greek yogurt (Total Fage 5%)
- 1/4 cup + 2 tbsp (85 g) unsalted diced butter
- Seeds from 1 vanilla pod
- Vanilla powder
- 7 (140 g) medium/large egg yolks
- 1/2 cup + 2 tsp (110 g) superfine granulated sugar
- 1/3 cup (37 g) corn starch (Maizena)
- Pinch of salt
Extra
- Snow icing sugar
- Vanilla bean
- Neutral glaze
Instructions
Lemon short crust pastry
I suggest you to use a kitchen scale.
In the bowl of a stand mixer fitted with paddle attachment, mix flour, butter, almond powder lemon and salt until you get a sandy mixture.
Then, add the sifted sugar and the egg.
Combine until the egg is completely incorporated.
Between 2 sheets of baking paper, roll out the dough 3 mm thick and refrigerate for 8/12 hours.
The day after, line a buttered perforated tart ring (7.5 inches - 19 cm in diameter and 1.78 inches - 4.5 cm in high).
Prick the base of the mastery case with a fork, refrigerate for 2 hours, then freeze.
To bake Cottura short crust pastry
Heat fan oven at 320F - 160°C.
Line the crust with parchment paper, fill with baking beans and bake for 20 minutes.
Remove the beans, then bake for 10 minutes more.
Let the shell cool completely, and prepare the cheesecake flan custard.
Cheesecake flan custard
Warm up the milk, cream cheese, yogurt, butter and salt.
Emulsify egg yolks, granulated sugar and corn starch and vanilla.
Combine both preparations together and cook until you get a soft custard cream texture.
Pour immediately 965 g inside the tart shell
Place in the fridge overnight (8 hours)
To bake short crust pastry + Cheesecake flan custard
Heat fan oven at 310F - 155°C.
Bake 45/50 minutes.
Out of the oven, cool down completely (overnight).
To serve
Glaze, then, spread some not melting sugar on top then cut and enjoy!
Notes
Recipe adapted from Gregory Doyen
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