Éric Kayser welcomes Christophe Michalak who gives us the recipe of his flan

Once again, Éric Kayser welcomes an outstanding guest, the talented Pastry Chef Christophe Michalak.
In this video, he tells us the secrets of one of his childhood’s sweets: the most iconic French Bakery Pastry’s classic: the pastry Flan (the custard tart).

The Recipe:

Let the butter soften at room temperature.
Place the softened butter in a mixing bowl.
Add the brown sugar, baking powder, and flour.

Knead the dough until you first achieve a crumbly texture, then a more compact texture.

Place a sheet of parchment paper at the bottom of your round baking pan.
Grease the edges of the pan with butter or oil.

Spread the dough evenly at the bottom of the pan using your fingers (without pressing it down too much).
Blind bake the crust for 10 minutes at 160°C.

Pour the milk into a saucepan.
Split the vanilla bean in half and scrape out the seeds with a knife.
Add the cream to this mixture.
Bring it to a boil.

Meanwhile, in a mixing bowl, whisk together the brown sugar, cornstarch, and egg yolks. Mix for two to three minutes until the mixture lightens. Do not over-whisk.

Once the milk has boiled, remove the vanilla pod from the saucepan (feel free to blend it to make vanilla sugar).

Pour half of the hot liquid mixture into the bowl with the egg mixture.
Whisk this new mixture thoroughly.

Pour the combined mixture back into the remaining liquid in the saucepan.
Bring to a boil while stirring continuously.
After boiling, keep stirring for one more minute while the saucepan remains on the heat.

Off the heat, add the orange blossom water.

Pour the custard onto the pre-baked crust, filling two-thirds of the pan.

Let it cool for 30 minutes.

Then bake for 30 minutes at 160°C.

Allow it to cool completely.

Treat yourself to a small piece, close your eyes, and relive your childhood.

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