Who doesn’t love a classic French pastry? The flan patissier pate sablee marmiton is a delicious and easy-to-make dessert that will impress your guests. This recipe combines a creamy custard filling with a buttery shortcrust pastry, making for a mouth-watering treat that everyone will love. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a new favorite.
Ingredients
- For the shortcrust pastry:
- 250g of flour
- 125g of butter
- 1 egg yolk
- 50g of sugar
- 1 pinch of salt
- For the custard filling:
- 500ml of milk
- 4 eggs
- 100g of sugar
- 1 tablespoon of vanilla extract
- 50g of cornstarch
Instructions
- Preheat your oven to 180°C.
- In a mixing bowl, combine the flour, sugar, and salt. Cut the butter into small cubes and add it to the mixture. Mix everything together with your hands until you get a crumbly texture. Add the egg yolk and 1 tablespoon of water. Mix until you get a smooth dough.
- Roll out the dough on a floured surface and place it in a 26cm pie dish. Prick the bottom of the pastry with a fork and bake it in the oven for 10 minutes.
- In a separate bowl, whisk together the eggs and sugar until pale and fluffy. Add the cornstarch and whisk again until smooth.
- In a saucepan, heat the milk and vanilla extract until it comes to a boil. Remove from the heat and pour the milk over the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens.
- Pour the custard into the pre-baked pastry shell and bake in the oven for 30 minutes, or until the filling is set and golden brown.
- Remove from the oven and let it cool before serving.
Nutritional Information
One serving of flan patissier pate sablee marmiton contains approximately:
- Calories: 330
- Protein: 7g
- Carbohydrates: 37g
- Fat: 17g
- Sugar: 18g
- Sodium: 120mg
Cooking Time
The total cooking time for this recipe is approximately 1 hour, including prep time.
Equipment
- Mixing bowl
- Rolling pin
- 26cm pie dish
- Saucepan
- Whisk
Serving Suggestions
Flan patissier pate sablee marmiton is best served chilled or at room temperature. You can garnish the top of the flan with fresh fruit or whipped cream for an extra touch of sweetness. Pair it with a cup of coffee or tea for a perfect afternoon treat.
Variations
This recipe can be adapted to suit your preferences. Try adding different flavors to the custard, such as lemon zest or almond extract. You can also experiment with different types of pastry crusts, such as puff pastry or a gluten-free option.
Substitutions
If you don’t have cornstarch, you can substitute it with all-purpose flour. You can also use a pre-made shortcrust pastry if you don’t have time to make it from scratch.
Storage
Store the flan in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to prevent it from drying out.
Tips
- Make sure the pastry is baked before adding the custard filling to prevent a soggy bottom.
- Whisk the custard constantly while cooking to prevent lumps from forming.
- Let the flan cool completely before slicing to prevent the custard from collapsing.
Notes
The flan will be easier to slice if you let it chill in the refrigerator for at least an hour before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the flan up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before serving.
Can I freeze the flan?
We don’t recommend freezing the flan as the custard filling may become watery when thawed.
Can I use a different type of milk?
You can use any type of milk you prefer, such as almond milk or soy milk. However, keep in mind that this may affect the texture and flavor of the custard.
The flan patissier pate sablee marmiton is a delightful French pastry that is easy to make and sure to impress. The creamy custard filling and buttery shortcrust pastry make for a delicious combination that will have your taste buds dancing. Whether you’re a beginner or a seasoned baker, this recipe is a must-try. So go ahead and give it a go, and let us know how it turns out!