Verbena flan

A recipe from cooking-ez.com

For 1 flan, you will need:

• 1 1 handful verbena
• 2 900 g Paris flan filling
• 3 2 tablespoons verveine liqueur (optional)
• 4 300 g Puff or flaky pastry (pâte feuilletée)
• Total weight: 1,200 grams

Times:

Preparation	Resting	Cooking	Start to finish
49 min.	2 hours	35 min.	3 hours 24 min.

Step by step recipe

1	Rinse verbena quickly under cold running water, then dry in a tea towel.
2	Separate the leaves from the stems (which you can compost or throw away).
3	Prepare 900 g Paris flan filling, and just as the cream + milk mixture is about to come to the boil, add the verbena leaves, roughly cut with scissors, and leave to infuse for 15 minutes, covered, after boiling.
4	When preparing the flan mixture, pour the cream + milk + verbena mixture over the eggs + sugar, and strain through a sieve to remove the verbena leaves.
5	Press down with a spoon or maryse to release the flavour.
6	Finish the preparation as usual. At the end of the cooking time, you can add 2 tablespoons verveine liqueur to reinforce the taste, and lightly color the flan.
7	Preheat your oven to 200°C (390°F). Place a 20 cm (8-inch) diameter flan ring on a sheet of baking paper on a baking sheet. Line the ring with the puff pastry.
8	Fill with ceramic beads (or other cooking medium), and bake for 15 minutes.
9	Remove beads and paper.
10	Pour in the verbena flan mixture.
11	Place low in the oven and bake for 20-30 minutes.
12	Leave to cool before placing on a plate, then chill in the fridge for at least 2 hours before serving.

Remarks

If you don't use verbena liqueur in step 6, you can add 1 or 2 drops of green food coloring.
You can consult the 3 secrets of Parisian flan page for all the tips you need to know about flans.

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