This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Verbena flan
In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan.
29 K390377
Last modified on: September 17th 2023
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 for this recipe
Preparation
50 min.
Resting
2 hours
Cooking
35 min.
All in all
3 hours 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
Rinse verbena quickly under cold running water, then dry in a tea towel.
Stage 2 - ⌛ 2 min.
Separate the leaves from the stems (which you can compost or throw away).
Stage 3 - ⌛ 30 min.
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.
Stage 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.
Stage 5
Press down with a spoon or maryse to release the flavour.
Stage 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.
At the end of the cooking time, you can add 2 tablespoons verveine liqueur to reinforce the taste, and lightly color the flan.
Stage 7 - ⌛ 10 min.
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.
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.
Stage 8 - ⌛ 15 min.
Fill with ceramic beads (or other cooking medium), and bake for 15 minutes.
Stage 9 - ⌛ 3 min.
Remove beads and paper.
Stage 10 - ⌛ 3 min.
Pour in the verbena flan mixture.
Stage 11 - ⌛ 20 min.
Place low in the oven and bake for 20-30 minutes.
Stage 12 - ⌛ 2 hours
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.
You can consult the 3 secrets of Parisian flan page for all the tips you need to know about flans.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 594 RDI=914 % | 3,018 RDI=1,139 % | 2,715 RDI=3,719 % | 3,915 RDI=196 % | 16,391 RDI: 196 % |
| Per 100 g | 49 RDI=76 % | 251 RDI=95 % | 226 RDI=310 % | 326 RDI=16 % | 1,366 RDI: 16 % |
How much will it cost?
- For 1 flan : 5.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Paris flan filling
You can get more informations, or check-out other recipes which use it, for example: French custard tart, Parisian-style chocolate custard tart, Pistachio custard tart, Alsatian apple tart, Black sesame flan, ... See them all 9
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Cheese and tomato tart, Koulibiak in pie dish, Tomato and courgette tart, Apple Pie, Vol-au-vent cases, ... See them all 72
Verbena
Like these other recipes: Little apple and verbena tarts, Peach and verbena feuilleté, Salad of vine peaches and apricots with verbena, Breton strawberry and verbena tart, Pear verbena tarts, ... See them all 8
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices. December 19th 2010221 K4.9 25 min.
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot oven. August 26th 202177 K 14.8 50 min.
Pollack fillet baked with rice and vegetables.
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven. September 25th 201676 K4.3 1 hour 7 min.
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety. July 5th 201762 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.