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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.
25 K
3 hours 25 min.
Easy
5.90 €
1 flan
4 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
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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 | 590 RDI=230 % | 3,020 RDI=290 % | 2,720 RDI=410 % | 3,920 RDI=200 % | 16,390 RDI: 200 % |
| Per 100 g | 50 RDI=20 % | 250 RDI=20 % | 230 RDI=30 % | 330 RDI=20 % | 1,370 RDI: 20 % |
How much will it cost?
- For 1 flan : 5.90 €
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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: Pistachio custard tart, Caramelised apple custards, French custard tart, Crusty pistachio, almond and apricot flan, Parisian-style chocolate custard tart, ... 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: Ch'ti mussel tarts, Shallot confit tart, Leek and artichoke tart à la piémontaise, Chicken and mushroom pie, Thin spinach and potato tart, ... See them all 72
Verbena
Like these other recipes: Apple and blackcurrant tarts, Little apple and verbena tarts, Peach and verbena feuilleté, Chocolate-verbena cream, Pear verbena tarts, ... See them all 7
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