Verbena flan


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.
16 K
Grade this recipe:
Keywords:
Last modified on: September 17th 2023
For 1 flan, you will need:

Change these quantities to make:
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.
Verbena flan
Rinse verbena quickly under cold running water, then dry in a tea towel.

Stage 2 - 2 min.
Verbena flan
Separate the leaves from the stems (which you can compost or throw away).

Stage 3 - 30 min.
Verbena flan
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
Verbena flan
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
Verbena flan
Press down with a spoon or maryse to release the flavour.

Stage 6
Verbena flan
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.

Stage 7 - 10 min.
Verbena flan
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.

Stage 8 - 15 min.
Verbena flan
Fill with ceramic beads (or other cooking medium), and bake for 15 minutes.

Stage 9 - 3 min.
Verbena flan
Remove beads and paper.

Stage 10 - 3 min.
Verbena flan
Pour in the verbena flan mixture.

Stage 11 - 20 min.
Verbena flan
Place low in the oven and bake for 20-30 minutes.

Stage 12 - 2 hours
Verbena flan
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.
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 recipe590 RDI=230 %3,020 RDI=290 %2,720 RDI=410 %3,920 RDI=200 %16,390 RDI: 200 %
Per 100 g50 RDI=20 %250 RDI=20 %230 RDI=30 %330 RDI=20 %1,370 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Nuts, Gluten, Sulfites
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)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025295 K 24.5 3 hours 8 min.
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016244 K4.4 2 hours 2 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013285 K4.6 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page