Paris flan filling

A recipe from cooking-ez.com

For 900 g, you will need:

• 1 300 ml whole milk
• 2 300 ml liquid cream
• 3 1 vanilla pod
• 4 3 eggs
• 5 100 g caster sugar
• 6 40 g cornflour
• 7 50 g butter
• 8 80 g dark chocolate (optional)
• 9 80 g Pistachio powder or paste (optional)
• Total weight: 943 grams

Times:

Preparation	Resting	Cooking	Start to finish
14 min.	15 min.	12 min.	41 min.

Step by step recipe

1	Pour 300 ml whole milk into a saucepan on medium heat. Scrape the inside of 1 vanilla pod into it. Mix well and bring to the boil.
2	Take off the heat, cover and leave to infuse for 10 to 15 minutes.
3	Meanwhile, put 3 eggs, 100 g caster sugar and 40 g cornflour into a bowl and mix well.
4	Pour the vanilla milk-cream mixture into this while stirring or whisking gently.
5	Mix thoroughly.
6	Wash the saucepan, then pour the mixture back into it through a fine strainer.
7	You'll see how this eliminates all the solid bits from the mixture (egg shell, remains of vanilla pod, etc.).
8	Put the pan on low heat and allow the mixture to thicken slightly while stirring constantly. Note: This is not essential, but it makes it easier to bake and set your custard afterwards.
9	Take off the heat, then add 50 g butter and mix thoroughly.
10	Finish by giving a blast with a blender to leave the filling smooth.
11	You flan filling is ready for use in your recipe.
12	Chocolate If you'd like to try the chocolate version, at stage 9 (before the butter), add 80 g dark chocolate, preferably in the form of chocolate drops or chips.
13	Mix thoroughly until the chocolate has completely melted in, then carry on the recipe as normal from stage 9.
14	Pistachio If you want to make a pistachio flan version, in step 9 (before the butter) add 80 g Pistachio powder or paste, and whisk until fully incorporated.

Remarks

For the chocolate version, you can use milk chocolate instead of dark.
For a pistachio filling, use pistachio paste instead of the chocolate.

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