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Verbena flan

Name: Verbena flan
Prep time: 2 h 49 min
Cook time: 35 min
Total time: 3 h 24 min
Yield: 1 flan
Cuisine: French
Ingredients: 1 handful Verbena; 900 g paris flan filling; 2 tablespoons verveine liqueur; 300 g puff or flaky pastry (pâte feuilletée)

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.

32 K390377

Duration

3 hours 25 min.

Difficulty

Easy

Last modified on: September 17^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 50 min.

Resting 2 hours

Cooking 35 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.

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.

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.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	49 g RDI=76 %	251 g RDI=95 %	226 g RDI=310 %	326 kcal RDI=16 %	1,368 kJ RDI=16 %
Whole recipe	594 g RDI=914 %	3,018 g RDI=1,139 %	2,715 g RDI=3,719 %	3,921 kcal RDI=196 %	16,416 kJ RDI=196 %