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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.

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Last modified on: September 17^th 2023

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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

Change these quantities to make: 1 flan 2 flans 3 flans

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
49 min.	2 hours	35 min.	3 hours 24 min.

At what 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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,915 Kcal or 16,391 Kj	594 gr	3,018 gr	2,715 gr
196 %	228 %	285 %	411 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
326 Kcal or 1,365 Kj	50 gr	252 gr	226 gr
16 %	19 %	24 %	34 %

Per flan
Energetic value	Proteins	Carbohydrates	Fats
3,915 Kcal or 16,391 Kj	594 gr	3,018 gr	2,715 gr
196 %	228 %	285 %	411 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 6.36 $

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: Crusty pistachio, almond and apricot flan, Parisian-style chocolate custard tart, Pear and chocolate Paris puddings, Caramelised apple custards, Alsatian apple tart, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Smart plum tart, Tart Tatin, Mirlitons, Shallot confit tart, Quiche Bretonne, ... All
	Verbena: You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Apple and blackcurrant tarts, Chocolate-verbena cream, Little apple and verbena tarts, Peach and verbena feuilleté, ... All

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