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
3 hours 25 min.
Easy
2 flans
4 IngredientsLast modified on: September 17th 2023
For 2 flans, you will need:
- 1
2 handfuls Verbena - 2
1 kg 800 g paris flan filling - 3
4 tablespoons verveine liqueur (optional) - 4
600 g puff or flaky pastry (pâte feuilletée) - Total weight: 2,400 grams
Change measures:
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
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 1 kg 800 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 4 tablespoons verveine liqueur to reinforce the taste, and lightly color the flan.
At the end of the cooking time, you can add 4 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 | 1,190 RDI=460 % | 6,040 RDI=570 % | 5,430 RDI=820 % | 7,830 RDI=390 % | 32,780 RDI: 390 % |
| Per 100 g | 50 RDI=20 % | 250 RDI=20 % | 230 RDI=30 % | 330 RDI=20 % | 1,370 RDI: 20 % |
| Per flan | 590 RDI=230 % | 3,020 RDI=290 % | 2,720 RDI=410 % | 3,920 RDI=200 % | 16,390 RDI: 200 % |
How much will it cost?
- For 2 flans : 11.75 €
- Per 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)
Paris flan filling
You can get more informations, or check-out other recipes which use it, for example: Black sesame flan, Pistachio custard tart, 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: Smart plum tart, Cochelin d'Evreux, Crusty pistachio, almond and apricot flan, Two-cheese quiche, Vegetable rosette tart, ... See them all 71
Verbena
Like these other recipes: Salad of vine peaches and apricots with verbena, Apple and blackcurrant tarts, Chocolate-verbena cream, Peach and verbena feuilleté, Breton strawberry and verbena tart, ... See them all 7
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011264 K4.1 40 min.
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.February 28th 2012215 K5 30 min.
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...July 25th 2017145 K4 15 min.
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.April 6th 2017117 K 24.5 1 hour 15 min.
Ratatouille
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.September 29th 2013116 K5 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.