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.
25 K
3 hours 25 min.
Easy
5.90 €
1 flan
4 IngredientsLast modified on: September 17th 2023
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.
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.
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.
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 | 590 RDI=230 % | 3,020 RDI=290 % | 2,720 RDI=410 % | 3,920 RDI=200 % | 16,390 RDI: 200 % |
| Per 100 g | 50 RDI=20 % | 250 RDI=20 % | 230 RDI=30 % | 330 RDI=20 % | 1,370 RDI: 20 % |
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)
Paris flan filling
You can get more informations, or check-out other recipes which use it, for example: French custard tart, Alsatian apple tart, Black sesame flan, Parisian-style chocolate custard tart, Caramelized pear 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: Courgette tart with mint, Apple Strudel, Small foie gras pasties, Quick flaky pizza, Vegetable pie, ... See them all 72
Verbena
Like these other recipes: Apple and blackcurrant tarts, Salad of vine peaches and apricots with verbena, Chocolate-verbena cream, Pear verbena tarts, Breton strawberry and verbena tart, ... See them all 7
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024294 K4.5 1 hour 25 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020545 K 44.2 14 hours 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017479 K4.2 2 hours 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.79 M 23.4 40 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025484 K 25 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.