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.
6,373
Last modified on: September 17th 2023
Keywords for this recipe: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
How long does 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:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 429 Kcal or 1,796 Kj | 57 gr | 306 gr | 273 gr |
| 16 % | 16 % | 21 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 36 Kcal or 151 Kj | 5 gr | 26 gr | 23 gr |
| 1 % | 1 % | 2 % | 3 % |
| Per flan | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 429 Kcal or 1,796 Kj | 57 gr | 306 gr | 273 gr |
| 16 % | 16 % | 21 % | 31 % |
How much will it cost?
- For 1 flan : 5.86 €
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: Pear and chocolate Paris puddings, Caramelized pear custard tart, Pistachio custard tart, Alsatian apple tart, Caramelised apple custards, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Olive twists, Cochelin d'Evreux, Fine multi-tomato tart, Chicken pie, Quick flaky pizza, ... All |
 | Verbena: You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Peach and verbena feuilleté, Pear verbena tarts, Apple and blackcurrant tarts, Little apple and verbena tarts, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.735K 313.7 36 min. January 27th 2017
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.255K4.5 1 hour 1 min. October 17th 2018
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.222K4.5 1 hour 6 min. May 10th 2023
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.173K5 35 min. October 16th 2011
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).88K4 46 min. January 20th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your 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.