Paris flan filling

A recipe from cooking-ez.com

For 900 g, you will need:

• 1 300 ml whole milk
• 2 300 ml liquid cream
• 3 1 vanilla pod
• 4 3 eggs
• 5 100 g caster sugar
• 6 40 g cornflour
• 7 50 g butter
• 8 80 g dark chocolate (optional)
• 9 80 g Pistachio powder or paste (optional)
• Total weight: 943 grams

Times:

Preparation	Resting	Cooking	Start to finish
14 min.	15 min.	12 min.	41 min.

Step by step recipe

• 1: Pour 300 ml whole milk into a saucepan on medium heat. Scrape the inside of 1 vanilla pod into it.
  Mix well and bring to the boil.
• 2: Take off the heat, cover and leave to infuse for 10 to 15 minutes.
• 3: Meanwhile, put 3 eggs, 100 g caster sugar and 40 g cornflour into a bowl and mix well.
• 4: Pour the vanilla milk-cream mixture into this while stirring or whisking gently.
• 5: Mix thoroughly.
• 6: Wash the saucepan, then pour the mixture back into it through a fine strainer.
• 7: You'll see how this eliminates all the solid bits from the mixture (egg shell, remains of vanilla pod, etc.).
• 8: Put the pan on low heat and allow the mixture to thicken slightly while stirring constantly.
  Note: This is not essential, but it makes it easier to bake and set your custard afterwards.
• 9: Take off the heat, then add 50 g butter and mix thoroughly.
• 10: Finish by giving a blast with a blender to leave the filling smooth.
• 11: You flan filling is ready for use in your recipe.
• 12:

  Chocolate

  If you'd like to try the chocolate version, at stage 9 (before the butter), add 80 g dark chocolate, preferably in the form of chocolate drops or chips.
• 13: Mix thoroughly until the chocolate has completely melted in, then carry on the recipe as normal from stage 9.
• 14:

  Pistachio

  If you want to make a pistachio flan version, in step 9 (before the butter) add 80 g Pistachio powder or paste, and whisk until fully incorporated.

Remarks

For the chocolate version, you can use milk chocolate instead of dark.
For a pistachio filling, use pistachio paste instead of the chocolate.

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