Flan Parisien au Chocolat et a l’Orange
Just like everyone else, this Lockdown is making us slow down and think about the important things in life…like FOOD! Nico made this amazing dessert last week and it disappeared very quickly considering it was just the two of us eating it. This recipe sounds involved, but really there’s just a lot of resting time in between the different stages. Perfect for when you’re at home all day!
Pâte Brisée (Pastry):
190g diced butter (unsalted) at room temperature
5g fine salt
50g milk (5cl)
Dissolve the salt in the milk and slowly pour over the diced butter, stirring with a spatula while doing it.
Add the flour in batches to the butter mixture, still using the spatula to mix it. You will have a lumpy mix at this stage but it’s all good.
Once all the flour is added, pour the mixture onto the bench top and using the palm of your hand press the mixture a few times until it all comes together and smooth. Don’t over work it.
Split the dough in half, and cover. Keep one half in the fridge for 2 hours for the flan, and the other half can be kept in the fridge for a few days or frozen for a later date. This pastry is great for a quiche!
Roll the dough for your flan to approximately 2mm thickness and 30cm diameter (no need to get the measuring tools out for that) and put onto a tray to keep in the fridge for another 30 minutes.
In the meantime, grease the inside of a mould (22cm wide approx. 3cm high) with soft butter. Sprinkle some sugar over the butter so it is fully covered with it, tap the excess out.
Get the dough out of the fridge and put it in the mould, trim the excess and keep in the fridge for another 2 hours.
Flan Mixture (Chocolate Orange Custard):
37cl water (or milk for extra yumminess)
1 orange (use a fine grater to remove the zest. The rest of the orange can be used for something else)
50g 70% dark chocolate (GET IT HERE)
Pre-heat Oven at 190c
In a pan, warm the milk and water.
In a mixing bowl, combine eggs, sugar and corn flour, mix well until light in colour. Pour the warm milk mixture over it, mix well and put it back in the pan. Using a whisk, stir continuously and bring it to a boil, this will thicken your mixture. Once it has boiled well, take it off the heat, add the chocolate and mix well to incorporate.
Pour the mixture in the mould lined with the dough.
Bake for 1 hour.
Once it’s baked, let it cool down completely at room temperature. Once cool, keep refrigerated for 3 hours. Best enjoyed fresh, and trust us, you’ll have no problem eating it all within a couple of days!