Parisian Flan – Bruno Albouze

This is it. This flan recipe doesn't have a crust, but you've got to get one of these pastry rings, otherwise you won't be able to unmold it, which would be pretty annoying. To make this fantastic flan, first I am going to heat up my milk and the cream. Separately, I'm going to beat my egg yolks with vanilla and sugar and cornstarch. Without any doubt, this is one of the easiest desserts on earth, and gosh, you will never forget it. Beautiful. When liquid is boiling, turn off the heat and slowly pour the hot milk into the yolk mixture and return to saucepan, whisking constantly. Turn on the heat and bring custard to a boil, whisking swiftly on medium high, and cook for a minute. This reminds me of my childhood so much. It smells like my mom's kitchen. When I used to make flan with her, this is what I used to do, licking off everything. No waste in my kitchen. Next, and that's my secret weapon right there. I am going to let this bad boy cool completely, otherwise if you bake it when the custard is hot, it's going to burst, and that's not what you want. So be patient, and it will pay off. To get the full recipe, go to my website, www.brunoskitchen.net. Thank you guys for watching, and please subscribe, like me on Facebook, and follow me on Twitter, Instagram, and Pinterest. Bye-bye.