Parisian Flan
 
Makes 1 (9-inch) flan
Ingredients
  • 3¾ cups (900 grams) whole milk
  • 1¼ cups (300 grams) heavy whipping cream
  • 1¼ cups (250 grams) granulated sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 5 large eggs (250 grams)
  • 1 large egg yolk (19 grams)
  • ½ cup (64 grams) cornstarch
  • 2 tablespoons (30 grams) orange liqueur*
  • Pâte Brisée (recipe follows)
  • 2 tablespoons (40 grams) apricot jam, warmed and strained
  • 1 teaspoon (5 grams) water
Instructions
  1. In a large saucepan, heat milk, cream, ¼ cup (50 grams) sugar, and vanilla bean and reserved seeds over medium heat until steaming and an instant-read thermometer registers 180°F (82°C).
  2. In a medium bowl, whisk together eggs, egg yolk, cornstarch, and remaining 1 cup (200 grams) sugar until smooth. Slowly add hot milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook, stirring constantly, until mixture is thickened and registers 185°F (85°C) on an instant-read thermometer, 5 to 8 minutes. Remove from heat. Strain mixture through a fine-mesh sieve into a large bowl; stir in orange liqueur. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until chilled, 2 to 3 hours.
  3. Preheat oven to 375°F (190°C). Lightly butter a 9-inch springform pan; line bottom of pan with parchment paper.
  4. Let Pâte Brisée stand at room temperature for 5 minutes. On a lightly floured surface, roll Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Freeze for 15 minutes.
  5. Trim dough to a height of 2 inches inside of pan. Pour filling into prepared crust, smoothing top with an offset spatula.
  6. Bake until crust is golden and top of custard is mostly set but still jiggly, 40 to 45 minutes. Remove flan from oven, and increase oven temperature to broil. Cover crust with foil, pressing foil down into pan to reach crust. (The custard should remain exposed.) Return flan to oven, and broil for 2 to 3 minutes, depending on desired level of char. Let cool to room temperature. Refrigerate overnight.
  7. When ready to serve, stir together warmed jam and 1 teaspoon (5 grams) water. Brush top of flan with jam mixture. Serve immediately
Notes
*We used Grand Marnier.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/parisian-flan/