It’s a rare day when the Frenchman chooses to try a famous pastry chef’s recipe, as he generally doesn’t trust chefs who’ve turned themselves into a “brand.” (My man is old-school French, I tell ya.) But he does tend to think pastry chef Christophe Michalak is one of the more “real” ones out there. The Frenchman used his recipe (though not the recommended pastry ring, as we don’t have one) to tackle the host of egg yolks we had leftover after meringue making. And that means it’s like dessertville in our place at the moment. As it should be.
Parisien Crustless Flan by Christophe Michalak
Serves 4 to 6
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
100 grams of egg yolks (5 to 6 yolks)—it’s best to measure these!
1/4 cup corn starch
18 cm/7-inch pastry ring/round cake mold
1. Bring the milk and cream to a boil.
2. In a bowl, mix the yolks, sugar, and corn starch.
3. Pour the boiling milk over the egg mixture, whisking as you go so the eggs don’t cook. Place back on the heat and whisk. Once it boils again, cook and whisk for 30 seconds. You will feel it thickening.
4. Pour into a baking dish. Cover with Saran wrap, allowing the plastic wrap to directly touch the surface of the mixture (this makes it airtight). Allow to cool completely.
5. Preheat the oven to 180°C/356°F.
6. Butter and flour the pastry ring and place it on a baking sheet lined with silicone paper.
7. Whip the now-cool mixture to soften it and pour it into the pastry ring. It should be about an inch thick. Smooth the surface with a spatula.
8. Bake for about 35 minutes. The flan’s surface will become a rich caramel color with some black spots.
9. Let cool on a rack, remove the pastry ring, and serve it on a cute dish.