Paris flank
Today we have one of the most famous desserts in France and, of course, more precisely in the one known as the city of love, Paris. It is inexplicable Paris flank, Paris flank or pasti flank, is virtually unknown outside the Gaelic state.
The recipe consists of a flan, a little thicker than normal, due to the corn flour, which will be based on a dough of sand. It may seem strange, but it is more of a cake than a flank for both the base and the texture obtained from the liquid mixture. There is nothing I can do but encourage you to make it, because it is a spectacular dessert that will leave everyone who tastes it absolutely and inevitably in love.
Ingredients for 8 people
We start by manually mixing the eggs with the sugar in a bowl and when they have made an emulsion, add the cornflour and stir until integrated.
Then add the vanilla essence and when it is mixed, gradually pour the milk mixed with the cream while whipping.
Since we have mixed everything well, we will put the crushed dough, adapting it to the shape of the rolling form with a diameter of 26 cm, which I used to prepare this recipe (SEE HERE mold).
Then include the mixture in the form using a saucepan. We turn on the oven at 180 degrees with heating up and down WITHOUT a fan.
When it is hot, place the form and bake the Paris flange for about 75 minutes.
After this time we will remove the flange from the oven and wait for it to cool completely before removing it from the mold and eating it.
And that’s it, friends, we finished our recipe for today. I hope you like it a lot Paris flan, an iconic dessert of French pastries. Just for today, I’ll see you in the next recipe, which I’ll post here, elsewhere, in Family Kitchen.
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Now is your time.
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