Hi everyone! This year, I’ve really discovered the Parisian Flan, or Baked Custard Pie, and it became one of my favorite dessert ? So after the Vanilla Flan and the Chocolate Flan, I’ve decided to make a Pistachio one. I’ve kept the recipe of the French pastry Chef, Christophe Felder that I find absolutely amazing, and added some pistachio paste. The subtle taste of pistachio makes this Flan even more delicious ? I’ve also wanted to make a dual-colour sweet crust, so I’ve tinted one with cocoa powder and the other with pistachio paste. However, you can also make only one colour, hence you have to double the quantity for one of the two.
For a 18cm in diameter and 6cm high Flan:
Custard cream:
- 3 eggs
- 150g of sugar
- 60g of corn starch
- 2 tbsp of vanilla extract
- A bit of vanilla powder (optional)
- 150g of full liquid cream
- 600g of whole milk
- 70g of pistachio paste
Cocoa crust:
- 50g of butter
- 50g of icing sugar
- 100g of flour
- 20g of unsweetened cocoa powder
- 0,5 pinch of baking powder
- 20g of egg (a bit less than half an egg)
Pistachio crust:
- 50g of butter
- 50g of icing sugar
- 100g of flour
- 1 tbsp of pistachio paste
- 0,5 pinch of baking powder
- 20g of egg
Let’s get started:
We’ll begin with the pistachio crust:
1. In a bowl, combine the softened butter with the flour, baking powder and icing sugar. Mix until you have a sandy texture.
2. Add the egg and the pistachio paste and mix to form a ball. Try not to overmix.
3. Wrap with cling film and refrigerate minimum 30min.
Now for the cocoa crust:
1. Repeat the same steps as for the pistachio crust but add the cocoa powder and remove the pistachio paste.
2. Wrap with cling film and refrigerate for 30min.
3. After the cooling time, divide each crust in half. Combine two halves of different colours and roll them out until you can cut a 18cm circle (~3mm). Place the circle on a baking tray covered with parchment paper.
4. Do the same with the two other halves but roll them out into a rectangle so you can cut 6cm wide strips. If the crust is too soft to be manipulated, place it in the freezer for a few minutes.
5. Place the strips inside the mold and make sure it is perfectly welded with the bottom. Freeze the mold and then cut the surplus of dough if needed.
6. Refrigerate while we make the custard cream:
For the custard cream:
1. Briefly whisk the eggs with the sugar. Add the corn starch and the liquid cream.
2. Bring to boil the milk with the vanilla powder (optional).
3. Pour the hot liquid in 3 times over the egg mixture and whisk.
4. Bring back everything to the saucepan and cook over medium heat, while stirring regularly, until it thickens.
5. Off the heat, add the pistachio paste.
6. Pour the cream into the mold, smooth the surface, and refrigerate until it is completely cold (it takes about an hour).
7. Preheat the oven to 220°C (fan-assisted) and cook the Flan for 20min. Then, increase the temperature to 240°C and cook for 10 more minutes. At the end of the cooking time, you can switch to gril mode for a few minutes if the top isn’t colored enough.
8. Wait until it is completely cold to unmold, otherwise it will collapse. I also suggest you to refrigerate it for at least 4h to make sure it is firm enough.
Your delicious Pistachio Flan is ready! Enjoy!
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.
