Pistachio custard flan
Pistachio custard tart đź’š | Simple and foolproof recipe
Course: Dessert, Teatime, Pastry, Breakfast, Custard FlanCuisine: FrenchDifficulty: Easy
Servings
10
servingsPrep Time
20
minutesCook Time
1
hour10
minutesTotal time
1
hour30
minutesThis pistachio custard tart delights with its melt-in-your-mouth texture and delicately fragrant flavor, both sweet and intense. A gourmet recipe that elegantly reinvents the traditional flan, perfect for an original and comforting dessert.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
1,5 Liter 1,5 Whole milk
350 g 12 1/3 oz Sugar
150 g 12 1/3 oz cornstarch
5 5 Eggs
4 Spoons 4 Cuillères à soupe tablespoon of pistachio paste
1 1 Puff pastry
Instructions
- Prepare puff pastry in the mold of your choice; any shape is possible. You will need puff pastry on the bottom of your mold and all around the sides, making sure to seal the base to the sides. Then prick the pastry with a fork.
- In a large saucepan, pour the milk and half the sugar. Bring the mixture to a boil, stirring regularly to ensure the sugar dissolves completely.
- In a large bowl, crack the whole eggs and add the remaining sugar. Whisk together. Then, whisk in the cornstarch until the mixture is smooth.
- Once the milk-sugar mixture is boiling, pour it over your egg-sugar-cornflour mixture, and whisk directly.
- Transfer your mixture to your saucepan, return to low heat and cook, stirring constantly. As soon as the mixture begins to boil, remove from the heat, add the pistachio paste, then transfer to the mold previously prepared with the puff pastry.
- Bake for 1 hour at 170°C.
- Allow to cool in a cool place.
Astuces
- Pricking the puff pastry will prevent it from puffing up too much. When it comes out of the oven, the flan will still be slightly wobbly; it will firm up in the refrigerator but will remain creamy. It can be eaten warm—it’s delicious that way too!
