FLAN CREMEUX RECIPES

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FLAN CRéMEUX



Flan crémeux image

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Total Time 13 hours 40 minutes

Prep Time 1 hours

Yield 1

Number Of Ingredients 15

Pâte sucrée
125 g beurre doux
1 pincée de fleur de sel
85 g de sucre glace
55 g Oeuf (1)
30 g de poudre d'amande
250 g de farine T55
Appareil à flan
435 g lait entier
16 g sucre vanillé
95 g de sucre en poudre
100 g jaune d'oeuf
35 g Maizena
125 g crème fraiche épaisse entière (35%)
60 g beurre demi-sel

Steps:

  • "Préparer la pâte sucrée - Dans le bol du robot, mélanger le beurre avec le sucre glace et la fleur de sel jusqu'à ce qu'il devienne pommade. - Ajouter ensuite l'œuf et la poudre d'amande. Mélanger jusqu'à obtenir une masse homogène. - Ajouter la farine et mélanger jusqu'à obtenir une pâte homogène. Ne pas trop la travailler. Lorsqu'elle forme une boule, la récupérer et la mettre dans du film cellophane. Placer au frigo pour 1h environ. - Fleurer votre plan de travail avec un peu de farine, de même que votre rouleau à pâtisserie. Abaisser la pâte sur 3 mm d'épaisseur. - Beurrer votre cercle à entremets. Venez découper votre pâte à l'aide de votre cercle. Ce sera le fond de votre flan. Déposer votre cercle avec le rond de pâte sur une plaque recouverte de papier sulfurisé (ou mieux, d'un silpain). - Couper ensuite des bandes de 4 cm de large, pour faire le tour de votre flan (vous aurez peut être à abaisser votre pâte à nouveau. Garnir votre cercle en mettant les bandes de pâtes tout le long (idéalement, il faut 2 bandes max). Avec votre doigts, venez légèrement souder les bandes de pâtes avec le socle. - Placer la plaque avec le cercle au congélateur (pour que la pâte durcisse) le temps de préparer l'appareil à flan. Préparer l'appareil à flan pâtissier à la vanille - Préchauffer votre four à 165°C (chaleur tournante). Mettre votre grille au milieu du four. - Dans une casserole, verser le lait et la moitié du sucre. Ajouter le sucre vanillé dans le lait. Faire chauffer le lait pour faire infuser la vanille (cette étape peut être faite pendant que vous faites refroidir votre pâte au frigo par exemple). - Dans un cul de poule, verser le reste du sucre avec les jaunes d'œufs et la maïzena. Mélanger avec un fouet pour obtenir une préparation homogène (pas besoin de fouetter). - Verser le lait chaud par dessus tout en remuant, puis immédiatement remettre le contenu dans la casserole et faire chauffer doucement jusqu'à épaississement. Entre temps, ôter les gousses de vanille. Faire chauffer pendant 2 à 3 minutes tout en mélangeant pour bien homogénéiser la préparation. - Hors du feu, ajouter la crème fraîche épaisse et les morceaux de beurre. Bien mélanger. Montage et cuisson - Sortir la plaque avec le cercle de pâte du congélateur. - Verser la préparation sur la pâte, en la passant à travers un tamis pour bien l'homogénéiser. - Enfourner directement votre flan pour 45 mn à 50 mn de cuisson. Le flan doit être légèrement coloré sur le dessus. - A la sortie du four, le flan est encore tremblotant. Laisser le refroidir à température ambiante pendant 4 à 6 heures. Ôter le cercle et déposer le flan sur l'assiette de service lorsqu'il est froid."

Nutrition Facts : Calories 0 calories, FatContent 0 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 1 Serving (1411g), SodiumContent 0 mg, SugarContent 0 g, TransFatContent 0 g

CREAMY CARAMEL FLAN RECIPE: HOW TO MAKE IT



Creamy Caramel Flan Recipe: How to Make It image

A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 7

3/4 cup sugar
1/4 cup water
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Nutrition Facts : Calories 345 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 140mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 41g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 10g protein.

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