Ingredients
- Milk: 500ml.
- Sugar: 180 g.
- Eggs: 5 egg yolks.
- Starch: Cornstarch (Maïzena) or classic flour.
- Dough: Puff pastry.
- Aromatics:
- Lemon or orange zest.
- A pinch of salt.
- Cinnamon (optional garnish).
Preparation Steps
1. Prepare the dough
- Roll out the puff pastry and cut it into small circles or rolls to fit a muffin tin.
- Butter the mold (if you are not using silicone) and pour the dough into the molds, making sure to cover the bottom and sides well.
2. Prepare the cream
- In a saucepan, mix the sugar and starch (or flour) with a little cold milk to avoid lumps.
- Add the rest of the milk and the citrus zest (orange or lemon) to flavor.
- Heat the mixture over the heat, stirring constantly, until it thickens into a smooth cream.
- Remove from the heat and let cool slightly before incorporating the 5 egg yolks while whisking. Mix until the color is rich and even.
3. Filling and cooking
- Pour the cream mixture into the batter-lined molds, filling them almost to the top.
- Cooking: Bake 200°C for approximately 10 to 15 minutes.
- The flans are ready when the dough is golden brown and the top of the cream has characteristic dark caramelized spots.
4. Service
- Let them cool a little before unmolding them.
- For an authentic touch, you can sprinkle a little cinnamon on top before serving