Thursday, May 13, 2010

Tarte au flan

This crust plus this filling plus improvising (some relating to conversions and others due to my own sense of what texture flan custard must have before getting poured into the crust) resulted in something I think kind of looks like flan. Other issues that arose: the tart tin I own is not the appropriate 'host' for a flan (way too shallow, a possible problem given that the thing nearly exploded all over the oven like a wild souffle); I didn't let the dough chill for a whole hour; I didn't pre-bake the crust for terribly long; and so on, and so on. The crust is usually my least favorite part of flan, but you do sort of want there to be enough of it that the custard doesn't coat the bottom of the oven. Yet all so far went according to plan. If it tastes as flan-like as it looks, there goes my principal non-research reason for needing to be in Paris this summer.


WPB said...

I am confused. Crust? On flan?

[Sorry to be single-handedly hogging your comments section.]

Phoebe Maltz Bovy said...

No need to apologize, it's nice to have you back!

Anyway, French flan always has a crust. (Some examples.) It's a very different food from Spanish flan. Both are good, but the French one is one of my favorites. Somehow I only now thought of recreating it at home.