Celebrity French pastry chef Christophe Michalak offers his favorite recipe...

FLAN PATISSIER WITHOUT CRUST
... a very-easy dessert to make !




INGREDIENTS (serves 6/8)


2 cups (500g) milk
1/2 cup (125g) liquid cream
1/2 cup (125g) granulated sugar
5 egg yolks (100g)
3 1/2 tbsp (50g) corntarch


DIRECTIONS

Michalak's technique is to combine all ingredients cold. 
Without crust, the French flan is also much more lighter !


In a large saucepan, add first the dry ingredients starting by cornstarch and sugar. Stir to combine. Add the egg yolks and combine until you get a smooth mixture. Add the cream and the milk at the end. 
Place the saucepan on the stove, and bring the mixture to a boil over low heat while stirring constantly. Cook the mixture for about 10 minutes while keeping stirring.
On a baking tray covered with parchment paper, place the cooking ring. Butter and flour the sides.
Pour the mixture in the ring. Reserve at least one hour in the fridge. Chef Michalak suggest even to prepare the batter one day before.
Preheat oven to 340°F (170°C) and bake for 15 minutes.
Leave a room temperature to cold. Unstick the sides with a knife and remove the flan from the ring. Serve cold.

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