Parisian Flan
Ingredients
- 300g Toasted almonds
- 80g Dates
- 60g Melted butter
- 5 Eggs
- 600g Milk
- 250g Heavy cream
- 60g Sweetener (adjust according to preference)
- 60g Cornstarch, tapioca starch, or potato starch
- 1 Teaspoon vanilla extract
Instructions
for the base:
- Blend the toasted almonds, dates, and melted butter until they form a sticky mixture.
- Press the mixture into the base and sides of a baking dish.
- Bake the base for 10 minutes at 180°C (350°F).
for the cream:
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sweetener, starch, and vanilla extract until well combined.
- Pour the mixture over the baked base.
- Bake the flan for 35-40 minutes at 170°C (340°F) until set.
- Remove from the oven and let it cool to room temperature.
- Refrigerate the flan for at least 6 hours before serving.
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