Flan Parisien

The real one! Just like from a Pâtisserie in Paris! I was so happy and all this thanks to a small tip by a French Pâtissier who suggested I put three whole eggs and two egg yolks –instead of the five yolks as most recipes call for.

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1- In a large bowl mix with a mixer on high speed: half a cup of sugar (or a quarter cup of brown sugar), four and half table spoons of Maizena (corn meal) and three eggs plus two egg yolks (five eggs total).
2- When it is all mixed, add still at high speed: half a liter of milk and 125 gr of heavy cream (about a cup).
3- Place in a pot and bring to a boil very gently mixing all the while with a wooden spatula.
4- Pour the mixture in a baking dish (lined with butter and flour) and place in the fridge for one hour.
5- Then bake in a 170º C. oven (medium heat) for 25 minutes. If you have a broiler, broil for a few minutes so that the top is nice and golden.
6- Wait until it cools down a little and place in fridge for at least an hour.

Serve once it is completely cold. It is usually better the next day, as it is with all flan.
I like to add apricots or prunes to the mix and it comes out delicious!

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