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Parisian Flan
Parisian Flan

Before you jump to Parisian Flan recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

For the most part, people have been conditioned to believe that “comfort” foods are not good for the body and have to be avoided. At times, if your comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods can be super healthy and good for you. There are some foods that really can boost your moods when you eat them. If you feel a little bit down and in need of an emotional pick me up, try a number of these.

Eggs, you might be amazed to learn, are great at battling depression. Just be sure that you don’t get rid of the egg yolk. The yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the egg yolk particularly, are high in B vitamins. These B vitamins are fantastic for helping to raise your mood. This is because these vitamins help your neural transmitters–the parts of your brain that control your mood–function better. Try eating an egg and be happy!

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to parisian flan recipe. You can cook parisian flan using 9 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Parisian Flan:
  1. Get Unsalted Butter, For Greasing
  2. Use 100 g Egg Yolks,
  3. Get 120 g Granulated Sugar,
  4. Use 50 g Corn Flour,
  5. Take 500 ml Whole Milk,
  6. Prepare 125 ml Heavy Whipping Cream,
  7. Use 1 TSP Pure Vanilla Paste,
  8. Take Vanilla Bean Ice Cream, For Serving (Optional)
  9. Provide Espresso Granita, For Serving (Optional)
Instructions to make Parisian Flan:
  1. Grease cake pan with butter. - - Line with parchment at the bottom and along the sides. - - Set aside. - - In a large bowl, add egg yolks and sugar. - - Whisk vigorously until the color turns to pale yellow.
  2. You can use a hand mixer. - - Add in the corn flour and continue whisking until thick and smooth. - - Set aside. - - In a sauce pot over medium heat, add milk, cream and vanilla. - - Stir to combine well. - - As soon as bubbles start to form along the edge, remove from heat.
  3. Ladle the milk mixture into the yolk mixture gradually while whisking constantly to temper the yolks. - - Do not add in too quickly or the yolks will scramble. - - Once the mixture has incorporated, add another couple of ladles, repeating the same process.
  4. Once everything is well combined, pour the yolk mixture into the pot with the remaining milk mixture. - - Turn the heat up to medium low. - - Continue whisking vigorously until the mixture has thickened. - - Immediately remove from heat.
  5. Transfer into a large bowl. - - Cover with cling film making sure the cling film is in contact with the custard. - - Chill in the fridge to cool down completely. - - While the custard is cooling down, preheat oven to 200 degrees celsius or 400 fahrenheit.
  6. Once the custard has cooled, remove from fridge and discard the cling film. - - The custard should be hardened. - - Stir vigorously to loosen up the custard with a spatula. - - Transfer onto the prepared cake pan.
  7. Wack into the oven and bake for 30 mins or until the top is golden brown and slightly charred. - - Remove from oven and set aside to cool down. - - You can keep chill in the fridge and serve the next day.
  8. Or you can serve it while it is still warm. - - You can also serve with a scoop of vanilla bean ice cream with some espresso granita.
  9. To make espresso granita, add 2 cups of freshly brewed espresso into a square baking pan. Add sugar to your preference. Stir until the sugar has dissolved. Freeze in the freezer for about 30 mins. Using a fork to lightly scrape the surface to remove some icy bites. Keep doing this at every 20 mins intervals until all the espresso has been scrapped and you are left with a mountain of icy espresso bits.*

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