Christophe Michalak and Eric Kayser's flan recipe

Published by Manon de Sortiraparis · Photos by Manon de Sortiraparis · Published on December 2nd, 2020 at 09:03 p.m.
Christophe Michalak and Eric Kayser give you the recipe for their famous flan pâtissier, one of the greatest classics of French pastry making!

Baker Eric Kayser invited his friend and famous pastry chef, Christophe Michalak, to concoct a pastry flan together.

Today, the two friends share with you the secrets of making this sweet treat from their childhood and one of the greatest classics of French pastry.

And below, you will even find a video to help you make the recipe, step by step!

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The recipe of the flan of Christophe Michalak and Eric Kayser

Ingredients :

Basque shortbread dough:
30g of semi-salted butter (a little more for greasing the mold)
30g brown sugar
50g of flour T45
5g of baking powder

350g semi-skimmed milk
100g of fresh cream
60g brown sugar

30g of cornstarch
10g of orange blossom
60g of egg yolks
1 vanilla pod


Let the butter soften out of the fridge. Put the soft butter in the bottom of a chicken. Add the brown sugar, baking powder and flour.

Knead your dough so that you get a crumble texture at first, then a more compact texture.

Place a sheet of parchment paper in the bottom of your baking pan. Grease the sides of the pan with butter or oil. Place the dough in the bottom of your pan with your fingers (without compacting it too much). Bake the dough for 10 minutes at 160°C.

Pour the milk into the pan. Divide the vanilla in half and scrape out the seeds with your knife. Add the cream to this preparation. Bring to a boil.

At the same time, in your bowl, whisk together the brown sugar, cornstarch and egg yolks for two to three minutes until the mixture turns pale. Do not whisk for too long. Once the milk is boiled, take the pod out of the pan (feel free to blend it to make vanilla sugar).

Pour half of the liquid mixture into the mixture in the bowl and whisk this new mixture together. Pour this mixture into the remaining mixture in the pan. Bring to a boil, stirring constantly. After boiling, continue to stir for one minute, still with the pan on the induction plate.

Remove from the heat and add the orange blossom. Pour the cream over the pre-baked pastry two-thirds of the way up the pan. Let cool for 30 minutes.

Bake for 30 minutes at 160°C. Let cool before eating.

And now discover the recipe on video:

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Practical information
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