Made a Parisian flan tonight, based on a Jacques Genin recipe interpreted by Julie Andrieu
A success! Quite creamy contrasted with most custard that can be hard and a bit jelly like. More smooth and slightly more cooked custard will be perfect, said Mr N. I think another vanilla pod will be even better. (At present, 1 pod is used)
I like a lot the tart case, crispy yet buttery. And well, this flan is a real energy booster, with 9 yolks in the custard and I felt recharged after eating a thin slice. Recommended!!
The original version of Jacques Genin looks like this!
Photo by Mercotte, recipe here
