Made with St. Villepré® Crème/Dough, St. Villepré® Plate for Lamination and St. Villepré® Cream 35%
How to make Caramel flan
First create the croissant dough. Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed. Add the butter and mix for 1 minute slow and 8 minutes at medium speed. Let the dough rest for 20 minutes in the freezer. Roll the St-Villepré for lamination at 7 mm, give the dough 1 single and 1 double turn and let the dough rest for 20 minutes in the fridge. Roll the down to 3 mm and cut stripes off 50 cm long and 3 cm high. Set these on the edge off a 16 cm cirkel. Cut 15 cm cirkels for the bottom and let rest for 10 minutes at room temperature.
Create the custard cream by bringing the milk and sugar to a boil. Mix the eggs with the cornstarch. Once the milk is boiling add some to the eggs and back in the milk to make a custard cream.
To make the caramel, boil the sugar and glucose until caramel color. Bring the cream to a boil and add to the caramel.
Add the butter, cream and caramel to the custard cream. Mix well, pour in the mould and bake for 40 minutes at 170°C. Once baked, brush sugar water on top.
Find out more
Have any questions about the recipes?