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Pistachio Flan
Creamy pistachio flan with a homemade pistachio shortcrust pastry. Ideal for a snack or an elegant dessert, this flan combines a crunchy crust and a silky filling scented with vanilla and pistachios.
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Cost Breakdown
Critical Success Points
- • Do not overwork the shortcrust dough to avoid it becoming elastic
- • Refrigerate the dough for at least 2 hours before rolling it out
- • Let the flan be well chilled before baking to ensure a good rise
- • Bake until the surface is golden and the centre is trembling
- • Allow to cool completely before unmolding
Safety Warnings
- • Be careful of splashes from boiling milk
- • Handle the knife carefully when cutting the rim
- • Use kitchen gloves when removing the dish from the oven
- • Never leave the pastry cream without stirring, risk of burning
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