Vanilla and Black Sesame Flan

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 125 g Unsalted butter (Cold, cut into cubes)
• 60 g Powdered sugar
• 1 pinch Salt
• 3 units Egg yolks (At room temperature)
• 80 g Almond powder (Optional, adds flavor and structure)
• 500 ml Whole milk
• 100 g Granulated sugar
• 1 bean Madagascar vanilla bean (Scraped, seeds reserved)
• 2 units Whole eggs
• 30 g Cornstarch (Maïzena)
• 30 g Butter (for pastry cream)
• 80 ml Heavy cream
• 30 g Black sesame seeds (To toast)
• 30 g Black sesame paste (black tahini)
• 50 g White sugar (for caramel/praline)

Instructions

1. Prepare the sweet pastry dough

   In a bowl, rub the flour, almond powder and cold butter between your fingertips until a sandy texture forms. Add the powdered sugar, a pinch of salt and the three egg yolks. Mix quickly until a homogeneous ball forms. Wrap in plastic film and refrigerate for 30 minutes.

   Time: PT15M

2. Roll out and line the tin

   On two sheets of parchment paper, roll the dough to 3 mm thickness. Transfer the dough into the tart tin, gently press the edges, then refrigerate for 10 minutes.

   Time: PT10M

3. Black sesame caramel and praline

   Melt 50 g of white sugar in a small saucepan over medium heat until a golden caramel forms. Remove from heat, stir in the toasted black sesame seeds (see step 4) and mix to coat them well. Pour onto a baking sheet, let harden, then coarsely blend to obtain a praline.

   Time: PT12M

4. Toast the black sesame seeds

   Spread the black sesame seeds in an even layer in the Twin Fry basket. Set to 190 °C for 12 minutes. Stir halfway through cooking for even toasting.

   Time: PT12M

   Temperature: 190°C

5. Prepare the sesame pastry cream

   Bring the milk to a boil with the split and scraped vanilla bean. In a bowl, whisk the whole eggs, granulated sugar, cornstarch and butter. Gradually pour the hot milk over the mixture while whisking constantly. Return everything to the saucepan, cook over medium heat, stirring until thickened (5‑7 minutes). Remove from heat and stir in the heavy cream, the remaining butter, and the black sesame paste. Mix until a smooth, creamy texture is achieved.

   Time: PT20M

6. Assemble the flan

   Pour the pastry cream into the pre‑lined tart shell. Spread the black sesame praline over the top in an even layer.

   Time: PT5M

7. Bake the flan in the Twin Fry

   Preheat the Twin Fry to 185 °C (bake mode). Place the tin on the rack lined with parchment paper. Bake for 45 minutes until the center is set but still slightly wobbly.

   Time: PT45M

   Temperature: 185°C

8. Cooling and serving

   Let the flan rest for 1 hour at room temperature, then place it in the refrigerator for at least 1 hour before unmolding and serving.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

38 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour
• Instead of Unsalted butter: margarine
• Instead of Powdered sugar: granulated sugar
• Instead of Egg yolks: whole eggs (adjust quantity)
• Instead of Almond powder: almond flour, ground hazelnuts
• Instead of Whole milk: semi‑skimmed milk
• Instead of Granulated sugar: cane sugar
• Instead of Madagascar vanilla bean: vanilla extract
• Instead of Cornstarch (Maïzena): rice flour
• Instead of Butter (for pastry cream): margarine
• Instead of Heavy cream: cream fleurette
• Instead of Black sesame seeds: white sesame
• Instead of Black sesame paste (black tahini): white tahini

Equipment Needed

• Mixing bowl
• Rolling pin
• Parchment paper
• Tart pan (24 cm)
• Saucepan (induction)
• Whisk
• Silicone spatula
• Kitchen scale
• Twin Fry (double‑zone air‑fryer) by Kozori
• Twin Fry rack
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Rub the dough correctly to achieve a sandy texture.
• Toast the black sesame seeds without burning them.
• Cook the pastry cream without it coagulating.
• Bake the flan at 185 °C for 45 minutes without opening the Twin Fry.

Chef Tips from the Video

• Use very cold butter for the rubbing to obtain a lighter dough.
• Chilling the dough prevents shrinkage during baking.
• Scrape the vanilla along the entire length of the bean to release more aroma than simply splitting the bean.

Troubleshooting

Storage

Refrigerator: Keep covered for a maximum of 2 days.

Freezer: Not recommended; the creamy texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sweet pastry dough the day before and keep it chilled.
• The pastry cream can be made 24 hours ahead and gently reheated before assembly.
• Toasted black sesame seeds keep for 1 week in an airtight jar.