Petits Flans à la Vanille Ultra Croustillants : Recette Facile et Addictive ! 🤤

Ingredients

• 10 sheets Phyllo Sheets (keep covered with a damp cloth to prevent drying)
• 130 g Unsalted Butter (melted for brushing; keep 30 g cold for later)
• 15 g Powdered Sugar (sprinkled between phyllo layers for caramelization)
• 500 ml Whole Milk (full‑fat for richer flavor)
• 2 beans Vanilla Beans (seeds and split pods for infusion)
• 4 large Egg Yolks (room temperature)
• 80 g Granulated Sugar
• 30 g Cornstarch (also called maïzena)
• 30 g Unsalted Butter (cold) (cut into small pieces, added off heat)
• 200 ml Heavy Cream (whipped into the chilled pastry cream for extra silkiness)
• 15 g Brown Sugar (optional, for brûlée topping)

Instructions

1. Layer Phyllo Sheets

   Lay one phyllo sheet on a clean surface, brush the top with melted butter, sprinkle a thin layer of powdered sugar, then place another sheet on top. Repeat until you have ten sheets, brushing butter on each sheet and sprinkling a pinch of sugar between layers. Brush the topmost sheet with butter as well.

   Time: PT20M

2. Cut Discs and Line Molds

   Using a 9.8 cm round cutter, cut circles from the stacked phyllo. Gently lift each disc, keeping all layers together, and press it into an 8 cm mini briochette mold, shaping the dough to follow the mold’s sides.

   Time: PT5M

3. First Bake the Phyllo Shells

   Place the molds on a perforated baking sheet and bake in a pre‑heated 170°C convection oven for 11–12 minutes, until golden and crisp.

   Time: PT12M

   Temperature: 170°C

4. Infuse Milk with Vanilla

   In a small saucepan, combine the whole milk, the seeds of the two vanilla beans, and the split pods. Bring to a gentle boil, then remove from heat.

   Time: PT5M

5. Mix Egg Yolks, Sugar, and Cornstarch

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and homogeneous.

   Time: PT5M

6. Temper and Cook the Custard

   Remove the vanilla pods from the hot milk. Slowly pour the hot milk into the yolk mixture while whisking constantly. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.

   Time: PT7M

7. Incorporate Cold Butter

   Remove the saucepan from the heat and whisk in the cold butter pieces until fully melted and the custard is smooth.

   Time: PT2M

8. Chill the Pastry Cream

   Transfer the custard to a clean bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 2 hours (or overnight) until completely cold.

   Time: PT2H

9. Finish the Flan Cream

   Remove the chilled custard from the fridge, whisk to a smooth consistency, then fold in the heavy cream until fully incorporated.

   Time: PT5M

10. Pipe Custard into Shells

    Fit a piping bag with a medium tip, fill it with the vanilla flan cream, and pipe the cream into each baked phyllo shell, filling to about three‑quarters full.

    Time: PT5M

11. Second Bake

    Return the filled tartlets to the oven (still at 170°C) and bake for about 25 minutes, until the tops are lightly golden and the centre is just set with a slight wobble.

    Time: PT25M

    Temperature: 170°C

12. Cool and Optional Caramelization

    Allow the tartlets to cool in the molds for 20 minutes, then remove them onto a rack. If desired, sprinkle a thin layer of brown sugar on each and use a kitchen torch (or broiler) to caramelize the surface, creating a brûlée finish.

    Time: PT5M

13. Final Chill Before Serving

    Refrigerate the finished tartlets for another 30 minutes to set the flan fully before serving.

    Time: PT30M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

9 g

Fiber

0.5 g