Skip to content
Menu
Pistachio Flan
Dessert

Pistachio Flan

1 h 30 minServes 8Nutri-Score D€€
from @larchitectepatissier6 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • puff pastry (cold, rolled out)Bakery400 g
  • whole milkDairy500 ml
  • heavy creamDairy200 ml
  • egg yolksDairy4 pieces
  • granulated sugarPantry120 g
  • cornstarch (sifted)Pantry40 g
  • pistachio pastePantry80 g
  • vanilla extractPantry5 ml
  • unsalted butter (melted, for the mould)Dairy30 g
  • pistachios (chopped)Nuts & seeds40 g

per serving

Nutrition

333kcal

Carbs
31 g
Proteins
6 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Whisk
  • Springform pan
  • Oven
  • Rolling pin
  • Cooling rack

step by step

Method

  1. Line the mould with puff pastry

    • Butter the springform pan.
    • Roll out the puff pastry and line the pan, pressing it well into the edges and letting it overhang slightly.
    • Chill the lined pan while preparing the filling.
    Step 1

  2. Make the pistachio custard

    • Warm the milk and cream in a saucepan with the pistachio paste and vanilla.
    • Whisk the egg yolks with the sugar and cornstarch in a bowl until pale.
    • Pour the warm milk over the yolks while whisking, then return everything to the pan.
    Step 2

  3. Thicken the custard

    • Cook over medium heat, whisking constantly, until the cream thickens.
    • Remove from the heat and let it cool slightly.
    Step 3

  4. Fill and bake

    • Pour the pistachio custard into the pastry-lined pan and smooth the top.
    • Bake until the pastry is golden and crisp and the filling is set.
    Step 4

  5. Cool and finish

    • Let the flan cool completely in the pan, then unmould onto a cooling rack.
    • Scatter the chopped pistachios over the top before serving.
    Step 5
Get Mezze