Classic Parisian Flan Revamped

Dough Prep and Laminating

1. Mix flour, potato starch, salt in a large bowl. Cut butter in using fingertips — look for chunky pieces surrounded by flour. Cold butter here builds delicate layers, giving flaky texture; don’t overwork to avoid melting.
2. Add ice water gradually with lemon juice. Mix just until dough sticks. Should be tacky, slightly shaggy but no dry flour visible. Too wet? Add tiny flour pinch. Too dry? Splash more water. Touch important for flaky crust.
3. On floured surface, roll dough roughly into 30 x 22 cm rectangle. Brush off excess flour—key for folding layers without false dryness. Fold into thirds like a letter, then fold in half perpendicular. Wrap tight in plastic. Chill minimum 40 min — dough must firm to hold layers. Refrigerate longer if warm kitchen.

Shaping and Blind Baking

1. Center oven rack; preheat oven to 195°C (385°F).
2. Roll chilled dough circle about 31 cm diameter, slightly larger than 20 cm pan. Don’t stretch, slow even strokes keep layers intact.
3. Transfer gently into 20 cm springform pan. Press to edges, no tears. Trim excess; fold edges slightly under, pinch for neat rim.
4. Dock bottom with fork to prevent bubbles, freeze 20 min — this prevents shrinkage during bake.
5. Line dough with foil, load ceramic baking beads or dry beans for even weight distribution.
6. Bake beads covered 28 min. Remove beads and foil carefully—crust should appear pale, edges firm. Bake another 12-15 min uncovered until base no longer glossy and edges golden brown. Let cool 20 min at room temp.

Custard Prep and Tempering

1. Combine cow milk, coconut milk, and vanilla seeds + pod in heavy saucepan. Heat slowly to just caveman bubbles on edge (gentle simmer). Remove from heat and infuse 10 min. The aroma will be rich, perfumed.
2. In medium bowl, whisk sugar arrowroot powder, whole eggs, yolks vigorously until smooth. Important for no lumps, arrowroot blends nicely for clear shine in finish.
3. Remove vanilla pod from infused milk mixture. Slowly drizzle hot milk into egg mixture while whisking continuously — tempering vital to avoid scrambled eggs. Don’t stop until half the milk incorporated, then add rest gradually.
4. Pour back into saucepan. Cook over medium-low heat, stirring constantly with heatproof spatula, scraping base and sides to prevent scorching. Mixture thickens; look for custard that coats spatula with thin film. Trust your whisk; if it jiggles but holds, you’re near the right point.
5. Immediately remove from heat once thick, pour into baked crust. Surface should look glossy and even.

Baking and Cooling

1. Place flan on middle oven rack. Bake ~52 min; watch caramelization on top for dark golden with some crackling spots. Too pale = undercooked, too dark = bitter burnt notes. Smell changes as sugar caramelizes, a key indicator.
2. Remove oven, let cool 40 min—custard sets, crust settles. Then refrigerate uncovered 7–9 hours for custard to firm fully. Cover after cooling once really cold to avoid condensation sogginess.

Serving and Tips

1. Best sliced cold with thin, sharp knife wiped between cuts for clean slices.
2. Sub coconut milk with whole cream if allergic or prefer classic dairy flavor. Potato starch can go replaced with rice flour but texture changes visually.
3. Keep dough cold always. If warm, chill repeated. Hot kitchen? Work fast, chill longer.
4. If custard splits, strain through fine sieve and bake again in water bath to smooth. Use heavy pan to avoid hot spots.
5. Cool crust before filling, this avoids soggy bottom from hot custard.
6. Resist covering early in fridge; condensation ruins crust. Wait till set.