Discover below our Chef recipes, pastry class and Pastry Chefs Tips.Discover Our Pastry Chefs secrets
Flan Creamy pure butter
Our pastry chefs based in Normandy created this prenium pure butter flan recipe: a flan rich in eggs and whole milk with a touch of butter, with a good taste of vanilla, and a creamy texture. Raw flan, to bake, frozen, on a pure butter pie crust basis. Traditional and historical french product. Prenium recipe. Sold in aluminium mold, ready to bake. Cooking instructions : without defrosting, bake the flan in its mold. Cooking in a forced-air oven : 1h at 175°c, in a classical oven : 1h30 at 195°c. Cooling : 2h30 in room temperature, and then unmould the flan and put it 3h in a fridge at 0/+4°C.
|UNITS PER CARTON
Our sales team is at your disposal to cater for any special dietary requests, changes to the recipe or sizing of a product, or the removal of taste or fragrance.