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.

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