The French Pastry Chef
Base Formulas
space
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Category Feature
spaceBase Formulas (24)
spacePate ChouxThe Most Popular item in this Category
spacePastry Cream
spaceBavairan Cream
spaceFrangipan
spaceSweet Dough
spaceButtercream
spaceFondant
spacePate Croissant
spacePate Brioche
spacePate Sucre
spacePuff Pastry
spaceApricot Glaze
spacePastry-Buttercream
spaceWhipped Cream
spaceSyrup
spaceCream Cheese Icing
spaceFabrication Ganache
spaceVanilla Flan
spaceLemon Creme
spaceGanache
spaceCinnamon Bark
spaceApple Filling
spaceDecor Meringue
spacePate Freuiteage
space~~end of category~~
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
 
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Vanilla Flan

This is the base Flan mix. Used for fruit flans and caramel custards. We always make this a day ahead and keep it covered and refrigerated.


Category:
Base Formulas
Serving Size:
48 ounces
Difficulty Level:
Beginner
Photo Gallery:
No
Storage Factor:
Covered - Chill

 Vanilla Flan - Base Formulas Category
| Vanilla Flan |


Ingredients Required: Vanilla Flan



  Ingredient Quantity
1. Eggs (fresh) 6 - Extra Large
2. Sugar 7 ounces (1 cup)
3. Milk - Fresh 32 ounces (4 cups)
4. Vanilla 2 teaspoons



Preparation Instructions: Vanilla Flan





12 free samples remaining.
Buy the cookbook for just 6.95



© by The French Pastry Chef™
2000-2014 All Rights Reserved
Made in America