ENGLISH TEXTS assembled a luxury cast : the singer from Primal Scream ( Bobby Gillespie ), the inimitable Bertrand Belin , the unclassifiable Rover , an emerging figure in English indie pop ( Penny ), the daughter of writer Le Clézio ( Anna Jean ), the singer from John Spencer Blues Explosion , and pianist Pascal Comelade on two occasions . The icing on the cake of this maelstrom – which at times borders on Bowie , Gainsbourg , Bérurier Noir or Nancy Sinatra – is a delicate adaptation of Françoise Hardy ’ s “ Où va la chance .”
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RECIPE
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CUSTARD TART
A deep dive into Anne-Caroline Largier ’ s kitchen as she prepares a classic flan pâtissier . A former equine veterinarian and accomplished artist , she now dedicates herself to developing their self-sufficient farm , centered around animals , as well as the garden and vegetable patch , which have earned her various prizes . Her culinary talent is equally recognized , with a particular passion for pastry . A recipe tested and approved by part of the team !
A Royal History The flan pâtissier dates back to the 13 th century in the Amiens region , where it was originally known as dariole . This dessert , made from corn flour , eggs , sugar , milk and vanilla , was enjoyed during the time of kings , including at the coronation of Henri IV . Today , flan is a beloved pastry found across the world : pastel de nata in Portugal , dàn tà in China or custard in Great Britain . Unlike its Parisian counterpart , it is typically encased in a crust .
INGREDIENTS
• 1L of milk ( whole or semiskimmed )
• 1 / 2L of heavy liquid cream
• 200g sugar
• 6 to 7 whole eggs , depending on size
• 140g corn flour or cornstarch ( Maizena )
• 2 vanilla beans or vanilla powder
Flan Preparation 1 . Preheat the oven to 200 ° C ( 392 ° F )• Heat the milk with the vanilla . 2 . In a separate bowl , whisk the eggs with the sugar and cornstarch until smooth , then add the cream . 3 . Once the milk starts to boil , reduce the heat and add the mixture . Stir vigorously with a whisk , making sure to scrape the edges , until the mixture thickens ( reduce heat if needed to avoid lumps ). 4 . Allow to cool slightly . 5 . Roll out the dough in a 28 cm diameter , 6 cm high mold and pour in the preparation . 6 . Bake at 200 ° C for about 30 to 40 minutes . 7 . Let cool after removing from the oven , then apply a neutral glaze with a brush to give the flan a shiny finish . Refrigerate for a few hours before serving .
Neutral Glaze for a Shiny Finish
• 100g sugar
• 100g water
• 1 sheet of gelatin ( softened in cold water )
1 . Dissolve the sugar in water over heat until the mixture simmers . 1 . Add the softened gelatin sheet and mix well .
Brush over the flan once cooled for a glossy , professional touch !
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