Sweet Custard Tart aka Flan by Michel Roux
Can be found in his (extremely excellent) book Pastry: Savory and Sweet
This book is a must-have for aspiring - and skilled - pastry bakers.
You may recall my rhapsodic description of the flan I ate semi-regularly during my recent trip to Paris. I cannot adequately express the beauty of that pastry. The custard was perfectly formed, neither eggy nor loose. Vanilla bean infused a delicious confluence of cream and yolk. It perched atop a crust that bore no signs of supporting something, frankly, wet (as custard is). That crust was not flaky, but light and dry, very slightly sweet, infused with butter. The tart was so balanced, my ingestion of it was a veritable religious experience.
You probably know how I love food. A perfect meal is amongst my great meaningful life memories (those I'll take with me to my death bed) and - so happily - I had one such meal at Libretto last night. Everyone should eat that pizza (did I mention I don't even like pizza) - just get there by 6 pm or you'll wait in line all night. At any rate, I digress.
Imagine my joy, 5 minutes ago, on discovering (while reviewing the pate brisee recipe, in M. Roux's book, to see if the brisee I have stored in the freezer may still be edible a year later - I'm going to take my chances on a lardons quiche tonight) a photo of my beloved flan in the Enriched Sweet Pastries chapter!
He refers to it as "flan boulanger" (bakery custard), a childhood staple. Trust me, it's one of those tastes that makes the brain ring with association.
I'm away in Mtl. next weekend, or you can bet I'd have this baking on my agenda. It will just have to wait till the weekend after. Alas, if the baking goddess smiles on me, I may be able to recreate my own best memories to share, and to enjoy, with a perfect doppio espresso.
NB Update: Pate brisee will NOT last in the freezer for a year. As it thawed, the dough was a gluten-y mess. So, I got to make some new dough...
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