Vanilla and Black Sesame Flan

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 125 g Unsalted butter (Cold, cut into cubes)
• 60 g Powdered sugar
• 1 pinch Salt
• 3 units Egg yolks (At room temperature)
• 80 g Almond powder (Optional, adds flavor and structure)
• 500 ml Whole milk
• 100 g Granulated sugar
• 1 bean Madagascar vanilla bean (Scraped, seeds reserved)
• 2 units Whole eggs
• 30 g Cornstarch (Maïzena)
• 30 g Butter (for pastry cream)
• 80 ml Heavy cream
• 30 g Black sesame seeds (To toast)
• 30 g Black sesame paste (black tahini)
• 50 g White sugar (for caramel/praline)

Instructions

1. Prepare the sweet pastry dough

   In a bowl, rub the flour, almond powder and cold butter between your fingertips until a sandy texture forms. Add the powdered sugar, a pinch of salt and the three egg yolks. Mix quickly until a homogeneous ball forms. Wrap in plastic film and refrigerate for 30 minutes.

   Time: PT15M

2. Roll out and line the tin

   On two sheets of parchment paper, roll the dough to 3 mm thickness. Transfer the dough into the tart tin, gently press the edges, then refrigerate for 10 minutes.

   Time: PT10M

3. Black sesame caramel and praline

   Melt 50 g of white sugar in a small saucepan over medium heat until a golden caramel forms. Remove from heat, stir in the toasted black sesame seeds (see step 4) and mix to coat them well. Pour onto a baking sheet, let harden, then coarsely blend to obtain a praline.

   Time: PT12M

4. Toast the black sesame seeds

   Spread the black sesame seeds in an even layer in the Twin Fry basket. Set to 190 °C for 12 minutes. Stir halfway through cooking for even toasting.

   Time: PT12M

   Temperature: 190°C

5. Prepare the sesame pastry cream

   Bring the milk to a boil with the split and scraped vanilla bean. In a bowl, whisk the whole eggs, granulated sugar, cornstarch and butter. Gradually pour the hot milk over the mixture while whisking constantly. Return everything to the saucepan, cook over medium heat, stirring until thickened (5‑7 minutes). Remove from heat and stir in the heavy cream, the remaining butter, and the black sesame paste. Mix until a smooth, creamy texture is achieved.

   Time: PT20M

6. Assemble the flan

   Pour the pastry cream into the pre‑lined tart shell. Spread the black sesame praline over the top in an even layer.

   Time: PT5M

7. Bake the flan in the Twin Fry

   Preheat the Twin Fry to 185 °C (bake mode). Place the tin on the rack lined with parchment paper. Bake for 45 minutes until the center is set but still slightly wobbly.

   Time: PT45M

   Temperature: 185°C

8. Cooling and serving

   Let the flan rest for 1 hour at room temperature, then place it in the refrigerator for at least 1 hour before unmolding and serving.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

38 g

Fat

20 g

Fiber

2 g