The French Pastry Chef
Base Formulas
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)
spaceBavairan CreamThe Most Popular item in this Category
spacePastry Cream
spacePate Choux
spaceSweet Dough
spaceApricot Glaze
spacePate Sucre
spacePuff Pastry
spaceLemon Creme
spacePate Brioche
spacePate Croissant
spaceWhipped Cream
spaceFabrication Ganache
spaceCream Cheese Icing
spaceVanilla Flan
spaceApple Filling
spacePate Freuiteage
spaceCinnamon Bark
spaceDecor Meringue
space~~end of category~~
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
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.

Base Formulas
Serving Size:
48 ounces
Difficulty Level:
Photo Gallery:
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

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA