Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.
13K 2 5
Last modified on: July 30th 2023
Keywords for this recipe:For 1 flan, you will need:
- 1
300 g Shortcrust pastry (pâte brisée) - 2
800 g Paris flan filling - 3
80 g Black sesame paste - 4
1 tablespoon caster sugar (optional) - 5
1 tablespoon sesame seeds (optional) - Total weight: 1,180 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 42 min. | 50 min. | 1 hour 32 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Place a circle 20 cm in diameter and 4.5 cm high on a sheet of baking paper on a baking sheet.
Spread with 300 g Shortcrust pastry (pâte brisée) and fill the circle, leaving the pastry overhanging the top.
Place in the fridge.
Preheat your oven to 180°C (360°F).
Spread with 300 g Shortcrust pastry (pâte brisée) and fill the circle, leaving the pastry overhanging the top.
Place in the fridge.
Preheat your oven to 180°C (360°F).
Stage 2 - 20 min.
Sesame flan mixture
Prepare 800 g Paris flan filling, and before thickening it over low heat, add 80 g Black sesame paste then mix carefully, the mixture turns completely grey which is normal.
Stage 3
Thicken over a low heat, and as for a classic mixture, finish off with the butter and the mixer to obtain a smooth mixture.
Stage 4 - 2 min.
Assembly
Take the circle and pastry out of the fridge.
This is not essential, but I advise you to temporarily remove the circle + pastry, sprinkle on the baking sheet 1 tablespoon caster sugar and 1 tablespoon sesame seeds...
Stage 5 - 2 min.
...before placing the pastry circle back on top. This improves the crispness of the flan pastry and adds a little sesame crunch too.
Trim and remove the excess pastry from the edge of the circle.
Trim and remove the excess pastry from the edge of the circle.
Stage 6 - 2 min.
Line the pastry base with a sheet of baking paper, then fill with ceramic beads or equivalent.
Stage 7 - 20 min.
Bake for 15-20 minutes.
Remove paper and beads.
Remove paper and beads.
Stage 8 - 1 min.
Pour the mixture into the pastry base.
Stage 9 - 30 min.
Baking the flan
And bake in the oven for 20-30 minutes, keeping an eye on the color of the pastry.
Stage 10
Remove the ring once the flan is warm, then chill in the fridge before serving.
Remarks
To accentuate the sesame aspect, you can add a few roasted sesame seeds when you prepare the shortcrust pastry.
For decoration, you can also sprinkle the top of the flan with a few white sesame seeds, for a black-and-white contrast.
For decoration, you can also sprinkle the top of the flan with a few white sesame seeds, for a black-and-white contrast.
Keeping
1 or 2 days in the fridge, protected by cling film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,018 Kcal or 4,262 Kj | 78 gr | 317 gr | 308 gr |
| 38 % | 22 % | 22 % | 35 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 86 Kcal or 360 Kj | 7 gr | 27 gr | 26 gr |
| 3 % | 2 % | 2 % | 3 % |
| Per flan | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,018 Kcal or 4,262 Kj | 78 gr | 317 gr | 308 gr |
| 38 % | 22 % | 22 % | 35 % |
How much will it cost?
- For 1 flan : 5.85 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Pistachio custard tart, Pear and chocolate Paris puddings, Caramelized pear custard tart, Verbena flan, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Tarte à l'coloche, Gisèle's Pasties, Deep leek and potato quiche, Paté en croute (terrine in a pie crust), Quiche Lorraine, ... All |
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.314K 14 40 min. February 21th 2011
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.257K3.9 46 min. February 21th 2011
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.483K5 49 min. July 27th 2013
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.