Come and enjoy Parisian flan at Breakk!

Parisian flan!

This week, BREAKK is taking a closer look at a classic pastry: Parisian flan.

The ancestor of this delicacy is the Dariole, a tart that first appeared in Amiens in the 13th century. The flan tart grew in popularity when it appeared on the menu of the coronation banquet of Henry IV of England in 1399.

Today, it has become a classic pastry found all over the world in different forms and under different names, such as Pastel de Nata (on puff pastry) in Portugal or Custard Tart in the United Kingdom.

Pastry flan is made from a mixture of beaten eggs, crème fraîche and sugar, which in Lorraine is called “migaine”.

While at Kaempff-Kohler we stick to its very classic version, this dessert can take on many different forms depending on taste: caramel, coconut, or even candied fruit, according to an old 19th-century recipe from Champagne.

A quick note on terminology:

If you order a Parisian flan, you’ll be served flan on a thin shortcrust pastry base, to clearly distinguish it from the simple pastry flan, which lives its indulgent life without any pastry base.

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