Decadent cookie crust flan with a creamy vanilla filling

This cookie crust flan, also known as a “Flankie,” is a delicious combination of two beloved desserts: a rich, buttery cookie base and a smooth, creamy vanilla flan filling. Cookie dough is used to form both the base and sides of the flan, adding a delicious crunch and a hint of sweetness that perfectly complements the custard filling. The flan is made with real vanilla beans, which infuse the custard with an irresistible aroma and flavor. This dessert is perfect for anyone who loves the comforting taste of cookies combined with the silky texture of flan.

Why you'll love this:

You’ll love this cookie crust flan for its unique blend of textures and flavors. The cookie base provides a satisfying crunch, while the vanilla flan is rich and creamy, creating a perfect harmony in every bite. Using real vanilla beans enhances the pastry cream, making it wonderfully fragrant and full of depth. This dessert is as impressive as it is delicious, and it’s sure to become a favorite at any gathering.

Perfect opportunity:

This cookie crust flan is perfect for special occasions or anytime you want to impress your guests with a unique and indulgent dessert. It’s perfect for birthdays, holidays, or dinner parties, offering a fun twist on the classic flan. The combination of cookies and custard makes it a treat for everyone, and it’s just as enjoyable as a special treat for yourself. Serve chilled for optimal texture and flavor.

Decorating tips:

For a stunning presentation, dust the top of the flan with a thin layer of icing sugar just before serving. You can also drizzle it with caramel sauce or garnish it with fresh berries for an extra pop of color and sweetness. If you want to take it a step further, add chocolate shavings or a dollop of whipped cream. Serving the flan on a beautiful platter will make it the centerpiece of your dessert table.

Ingredients:

For the cookie dough:

• 100 g softened butter
• 125 g caster sugar
• 1 large egg
• 140 g all-purpose flour
• 1 teaspoon baking powder
• 1 pinch of salt
• 100 g chocolate chips

For the flan filling:

• 3 egg yolks + 1 whole egg
• 125 g caster sugar
• 50 g cornstarch (maizena)
• 560 g of milk
• 200 g of thick cream
• Seeds from a vanilla pod
• 75 g butter

Instructions:

1. Prepare the cookie dough: In a mixing bowl, beat the softened butter and sugar until smooth and creamy. Add the egg and mix until well incorporated. Add the flour, baking powder and a pinch of salt, mixing until a dough forms. Finally, fold in the chocolate chips. Roll out the dough between two sheets of parchment paper and place in the refrigerator for at least 30 minutes.
2. Shape the dough: Once chilled, remove the pastry from the fridge. Using a 22cm round cutter, cut out a circle of pastry for the base. Cut out strips of pastry about 6cm wide to form the edges of the flan in the tin. Press the strips onto the edges of your flan tin, making sure they fit snugly. Return the prepared tin to the fridge to allow the pastry to set.
3. Prepare the flan filling: In a large bowl, whisk together the egg yolks, whole egg, and sugar until pale and smooth. Add the cornstarch and whisk until smooth. In a saucepan, bring the milk, cream, and vanilla seeds to a boil. Gradually pour this hot mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens. Remove from the heat and whisk in the butter until melted and completely incorporated.
4. Assembly and cooking: Preheat your oven to 350°F (180°C). Pour the custard into the prepared cookie crust. Bake for 45 minutes or until the flan is cooked and the top is lightly browned.
5. Let cool and serve: Let the flan cool in the mold. Once cooled, place it in the refrigerator overnight to set completely. Before serving, carefully remove the flan from the mold and enjoy it chilled.

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