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Flan au Mascarpone : L'Onctuosité Ultime d'un Classique Revisité

Flan au Mascarpone

Le flan au mascarpone est une version ultra crémeuse et raffinée du flan traditionnel. À mi-chemin entre le cheesecake et le flan pâtissier, il offre une texture fondante et une richesse incomparable, sublimée par la douceur de la vanille et une légère note caramélisée.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 5 hours
Servings: 8 parts
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Flan Base
  • 250 g mascarpone
  • 500 ml whole milk
  • 4 eggs
  • 100 g brown sugar
  • 50 g cornstarch
  • 1 vanilla bean or vanilla extract

Method
 

  1. Preheat the oven to 180°C. Line a baking pan with parchment paper.
  2. Heat the milk with the split vanilla bean until it begins to simmer. Remove from heat and let infuse for 10 minutes.
  3. In a bowl, whisk the eggs with the brown sugar until slightly pale.
  4. Add the cornstarch and mix until smooth. Incorporate the mascarpone and blend until fully combined.
  5. Gradually pour the hot milk (without the vanilla bean) into the mixture while stirring continuously.
  6. Pour the batter into the prepared pan and smooth the surface.
  7. Bake for 40–45 minutes until the top is golden and slightly caramelized, with a slightly wobbly center.
  8. Allow to cool completely, then refrigerate for at least 4 hours or overnight before serving.

Notes

For a richer version, you can add a shortcrust pastry base. Let the flan rest overnight for the best texture. Using a hand blender ensures a perfectly smooth batter without lumps.