It’s a cheese wheel! It’s a moon! It’s a flan Parisian!
Yes, a flan Parisian — not Parisien. Why? Because I’ve Americanized it… err, anglicized it… err, you know, made it less French. Sorta.
It’s not entirely a bad thing — at least not in this case.
While authentic flan Parisien is rich in sweet vanilla and milk, it’s also loaded with cornstarch and has this texture that’s not amazingly appetizing.
The French like it well enough (you can buy it at nearly any coffee shop in Paris), but, unless you plan on building a bouncy ball empire out of rubbery custard, I think this whole chewy flan thing could use a few improvements.
My version of flan Parisian (adapted after following what seemed to be a fairly authentic recipe to the letter and not enjoying the results anymore than I enjoyed flan in Paris) is a little more creamy, a little more eggy, and a little less caramelized on top than the real thing, but, well… I like my version a lot better.
Oh, and I baked it in a fluted tart shell, but gimme a break here — some people don’t bake it in a shell at all!