Parisian Flan

Technical stages for Parisian Flan :

• Soak the raisins in warm water to make them swell.
• Melt the butter in the flan's baking pan.
• the flour and make it into a small mount. Dig a well and put the sugar, eggs and melted butter in the center. Mix well, slowly combining with the flour and diluting with the milk. The batter should be smooth and homogeneous.
• Turn on the oven at 180°C or 356°F (mark 7).
• Drain the raisins and add them in along with the vanilla extract. Mix well.
• Pour in a buttered baking pan amd bake for 45 minutes. When finished, let cool before unmolding.