Flan Patissier
Ingredients
FOR THE SWEET TART CRUST:
- 120 g (41/2 oz) butter
- 80 g (23/4 oz) icing (powdered) sugar
- 1 egg
- 250 g (9 oz) flour
FOR THE FILLING:
- 1 litre (34 fl oz) full-fat milk
- 1 vanilla pod
- 250 g (9 oz) caster (superfine) sugar
- 2 eggs + 4 egg yolks
- 100 g (3 1/2 oz) cornflour (cornstarch)
- 200 ml (7 fl oz) full-fat pouring cream
Instructions
SWEET TART CRUST
- Mix the butter, diced, and the icing sugar with a wooden spoon. Incorporate the egg, beaten, then add the flour until you have obtained a homogeneous dough. Wrap in cling film (plastic wrap) and keep in a cool place for at least 1 hour.
- Roll out the pastry on a worktop and line a greased mould with it.
FOR THE FILLING:
- Pre-heat the oven to 180°C (350°F).
- In a large saucepan, bring to the boil the milk with the vanilla pod, split in two and seeds scraped into the pan, as well as 50 g (13/4 oz) of sugar.
- In a large mixing bowl, whip the eggs with the yolks, cornflour and remaining sugar until the mix whitens. Pour the hot milk over it, stirring constantly, followed by the cream.
- Pour everything into a saucepan and put over a low heat, whisking non-stop until the cream thickens and starts to boil. Remove the vanilla pod and allow to cool away from the heat.
TO FINISH:
- Pour the filling into it the pastry crust and smooth the surface. Bake for 50 minutes: the flan should brown nicely.
- Remove from the oven and allow to cool down then refrigerate for at least 6 hours.