Flan pâtissier

Preparation

Step 1: Make the shortcrust pastry

In a bowl, mix flour and salt. Add cold butter cut into small cubes. Rub with your fingertips until the mixture resembles coarse crumbs.

Add sifted powdered sugar, then the whole egg. Bring together without kneading, form a disc, wrap in plastic and refrigerate for 30 minutes.

Step 2: Line the tart ring

Lightly butter the 24 cm tart ring and place it on a parchment-lined baking sheet.

Roll out the pastry to 3 mm thickness. Line the ring, pressing well into the bottom edge. Prick the base with a fork.

Chill for 15 minutes.

Step 3: Blind bake the pastry

Preheat the oven to 170 °C (convection).

Line the pastry with parchment paper and fill with baking beans or dried legumes. Bake for 20 minutes.

Remove the paper and beans, then bake for 5 more minutes to dry the base. Let cool.

Step 4: Prepare the custard

Split the vanilla beans and scrape out the seeds. Heat the milk with the beans and seeds until simmering.

In a large bowl, whisk the whole eggs, egg yolks and sugar until pale. Add sifted cornstarch and mix well.

Pour the hot milk into the egg mixture in a steady stream, whisking constantly. Pour everything back into the saucepan.

Step 5: Cook the custard

Heat over medium heat, whisking constantly. The mixture will gradually thicken. As soon as it thickens and the first bubbles appear, remove from heat.

Stir in the heavy cream. Immediately pour the custard over the pre-baked tart base.

Step 6: Bake the flan

Bake at 170 °C for 40 to 45 minutes. The surface should be golden and slightly jiggly in the centre.

Let cool to room temperature, then refrigerate for at least 4 hours (ideally overnight).

Step 7: Unmold and serve

Run a thin blade between the flan and the ring, then unmold carefully.

Cut into clean slices with a large serrated knife.

Serve chilled, plain or with a quenelle of crème fraîche.