This is a classic dessert that you can find in most pâtisserie shops in France. A ‘flan’ can best be describe as a set custard. Flan powder is traditionally used by pastry chefs and bakers but it’s quite hard to find in regular shops. I’ve replaced it with cornflour here for a very similar result.
- Yield: 10 Servings
- Preparation Time: 45 Minutes
- 500 g sweet shortcrust pastry
- 1 beaten egg
- 560 ml full fat or semi-skimmed milk
- 1 vanilla pod (opened and scraped) or 1 teaspoon of vanilla extract
- 4 medium eggs
- 75 g caster sugar
- 30 g cornflour
- Make the sweet shortcrust pastry flowing the method on, and rest in the fridge for 1 hour.
- Line the tart tin with the pastry and put it in the ridge for 30 minutes.
- Bake blind the pastry base and leave to cool.
- Carefully brush the pastry base with the beaten egg. Put it back in the oven for 4 minutes at 160°C/325°F/Gas Mark 3, remove and brush it a second time.
- To make the custard filling, bring the milk and vanilla to the boil. In a large bowl, whisk together the eggs and sugar, then add the cornflour and pour in the boiling milk. Pass the mixture through a very fine sieve.
- Place the pastry base in the oven and fill to the top with the custard mix using a jug or a ladle. Bake the flan until it is set and golden brown on top. Cool it at room temperature in the tin.