The flan is a firm favourite in France (and especially in this house!) and is similar to what is known as a custard tart in english. I prefer to make it with a short cut pastry but you could make it with a puff pastry.
- 1 short cut pastry (pate brisée)
- 1 litre of milk
- 3 eggs
- 160g sugar
- 100g cornflour
- 2 sachets vanilla sugar
- 3 teaspoons of vanilla extract
- 1 vanilla pod
- Preheat the oven to 180°C
- Roll out your pastry and press it into your tin , prick the base with a fork and place in the fridge while preparing the flan mixture
- Beat the eggs with the cornflour, the vanilla extract and 125ml of milk (taken from the 1 litre of milk in the recipe) together in a large bowl using an electric mixer
- Pour the remainder of the milk into a saucepan with the vanilla sugar, the sugar, the vanilla pod (cut the pod down the middle and scrape out the seeds, put the seeds and the empty pod halves into the milk).
- Bring to the boil
- Pour the hot milk into the egg mixture beating all the time with your electric whisk
- Pour everything back into the saucepan, place on a low heat and stir continuously with a wooden spoon
- Allow it to simmer for a few seconds so that the mixture will have thickened slightly
- Pour the mixture into your pastry base (remember to remove the vanilla pod halves at this point) and bake in the oven for 40 minutes at 180°C
- Allow to cool completely before cutting and store in the fridge
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