Vanilla Custard Flan (Print Version)
# Ingredients:
→ For the crust
01 -
1 sheet of shortcrust pastry
→ For the filling
02 -
30 cl of heavy cream
03 -
20 cl of milk
04 -
1 vanilla pod
05 -
4 eggs
06 -
70 g of cornstarch
07 -
200 g of sugar
# Instructions:
01 -
Split the vanilla pod lengthwise. Heat the milk, cream, and the split pod in a pot until it starts to boil. Turn off the heat, cover, and let it steep for a while.
02 -
In a mixing bowl, stir together the sugar and cornstarch. Add the eggs, one by one, whisking after each addition. Slowly pour in the vanilla milk (without the pod), whisking continuously until the texture is smooth.
03 -
Pour the mixture back into the pot. Cook it over medium heat, stirring, until it thickens enough to coat the back of a spoon. Take it off the stove and cool it quickly using an ice bath.
04 -
Set your oven to 210°C. Line a tart pan with the shortcrust pastry and keep the parchment. Pour in the prepared cream and bake for about 30 minutes until the top gets a nice golden color.
# Notes:
01 -
Cool it completely before digging in.
02 -
Store in the fridge for up to 3 days.
03 -
Tastes even better the next day!