Flan pâtissier

Pie Crust (pâte brisée sucrée)

  • 125g flour
  • 65g butter
  • 40g sugar
  • 1/4 tsp salt
  • 1 egg yolk
  • 3 tbsp cold water
  • 1 tbsp vanilla paste

Custard (flan)

  • 600ml whole milk
  • 125g sugar
  • 50g flour
  • 20g corn starch
  • 3 eggs + 1 yolk
  • 50ml whipping cream
  • 1 tbsp vanilla paste (one vanilla pod would be even better)

To prepare the dough, sieve the flour, sugar, and salt into a large bowl. Then make a fountain and place the diced butter in the center of the fountain. Work all ingredients together with your fingers until the dough starts to feel sandy. Pour the water, the egg yolk, and the vanilla paste into the bowl. Don’t work the dough too much; stop working as soon as it becomes homogeneous. Put the dough in the fridge for 30 minutes.

To prepare the custard, add the milk, half of the sugar, and the vanilla paste into a saucepan. Bring the mixture to a boil. Meanwhile, whisk the eggs with the remaining sugar. Add the corn starch and the flour to the eggs. Stir well. Pour the boiling milk mixture very gently to the eggs, whisking constantly. Pour the custard back into the saucepan, and whisk constantly again, bringing it slowly to a boil. Set aside and add the whipping cream. Let the custard cool.

Preheat your oven to 410 degrees F.

Roll the doll out between two parchment paper sheets. Put it in the tart mold, and pour in the custard. Place it in the oven and bake for 20 minutes, and then 10 minutes at 240 degrees Celsius to crisp up the outside. Let it cool to room temperature.


Your flan pâtissier is ready to be served! (And it tastes even better the day after!)

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