Ingredients :
3 whole eggs
50 g cornflour
500 ml whole milk
1 shortcrust or puff pastry
200 ml whole liquid cream
120 g caster sugar
1 vanilla pod (or 1 teaspoon vanilla extract)
Instructions:
Dough preparation:
Spread the shortcrust or puff pastry in a buttered tart pan.
Prick the bottom with a fork and place in the refrigerator while you prepare the flan mixture.
To prepare the flan mixture:
In a saucepan, pour the milk and cream.
Split the vanilla pod in half, scrape out the seeds, and add them to the milk (or add the vanilla extract).
Heat over medium heat until it boils slightly, then remove from the heat and let it steep for 10 minutes.
Preparing the egg-cornstarch mixture:
In a bowl, whisk the eggs with the sugar until the mixture whitens.
Add the cornstarch and mix well.
Cooking the cream:
Gradually pour the hot milk over the egg-sugar-cornflour mixture, whisking constantly.
Pour everything back into the saucepan and thicken over medium heat, stirring constantly until creamy.
Cooking the flan:
Preheat the oven to 180°C (gas mark 6).
Pour the mixture over the pastry in the pan.
Bake for 40 to 45 minutes, until the surface is golden brown.
Let cool to room temperature, then refrigerate for at least 4 hours before removing from the pan and enjoying.
Enjoy! 😋🍮