Flan Pâtissier
Serves 12
Hands-on Time (inc. chilling) 1 hour 20 minutes
Baking Time 45 minutes
Ingredients
1 medium egg
2 medium egg yolks
100g caster sugar
30g light brown sugar
Pinch of fine salt
50g cornflour
400ml full-fat milk
170ml single cream
1 tbsp vanilla extract (or seeds from 1 vanilla pod)
20g unsalted butter
Equipment
Baking parchment
Rolling pin
20cm loose-bottomed flan tin
Sharp knife
Large bowl
Hand whisk (silicone if possible)
Large saucepan
Spatula
Clingfilm
Baking sheet
Wire rack
Method
1. Prepare the pastry case
Roll out the chilled pastry between baking parchment into a circle large enough to line the flan tin.
Flip the pastry into the tin, press into the corners. Remove the parchment, and trim any excess.
Chill the pastry case in the fridge for at least 60 minutes.
2. Make the custard filling
Whisk the egg, egg yolks, sugars, and salt in a large bowl until light and foamy.
Add the cornflour and whisk until thick.
In a saucepan, heat the milk, cream, vanilla extract, and butter until the butter melts and the mixture gently bubbles.
Gradually whisk the hot milk mixture into the egg mixture.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick and smooth.
Transfer the custard to a bowl, cover with clingfilm (touching the surface), and let it cool.
3. Bake the flan
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5. Place a baking sheet on the middle shelf to heat up.
Pour the custard into the chilled pastry case and spread evenly.
Bake on the preheated baking sheet for 15 minutes, then reduce the temperature to 170°C/150°C (fan)/325°F/Gas Mark 3 and bake for another 30 minutes until the top is golden brown.
4. Cool and serve
Let the flan cool on a wire rack. For best flavour, refrigerate overnight before serving.
Enjoy!
