Flan pâtissier
A vanilla custard tart with shortcrust pastry, serving 8 portions.
Active time33 min
Cooking1 h
Total4 h 30 minResting : 3 h
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Ingredients
- 1000 ml milk
- 4 eggs
- 10 ml vanilla extract
- 90 g cornflour
- 1 butter shortcrust pastry
- 180 g sugar
Preparation
Preheat the oven to 180 °C. Heat the milk with the vanilla. Whisk the eggs, sugar and cornflour together, then gradually pour in the hot milk. Return to a medium heat and whisk until thickened, then cook at a gentle simmer for 2 minutes.
1000 ml milk4 eggs10 ml vanilla extract90 g cornflour180 g sugar- oven
- saucepan
- whisk
- mixing bowl
Line a 24 cm baking tin with the pastry and prick the base. Pour in the custard, smooth the surface and bake for 40 to 45 minutes.
1 butter shortcrust pastry- baking tin
- oven
- fork
- spatula
Leave to cool for 1 hour, then refrigerate for at least 2 hours before slicing.
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration