Flan Pâtissier: The Best Recipe

Ingredients

• 1 Puff pastry
• 1 liter Semi-skimmed milk
• 3 Egg
• 160 g Sugar
• 100 g Cornstarch
• 2 sachets Vanilla sugar
• 3 tsp Vanilla extract
• ½ tsp Vanilla powder

Preparation

1. Line the previously buttered and floured mold with the dough, prick the bottom and edges with the tines of a fork. Refrigerate while you prepare the filling. Preheat the oven to 180°c.
2. Using an electric whisk, beat the eggs with the cornstarch, vanilla extract and 125 ml of milk (taken from the liter of milk in the recipe) in a salad bowl.
3. Pour the remaining milk into a saucepan, with the vanilla sugar, sugar, vanilla powder (or the vanilla pod split in two lengthwise and scraped). Bring to a boil. Pour the boiling sweetened vanilla milk over the egg mixture while beating (electric whisk).
4. Pour everything back into the saucepan, return to a very low heat, stirring constantly with a wooden spatula. Leave to simmer for a few seconds, no more, the preparation should be slightly thickened.
5. Pour the mixture onto the dough (removing the vanilla pod if you have added one) stuck in the mold and bake for 40 minutes at 180°c. Cover with foil if necessary for the last 5 minutes. Leave to cool completely before unmolding, cutting and eating. Keep refrigerated