Flan pâtissier

Prepared 0 of 6 steps

1. 01

   Prepare the tall pastry case

   Thaw pastry in the refrigerator. Line the base and sides of a 20 cm tin at least 6 cm tall, overlapping joins. Prick the base and refrigerate for 30 minutes while making the custard.

2. 02

   Mix the eggs

   Mix yolks, whole eggs, sugar, starch and salt until smooth. Heat milk with vanilla almost to boiling, then gradually pour into the eggs, stirring continuously.

3. 03

   Cook the custard

   Return to the saucepan and cook over medium heat, whisking across the base and sides. After the first large bubbles, cook for 1 minute until very thick. Remove from heat and add butter.

4. 04

   Cool before filling

   Transfer to a wide bowl, press film against the surface and cool until warm. Heat the oven to 180 °C. Stir the custard and spread in the cold pastry case, smoothing the surface.

5. 05

   Bake the flan

   Bake for 55–70 minutes until dark golden patches form and pastry sides are baked. The centre may wobble as one mass but must not be liquid. Cover loosely with foil if darkening quickly.

6. 06

   Chill until stable

   Cool in the tin on a rack, then refrigerate for at least 6 hours. Unmould cold and slice with a sharp knife, wiping between cuts. No berries, caramel or icing sugar are added.