Pastry flan by Laurent Mariotte

Ingredients

8 servings

• 1 l organic whole milk
• 4 organic egg yolks + 2 whole organic eggs
• 200 g caster sugar
• 100 g cornstarch
• 20 cl heavy cream
• 1 vanilla bean
• 250 g flour + 1 tbsp
• 180 g butter + 5 g for the mold
• 1 egg (large)
• 30 g sugar
• 1 pinch of salt

Steps

1. 1

   Prepare the flan dough. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl, mix the flour with the butter. Add the egg, sugar, salt and mix until you obtain a homogeneous dough.

2. 2

   Form into a ball and place in the refrigerator while preparing the flan filling.

3. 3

   Preheat the oven to 180°C (350°F).

4. 4

   Prepare the flan filling. In a large saucepan, bring the milk to a boil with the scraped and split vanilla bean, as well as 50g of sugar.

5. 5

   In a large bowl, whisk the egg yolks and eggs with the remaining sugar and the cornstarch until the mixture turns pale.

6. 6

   Pour in the hot milk while stirring constantly, then pour in the liquid cream.

7. 7

   Pour everything back into the saucepan over low heat and whisk constantly until the cream thickens and starts to boil. Let cool off the heat.

8. 8

   Meanwhile, roll out the dough on a floured work surface and line a buttered mold with it.

9. 9

   Pour in the flan mixture and smooth the surface. Bake for 50 minutes: the flan should be well browned.

10. 10

    Let cool and place in the refrigerator for at least 6 hours or overnight.