Flan Pâtissier
Annie
A french custard pie that features in most French Patisseries.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Chilling Time 5 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Dessert
Cuisine French
Custard Filling
- 750 ml milk
- 1 cup caster sugar
- 1 vanilla bean split and seeds scraped out
- 6 tbsp corn starch
- 1 cup whipping cream
- 4 egg yolks
- 1 egg
Crust pastry
- 187 g Plain flour
- 1 tbsp caster sugar
- 1/4 tsp salt
- 165 g cold butter diced
- 60 ml milk
- 1 egg yolk
Make the filling (do this first as it needs to cool)
In a saucepan, bring milk, sugar, vanilla bean and seeds to a boil. Remove from heat, cover and let it infuse for 10 minutes.
In a bowl, dissolve cornstarch in the whipping cream with a whisk. Add egg yolks and whole egg, combine.
Slowly incorporate the eggy mixture into the infused milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, taking care to scrape the bottom of the pan, until mixture thickens and coats the back of a spoon.
Remove from heat and strain (I didn't... but ideally you should). Cover with clingfilm directly on the cream to avoid a skin forming. Let cool in the refrigerator.
Making the crust
In a food processor, blitz together flour, sugar and salt. Add butter and PULSE a few seconds at a time until the butter assembles the size of peas.
Combine milk and egg yolk in a little bowl. Add this to the food processor and pulse, until a ball begins to form. Tip the mixture out and shape into a disc with your hand.
On a floured worktop, roll out the pastry to line the greased and floured tin. Press firmly against the tin to make sure no gaps are there. Chill for half an hour or freeze for 15 minutes.
Preheat oven to gas mark 6 / 200'C / 400'F.
Once the custard filling is cooled, pour into the crust. Cut the excess dough to 1/2 cm of the custard level.
Bake for 45 mins until slightly wobbly.
Put under the grill for 3 - 5 minutes until it's slightly burnt on top.
Leave to cool then put in the fridge to cool for at least 4 hours.
Keyword Custard, flan, french, patisserie, pie, sweet crust