Ingredients :
– 1 puff pastry (it is possible to do it also with shortcrust pastry)
- 6 eggs
– 200g caster sugar
– 120g cornstarch
– 1 liter of milk
– 30 cl of liquid cream
– 1 vanilla pod (or 1 teaspoon of vanilla powder)
The realization:
Put the eggs and the sugar (if you use vanilla powder, you can also add it) in the bowl of the robot and whisk until they whiten,
Add the cornstarch and whisk again.
add cornstarch
In a saucepan warmth the milk and cream.
cream milk mix
Pour this mixture over the eggs, stirring vigorously, then pour everything back into the saucepan.
custard
Cook the cream, stirring constantly, until it boils and becomes thick.
custard
Then pour the cream into a large dish, wrap it in film and let it cool, then keep it in the fridge. This is a step that takes time, so usually I prepare it the day before and leave it overnight in the fridge.
The next day, place the puff pastry in a springform pan 20 cm in diameter. To be sure that the flan does not stick, I place a disk of parchment paper at the bottom of the mold.
line mold
And so that the edges do not crease, I first cut out a circle, then with the rest of the dough I cut out the edge, which I weld to the circle.
puff pastry
To prevent the dough from collapsing during baking, put the mold in the freezer for ¼ hour.
Take out the cream and whip it to make it soft again.
Pour it over the dough and smooth the surface with a spatula.
Bake 20 min at 210°C then 10 min at 240°C
Take the flan out of the oven, let it cool then put it in the refrigerator for at least 3 hours, I leave it overnight.
This is what the inside looks like, we agree, it is really super creamy!
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