Flan Pâtissier
Flan pâtissier is the plain, set custard tart you find in French bakery windows, baked in a puff pastry shell. The filling is thickened with cornstarch and cooked on the stove first, so it bakes into a firm, sliceable cream with a golden top. Because it is made without added fruit, it works as a base for your own variations, and it needs only six ingredients.
Instructions
Heat the oven to 200°C. If your puff pastry is frozen, take it out of the freezer now so it can thaw while you make the custard.
Warm the milk in a saucepan until it is scalding but not boiling. Small wisps of steam and tiny bubbles at the edge are the sign you want.
Stir the sugar and cornstarch together in a bowl, then beat in the whole eggs. Pour in the hot milk very slowly while whisking, so the eggs do not scramble. Stir in the vanilla and pour the mixture back into the saucepan.
Cook over medium heat for 5 minutes, stirring constantly so the custard does not curdle. Take it off the heat before it reaches a boil, once it has thickened.
Line a buttered metal pie pan with the rolled puff pastry to form the crust. Pour the hot custard into the pastry case.
Bake for 25 to 30 minutes, until the top is golden. Let the flan cool to room temperature, then chill it in the refrigerator before slicing.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
