Serves 1
Directions
- 1Pour 1 liter of whole milk into a saucepan.
- 2Add a packet of vanilla sugar or a vanilla bean and 100g of sugar.
- 3Mix and bring the milk to a boil.
- 4Butter a 22cm high-sided springform pan.
- 5Lay the sweet or shortcrust pastry in the pan.
- 6Place the dough inside the mold.
- 7Trim the edges of the dough and prick the base.
- 8In a bowl, combine 5 eggs and 100g of sugar.
- 9Whisk the mixture.
- 10Add 100g of cornstarch and mix.
- 11In another bowl, add 250g of liquid cream.
- 12Add the egg mixture and mix.
- 13Pour the hot milk through a sieve.
- 14Mix the preparation.
- 15Pour the mixture into the saucepan.
- 16Cook over low heat, stirring constantly, until the cream thickens.
- 17Pour the cream over the dough.
- 18Spread the cream evenly.
- 19Bake at 180°C for 50 minutes.
- 20Let it cool and refrigerate for at least 4 hours before serving.
Ingredients
- 1 litre lait entier
- 1 sachet sucre vanillé ou une gousse de vanille
- 100 g sucre
- 5 oeufs
- 100 g sucre
- 100 g maizena
- 250 g crème liquide entière
- 1 pâte brisée ou sucrée
Equipment
saucepanwooden spoonspringform pan 22cmwhiskbowlsievespatula
Tips
- After cooking, leave the flan for 30 minutes outside.
- Reserve in the fridge for a minimum of 4 hours.
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