Flan Du Boulanger

Serves 1
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Directions

  1. 1Pour 1 liter of whole milk into a saucepan.
  2. 2Add a packet of vanilla sugar or a vanilla bean and 100g of sugar.
  3. 3Mix and bring the milk to a boil.
  4. 4Butter a 22cm high-sided springform pan.
  5. 5Lay the sweet or shortcrust pastry in the pan.
  6. 6Place the dough inside the mold.
  7. 7Trim the edges of the dough and prick the base.
  8. 8In a bowl, combine 5 eggs and 100g of sugar.
  9. 9Whisk the mixture.
  10. 10Add 100g of cornstarch and mix.
  11. 11In another bowl, add 250g of liquid cream.
  12. 12Add the egg mixture and mix.
  13. 13Pour the hot milk through a sieve.
  14. 14Mix the preparation.
  15. 15Pour the mixture into the saucepan.
  16. 16Cook over low heat, stirring constantly, until the cream thickens.
  17. 17Pour the cream over the dough.
  18. 18Spread the cream evenly.
  19. 19Bake at 180°C for 50 minutes.
  20. 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.