A pastry flan is a dessert that presents flan on a shortcrust pastry base. The flan can be compared to Portuguese pastel de nata or a British custard tart. It can be personalized by adding caramel, coconut, or even chocolate.
Custard tarts or flans pâtissier are a baked pastry consisting of an outer pastry crust filled with egg custard.
This recipe is very easy, trust me! This is not like a quilt.
Serves 4-6 people
1 Puff pastry.
2 1/4 cups milk
3 large eggs
6 Tbsp sugar
4 Tbsp Cornstarch
1 1/2 tsp vanilla total needed (divided 1 tsp and 1/2 tsp)
Line a buttered and floured (or non-stick spray) 9" cake pan with the dough, prick the bottom and the edges with the tines of a fork.
Refrigerate while you prepare the filling.
Preheat oven to 350˚F
Using an electric mixer or whisk, beat the eggs with the cornstarch, 1tsp. vanilla, and 1 cup of milk in a bowl.
Pour the remaining milk into a saucepan, add sugar, 1/2 tsp. vanilla extract. Bring to a boil. Using an electric mixer, pour the boiling sweet vanilla milk over the egg mixture.
Pour everything back into a saucepan over low heat, stirring constantly with a wooden spoon. Do not let this mixture boil. Stir mixture for 1-2 minutes, no more. The mixture must be slightly thickened.
Pour the mixture in the pan with the previously prepared dough. Bake for 40 minutes at 350˚F. During the last 5 minutes, choose convection mode (if possible) to brown the top just a bit.
Let cool completely before unmolding, slicing and enjoying. Keep refrigerated.
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