French Custard Tart
Ingredients
- 0.5 pcShortcrust pastry (cold)
- 375 mlWhole milk
- 125 mlCream
- 2 pcEgg (whole)
- 75 gWhite sugar
- 45 gCorn starch
- 0.5 pcVanilla bean (split and scraped)
Method
A dense, perfectly set custard speckled with black vanilla beans. The surface is bronzed and spotted, the mark of high-heat baking that caramelizes the top.
- 1
Line a deep mold with the shortcrust pastry. Prick the bottom with a fork and place in the refrigerator so the pastry stays cold.
- 2
Heat the whole milk and cream in a saucepan. Add the split and scraped vanilla bean. Bring to a boil, then remove from heat to let it infuse.
- 3
In a mixing bowl, combine the eggs and white sugar. Add the cornstarch and whisk vigorously to avoid lumps.
- 4
Pour the hot milk over the egg mixture, straining out the vanilla. Return everything to the saucepan and cook over medium heat, stirring constantly until the custard thickens and heavily coats the whisk.
- 5
Pour the hot cream over the cold pastry. Smooth the surface. Bake at 180°C for 50 minutes. The flan should be well-colored, with brown spots on top.
Frequently asked questions
How do you get this dish right?
- Let the flan cool for at least 4 hours, ideally overnight, so it stays firm when sliced.
- Do not over-whisk the eggs to avoid incorporating air, which would make the flan rise like a soufflé.
How long does this dish keep?
Keep for 3 days in the refrigerator. Cover with plastic wrap directly on the surface to prevent a dry crust from forming.
