French Custard Tart

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.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 419
• Protein: 9 g
• Carbs: 50 g
• Fat: 21 g

Ingredients

• 0.5 piece Shortcrust pastry ( cold )
• 375 ml Whole milk
• 125 ml Cream
• 2 piece Egg ( whole )
• 75 g White sugar
• 45 g Corn starch
• 0.5 piece Vanilla bean ( split and scraped )

Instructions

1. Mold preparation

   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. Vanilla infusion

   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. Custard base

   In a mixing bowl, combine the eggs and white sugar. Add the cornstarch and whisk vigorously to avoid lumps.

4. Thickening the cream

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator. Cover with plastic wrap directly on the surface to prevent a dry crust from forming.