Quick Classic Pastry Flan (Print Version)
Crisp pastry base with smooth vanilla custard filling, easy to prepare and perfectly chilled for serving.
# Components:
→ Pastry
01 - 1 sheet (about 9 oz) ready-rolled shortcrust pastry
→ Custard Filling
02 - 2 cups whole milk
03 - 7 tablespoons heavy cream
04 - 1 vanilla bean or 2 teaspoons vanilla extract
05 - 4 large eggs
06 - 2/3 cup granulated sugar
07 - 1/3 cup cornstarch
08 - Pinch of salt
# Directions:
01 - Preheat oven to 390°F (200°C).
02 - Line a 9-inch tart tin with the pastry sheet, trimming excess. Prick base with a fork.
03 - Rest the lined tin in the refrigerator for 10 minutes.
04 - Cover pastry with parchment paper, fill with baking beans or pie weights. Bake for 12 minutes, remove beans, and bake for an additional 5 minutes until lightly golden. Set aside to cool.
05 - Heat milk, cream, and split vanilla bean (or extract) in a saucepan until just below a boil. Remove from heat and let steep for 5 minutes.
06 - In a mixing bowl, vigorously whisk eggs, sugar, cornstarch, and salt until smooth.
07 - Gradually add warm milk mixture to egg blend, whisking constantly. Return to saucepan and cook over medium heat, whisking continuously, until custard thickens, about 3 to 4 minutes. Remove vanilla bean.
08 - Pour thickened custard into the tart shell, smoothing surface evenly.
09 - Return tart to oven and bake for 18 to 20 minutes until custard is just set with a slight wobble at the center.
10 - Allow tart to cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.
# Expert Advice:
01 -
- Quick to prepare but tastes gourmet
- Beautiful for entertaining or family treats
02 -
- Contains milk, eggs, and wheat (gluten)
- Check pastry packaging for possible traces of nuts or soy
03 -
- Dust the top with powdered sugar before serving
- Chill flan well for perfect slices