The Pastry
Traditionally, a classic flan is made with shortcrust pastry, but some prefer puff pastry for extra crispness.
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milk
buttered
Sugar paste
Ingredients for an 8-10 serving flan
1 shortcrust pastry (or puff pastry)
1 liter of whole milk
6 eggs
200 g of sugar
100 g of cornstarch (or 80 g of flour)
1 vanilla bean (or 2 teaspoons of vanilla extract)
30 g of butter (optional, for extra creaminess)
Preparing the pastry
Preheat the oven: Heat the oven to 180°C (350°F).
Line the pan: Roll out the pastry and line a 26 cm diameter tart pan that has been buttered and floured. Prick the bottom with a fork.
Chill: Place the pan in the refrigerator while preparing the flan filling.
Preparing the flan filling
Heat the milk: Pour the milk into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add them to the milk along with the pod. Bring to a boil, then remove from the heat and let steep for 10 minutes.
