Difficulty: Medium (3/5)
As a professional pastry chef with years of experience crafting French classics, here's how to make this timeless pastry flan. Start with the shortcrust pastry: Rub the cold butter, cut into small pieces, into the flour using your fingertips until it resembles breadcrumbs. Add salt, sugar, and just enough water to form a soft, non-sticky dough ball. Wrap and let it rest for 20 minutes in the fridge.
For the custard, bring the milk to a boil with the split vanilla pod and sugar. Remove from heat and let it cool slightly.
Dilute the cornflour in cold water, then whisk into the warm sweetened milk. Return to low heat, stirring constantly until it boils and thickens. Remove from heat.
Beat the 4 whole eggs lightly, then gently fold them into the cooled milk mixture to create a smooth custard.
Roll out the rested dough on a floured surface. Line a plain-edged springform pan with the pastry. Pour in the custard filling.
Bake in a preheated hot oven (thermostat 6-7, 230°C) for about 30 minutes, until golden and set.
Let cool completely before unmolding for perfect slices. This recipe yields a creamy, authentic flan that's always a crowd-pleaser.
