Introduction

Flan is a pretty common pastry in France, that you can find in most bakeries. It’s a French favorite!

Since it’s a pie you’ll need to make a crust first, the type of crust varies: sandy crust (“pate sablée”) or puff pastry (“pate feuilletée”). As usual, I’m using a all butter pastry crust (“pate brisée”) but feel free to use the type of crust you’d like!

Then you’ll need to make the vanilla flan and finally bake into oven until you get a thin crust on the top of the flan.

Note that it’s highly recommended to allow the pie to rest in fridge for at least few hours before eating, it allows the flan to get firmer.

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Ingredients

• 1 pie crust - if you want to made your own, look for the [all butter pastry crust recipe](<https://data.butteristhenewdiet.com/All-Butter-Pastry-Crust-P-te-Bris-e-259f0720163b421da39c7aaab4c3b7b3>)

Vanilla Flan

• Eggs: 3
• Milk: 75cl | 3 cups
• White sugar: 110g | 3.9oz | 1/2 cup
• Cornstarch: 100g | 3.5oz | 3/4 cup
• Vanilla bean: 1

Nutrition

<aside> 🧐 Serving: 150 g Calories: 283 kcal Total Fat: 11.3 g (14%) Saturated Fat: 6.6 g (33%) Cholesterol: 77 mg (26%) Sodium: 74 mg (3%) Total Carbohydrate: 39.4 g (14%) Fiber: 0.6 g (2%) Sugar: 14.8 g Protein: 6.5 g

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Preparation

1. Start with the pie crust: pre heat oven to 395 F (200 C). Grease a pie pan, roll out the pastry on floured surface and fit into a pan. Bake the pie shell for 5 minutes, until the pie shell begins to feel firm. Set aside.
2. Vanilla Custard: Cut in half and scrape the vanilla bean.
3. In a large saucepan, bring the milk & vanilla scrapings to a boil and remove from the heat as soon as the milk boils - to give a stronger vanilla taste, add the emptied vanilla bean to the milk and remove after it boiled.
4. Meanwhile in a large bowl, whisk together the cornstarch and sugar.
5. In another bowl, beat the eggs and then add to the cornstarch & sugar. Whisk until fully combined.
6. Finally, add the hot milk to the mixture and whisk until all the milk is incorporated.
7. Transfer the mixture back to the saucepan and bring over medium heat for few minutes. Whisk continuously when over heat, until the consistency gets thicker.
8. Pour the filling into the pan.
9. Bake for 30-40 minutes until the top starts to form a thin golden crust.
10. Let completely cool down to room temperature and store in fridge for at least 3 hours. The flan is better served cold and this will allow the flan to get thicker.