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Easy - 15 Min
The vanilla pod infused in the milk gives this dessert a sweet and aromatic flavour. As in most vanilla recipes, the longer the infusion time, the better the recipe will be because it will diffuse its flavours better in the liquid. If possible, use whole milk to make your pie taste better on the flan, although skimmed or semi-skimmed milk, or even vegetable milk, may also be suitable
The cooking time depends on your oven, so be sure to watch the cooking. The flan must be well set and the top must be coloured in places. To add shine to your pie, coat it with a thin layer of warm apple jelly when it has cooled well
1 shortcrust pastry
75 cl whole milk
25 cl whole liquid cream
250 g caster sugar
1 vanilla pod
60 g cornstarch
Preheat the oven to 200°C.
Unroll the shortcrust pastry in the bottom of a baking pan covered with parchment paper.
Keep in a cool place.
Split the vanilla pod in half and scrape the seeds with the back of a knife.
Put the cornstarch in a bowl or a hen's ass. Dilute it with one or two spoons of milk taken from the total quantity.
Add the eggs and mix. Book.
Pour the remaining milk, cream and sugar into a saucepan with the vanilla pod split in half and its seeds.
Boil and remove the vanilla pod.
Off the heat, pour the hot milk over the beaten eggs while stirring.
Pour this mixture over the pie crust.
Bake for 40 minutes.
The flan must be taken and the top must be golden.
Let cool before eating.