French Food Friday - Flan pâtissier

I cannot believe it is Friday already, this week has simply flown by.

This week's recipe is an easy one and perfect for those of you who love a French flan.

Flan pâtissier

Serves 8

Preparation time1 hour

Cooking time30 minutes

Chilling time8 hours minimum

Ingredients

For the shortcrust pastry:

125g soft butter

125g caster sugar

250g of flour

1 pinch of baking powder

1 egg

For the flan filling:

6 eggs

300g caster sugar

120g cornstarch

2 tablespoons natural vanilla extract

300 g full cream

1200ml whole milk

Directions

In a bowl, mix the butter, powdered sugar, flour and baking powder. Rub  together the ingredients using your fingers.

Add the egg and mix to obtain a homogeneous paste.

Wrap  the dough in cling film and leave  it in the refrigerator for 30 minutes.

After cooling, roll out the dough, 3mm thick, and form a circle 24cm in diameter and 6cm in height.

Refrigerate while preparing the flan filling.

In a mixing bowl, mix the eggs and half of the sugar, add the cornstarch and the vanilla extract then whisk briskly without whitening the eggs.

Add the cream and mix.

In a saucepan, boil the milk and the rest of the powdered sugar.

Add the milk to the previous mixture while stirring. Pour everything back into the saucepan and cook until thickened, stirring constantly.

Remove  the pastry from the refrigerator, place it on a perforated metal plate covered with a sheet of parchment paper and pour the cream over the dough.

Smooth the surface of the cream with a spatula and refrigerate for 1 hour.

Preheat the oven to 220°C (th7/8) convection heat.

Bake for 20 minutes then raise the temperature to 240°C (th8) for another 10 minutes.

At the end of the cooking time, if the flan is not colored enough for your taste, put it under the grill for a few minutes without taking your eyes off it.

Once out of the oven, allow the flan to cool to room temperature then place it in the fridge overnight.

Bon vendredi a tous ♥

Leeann x