Homemade Pastry Flan – Easy, Creamy and Foolproof Recipe

• 24 to 26 cm springform pan (with a removable base if possible)

• Pan

• Whip

• Bowl

• Rolling pin

• Baking paper

• Cling film

Preparation instructions

1. Preparation of the shortcrust pastry

1. In a large bowl, mix the flour, salt and sugar.

2. Add the cold, diced butter. Rub in with your fingertips until you get a sandy texture.

3. Gradually add the cold water until a smooth ball forms. Do not overwork the dough.

4. Cover and let stand in a cool place for 30 minutes.

2. Preparation of the custard cream

1. In a large saucepan, heat the milk with the split and scraped vanilla pod. Bring to a simmer, then remove from the heat.

2. In a bowl, whisk the egg yolks, whole eggs and sugar until the mixture whitens.

3. Add the sifted cornstarch to the egg-sugar mixture and whisk until smooth.

4. Gently pour the hot milk (without the pod) over the mixture while whisking, then pour back into the saucepan.

5. Cook over medium heat, stirring constantly until thickened. As soon as the cream becomes thick (like pastry cream), remove from heat.

3. Assembly and cooking

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