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Preheat the oven to 180°C (fan-assisted).
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Roll out the shortcrust pastry on a floured surface and line a baking tin with baking paper.
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Prick the bottom of the tart with a fork.
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Pour the still-hot cream into the mold. Smooth the surface with a spatula.
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Bake for 40 to 45 minutes. The surface should be nicely golden (with characteristic dark spots).
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Allow to cool completely at room temperature, then refrigerate for at least 4 hours before unmolding and enjoying.
Tips for making successful homemade flan
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Whole milk : Do not use skim milk, as whole milk ensures a rich, creamy texture.
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Cornstarch : Respect the proportions carefully. Too much will make the flan rubbery.
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Baking : Don’t be afraid of brown spots on top. These are what give the typical flan taste.
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Resting : The flan must rest in a cool place to hold its shape when cut. Do not serve it lukewarm.
Serving suggestions
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Serve the flan with a red fruit coulis or an apricot compote to add a tangy touch.
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It also goes very well with vanilla black tea or strong coffee.
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For an even more indulgent version, you can add a little caramel to the mold before pouring in the cream.