Vanilla custard
Traditional Flan Pâtissier (with Madagascar Vanilla)
It's the king of bakeries, but nothing beats the homemade version when infused with exceptional vanilla. This flan stands out with its creamy texture, a subtle crème brûlée taste, and above all, its thousands of tiny black specks that attest to its quality.
🛒 Ingredients
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1 shortcrust or puff pastry (preferably all-butter)
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1 liter whole milk
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250 ml heavy cream (for creaminess)
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120 g cane sugar
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90 g cornstarch (Maïzena)
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4 whole eggs
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2 vanilla beans from your shop
🍳 Preparation
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The Infusion (The Key Step): Split your two vanilla beans in half and scrape out the seeds. Place the seeds and the scraped pods in a saucepan with the milk and cream. Bring to a boil, then remove from heat. Let it infuse for at least 15 minutes (the longer the infusion, the deeper the aroma).
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The Mix: In a bowl, whisk the eggs with the sugar and cornstarch until smooth.
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The Liaison: Remove the pods from the milk. Slowly pour the hot milk over the egg mixture while whisking. Return everything to the saucepan.
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Thickening: Cook over medium heat, stirring constantly. As soon as the cream thickens and begins to "boil", remove from heat.
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Assembly: Line your mold with the pastry. Pour the still-hot pastry cream over it and smooth the surface.
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Baking: Bake for 40 to 50 minutes at 180°C. The top should be nicely golden, even slightly "speckled" brown.
💡 The secret to a perfect flan
Patience is a virtue: Never cut a flan straight out of the oven! Let it cool completely at room temperature, then place it in the refrigerator for at least 4 hours (ideally overnight). This resting period is what gives the flan its legendary firmness.