Parisian Flan (Flan Pâtissier)

Step 1

Place the soft butter and Confectioner's Sugar in the bowl of your mixer and cream it until just combined. Mix in the Egg and Almond Meal.

Step 2

Add the Salt and Flour and mix on the lowest speed until just combined.

Step 3

Divide the pastry in two equal parts. Place them each between two sheets of baking paper each and roll them thinly, about 2 to 3mm or 1/16 to 1/8 inch (see note 1). Place in the fridge to chill and rest for at least 1 hour.

Step 4

Prepare a large baking tray and line if with a sheet of baking paper or a baking mat. With the first rolled pastry, cut out the bottom of the crust with a 25 cm / 10 inch Pastry Ring (see note 2).

Step 5

With the second rolled pastry, cut out long strips that are as high as your pastry ring. Place the strips of pastry against the edges of the pastry ring to create the sides of the crust. Slightly overlap each strip and press on the seam to connect them. Gently press on the corner between the bottom and sides to make sure they are touching and avoid any leakage. Cut out any excess pastry with a small sharp knife.

Step 6

Place back in the fridge to chill and rest for at least 1 hour - or up to 24 hours.

Step 7

Preheat your oven on 200’C/390’F.

Step 8

In a large heat-proof mixing bowl, whisk together the Eggs and Sugar until just combined. Whisk in the sifted Cornstarch, then the Cream and Vanilla (see note 3 if using fresh vanilla bean).

Step 9

Heat up the Milk on low to medium low heat until it simmers. Pour it over the Egg batter while continuously whisking to temper the eggs, whisk well until combined, then transfer it all back into the pot on the stove.

Step 10

Cook on low to medium low heat until the liquid starts to thicken, continuously whisking to avoid lumps (see note 4). Pour it into the Sweet Shortcrust Pastry.

Step 11

Place it in the oven and drop the temperature to 180'C/350'F. Bake for about 50 minutes, or until the skin created on top of the baked custard is golden brown (see note 5).

Step 12

Remove from the oven and leave to cool down at room temperature for about 1 hour, then place in the fridge to chill for at least 3 hours - preferably overnight.