Flan Pâtissier

Pâte Sucrée (Sweet Pastry Dough)

Ingredients

• 1/4 cup cold unsalted butter

• 1/3 cup powdered sugar

• 1 vanilla bean, seeds extracted

• 2 egg yolks

• 1 1/8 cups all-purpose flour

• Pinch of salt

Directions

1. In a bowl, whisk together the butter and powdered sugar until light and fluffy.

2. Mix in the egg yolks and vanilla bean seeds until fully combined.

3. Add the flour and salt. Using a pastry scraper or your hands, mix until a dough forms. Do not overwork the dough.

4. Form the dough into a disc, wrap tightly in cling film, and refrigerate for at least 45 minutes before rolling. (The dough can be made one day ahead.)

5. Once chilled, lightly flour a clean surface and roll the dough to about 1/2 cm thickness.

6. Line an 8-inch springform pan with the dough, making sure to seal any gaps that may arise. Dock the bottom with a fork and refrigerate while preparing the pastry cream. Keeping the dough cold helps prevent the crust from shrinking during baking.

Crème Pâtissière (Pastry Cream)

Ingredients

• 1 1/4 cups heavy cream

• 2 cups whole milk

• 1 vanilla bean

• 2 teaspoons vanilla bean powder

• 2 eggs

• 2 egg yolks

• 1/2 cup cornstarch

• 1 cup granulated sugar

• 3 tablespoons unsalted butter

Directions

1. In a pot, bring the milk and heavy cream to a light simmer. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the pot along with the vanilla bean powder.

2. Remove from the heat, cover with a lid or cling film, and allow the mixture to infuse for at least 15 minutes.

3. After infusing, remove the vanilla bean pod and bring the mixture back to a gentle simmer.

4. In a separate bowl, whisk together the 2 eggs and 2 egg yolks. Add the cornstarch and sugar, mixing until smooth.

5. Slowly pour about 1/4 of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.

6. Pour this mixture back into the pot with the remaining milk and whisk to combine.

7. Cook over medium heat, whisking constantly, until the mixture thickens substantially. This will take about 5–7 minutes, depending on the heat.

8. The pastry cream is ready when large bubbles begin to form. Once you see a large bubble, continue whisking for 15 seconds, then remove from the heat. Mix in the butter.

9. Immediately pour the pastry cream into the prepared springform pan lined with dough.

10. Bake at 390°F (200°C) for 40–45 minutes.

11. The top will become dark in color, and the center of the flan will still be slightly jiggly when removed from the oven.

12. Allow the flan to cool completely to room temperature before placing it in the refrigerator to chill for at least 6 hours, ideally overnight.

13. Keep refrigerated, but bring to room temperature before serving for the best texture and flavor.