Flan Pâtissier (French Custard Tart)
Ingredients
Creme Patissiere:
▢1 litre / 1 quart milk , full fat
▢2 vanilla beans , seeds scraped, beans reserved (Note 1)
▢1 cup caster sugar , separated
▢120g / 4.2 oz egg yolks (~6 to 7 large eggs, 100 ml, Note 2)
▢1 large egg (55 – 60g / 2 oz)
▢7 tbsp (70g) cornflour/cornstarch (scoop and level, Note 3)
▢50g (5 tbsp) unsalted butter , cut into 1cm cubes (cold)
Pastry:
▢2 sheets butter puff pastry, FROZEN (25cm / 10″ squares, 185g/6oz each) (Note 4)
▢1 egg yolk , whisked
▢Butter , for greasing
Directions
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