Delicious Vanilla Flan

Ingredients

• 1 1/4 cup All-Purpose Flour (sifted)
• 1/2 cup Unsalted Butter (cold, cut into small cubes)
• 1/4 tsp Salt (fine sea salt)
• 3 tbsp Ice Water (very cold)
• 2 cup Whole Milk (prefer whole milk for richness)
• 1 piece Vanilla Bean (seeds scraped, pod saved for infusion)
• 1/2 cup Granulated Sugar
• 1/4 cup Cornstarch (sifted)
• 4 Egg Yolks (large, at room temperature)
• 2 tbsp Unsalted Butter (cut into small pieces, added at end of pastry cream)

Instructions

1. Prepare the Pie Crust

   In a mixing bowl combine flour, salt, and cold butter cubes. Using fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for 15 minutes.

   Time: PT15M

2. Blind Bake the Crust

   Roll the chilled dough on a lightly floured surface to about 1/8‑inch thickness. Fit into a 9‑inch pie pan, trim excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake in a pre‑heated 375°F oven for 12‑15 minutes, then remove weights and parchment and bake an additional 5 minutes until lightly golden.

   Time: PT20M

   Temperature: 375°F

3. Infuse the Milk

   In a saucepan combine milk, the scraped vanilla seeds, and the vanilla pod. Heat over medium until just below boiling, then remove from heat and let steep for 5 minutes. Remove the pod.

   Time: PT8M

   Temperature: medium heat

4. Mix Dry Ingredients

   In a separate bowl whisk together sugar and cornstarch. Set aside.

   Time: PT2M

5. Combine Egg Yolks and Dry Mix

   Add the egg yolks to the sugar‑cornstarch mixture and whisk until smooth. The yolks should be at room temperature for easy incorporation.

   Time: PT3M

6. Temper the Egg Mixture

   Gradually pour about 1/3 of the warm milk into the egg‑yolk mixture while whisking constantly to prevent curdling. Once combined, whisk the tempered mixture back into the saucepan with the remaining milk.

   Time: PT3M

7. Cook the Pastry Cream

   Place the saucepan over medium‑low heat and stir continuously with a whisk. The mixture will begin to thicken within seconds. Continue cooking for another 30‑60 seconds after it reaches a thick, glossy consistency, then remove from heat.

   Time: PT5M

   Temperature: medium‑low heat

8. Finish the Pastry Cream

   Stir in the butter pieces until fully melted and incorporated. Transfer the cream to a clean bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin, and let cool to room temperature.

   Time: PT5M

9. Fill and Bake the Flang

   Pour the cooled pastry cream into the blind‑baked crust, smoothing the top. Bake in a pre‑heated 350°F oven for 20‑25 minutes, until the custard is set around the edges but still slightly wobbly in the center.

   Time: PT25M

   Temperature: 350°F

10. Cool and Set

    Remove the flang from the oven and let it cool at room temperature for about 30 minutes, then refrigerate for at least 6‑8 hours (overnight preferred) to fully set.

    Time: PT30M

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

32 g

Fat

16 g

Fiber

1 g