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

Ingredient Substitutions

• Instead of All-Purpose Flour: Pastry flour
• Instead of Unsalted Butter: European butter, cold coconut oil for dairy‑free
• Instead of Whole Milk: 2% milk, almond milk (will change flavor)
• Instead of Vanilla Bean: 1 tsp vanilla extract
• Instead of Granulated Sugar: caster sugar
• Instead of Cornstarch: arrowroot powder
• Instead of Egg Yolks: egg yolk paste (vegan)
• Instead of Unsalted Butter: margarine

Equipment Needed

• Mixing Bowl
• Pastry Brush (optional)
• Rolling Pin
• Pie Pan
• Parchment Paper
• Pie Weights or Dried Beans
• Saucepan
• Whisk
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Blind baking the crust to avoid sogginess
• Tempering the egg yolk mixture to prevent curdling
• Cooking the pastry cream until thick and glossy but not over‑cooked
• Baking the custard just until set, leaving a slight wobble in the center
• Refrigerating the finished flang for several hours to allow proper setting

Chef Tips from the Video

• Use a high‑quality vanilla bean for the deepest flavor; scrape both seeds and the pod.
• Keep all butter and water ice‑cold when making the crust to ensure flakiness.
• Cover the pastry cream with plastic wrap directly on its surface to avoid a skin forming.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Not recommended; texture may become grainy

Room temperature: Can sit at room temperature for up to 2 hours after baking

Make-Ahead Tips

• Prepare the pie crust and blind bake it a day ahead; keep it covered at room temperature.
• Pastry cream can be made up to 24 hours in advance; store covered in the fridge and give a quick whisk before using.

Frequently Asked Questions