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Vanilla flan in puff pastry
A silky vanilla flan baked in a crisp puff pastry shell. Ideal for an elegant and indulgent dessert, made with simple homemade pastry techniques.
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Critical Success Points
- • Roll the dough to exactly 2 mm to avoid excessive puffing.
- • Properly temper the egg‑milk mixture to avoid lumps.
- • Bake until the custard is set but still slightly trembling.
Safety Warnings
- • Handle the hot saucepan with kitchen gloves.
- • The oven reaches 170 °C: use oven mitts to avoid burns.
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