Vanilla flan in puff pastry

Ingredients

• 300 g puff pastry (ready-to-use, to roll out)
• 60 g butter (30 g to grease the pan, 30 g for the custard)
• 20 g flour (to flour the work surface and the pan)
• 500 ml whole milk
• 200 ml heavy cream
• 150 g caster sugar
• 1 vanilla bean (split lengthwise)
• 4 egg yolks
• 2 whole eggs
• 30 g cornstarch (about 2 tablespoons)

Instructions

1. Grease the pan

   Butter the inside of the 20 cm circle with a small piece of butter, then lightly dust with flour.

   Time: PT5M

2. Roll out the puff pastry

   On a floured work surface, roll the pastry to about 2 mm thickness with the rolling pin, turning it regularly so it doesn’t stick.

   Time: PT10M

3. Cut and form the circle

   Cut a disk of pastry 5‑6 cm larger than the pan. Place it in the circle without stretching, gently press the edges so they adhere to the wall, then pinch a border of about 0.5 cm all around.

   Time: PT7M

4. Chill

   Transfer the pan onto a sheet lined with parchment paper and place it in the refrigerator for 15 minutes so the pastry firms up.

   Time: PT15M

5. Prepare the pastry cream

   In a saucepan, combine the milk, cream, 1/3 of the sugar and the split vanilla bean. Bring to a boil over medium heat.

   Time: PT5M

   Temperature: Medium

6. Mix the eggs and sugar

   In a bowl, whisk the yolks, whole eggs, the remaining sugar and the cornstarch until a homogeneous mixture is obtained.

   Time: PT5M

7. Temper the mixture

   Remove the vanilla bean, scrape the seeds into the hot milk, then pour the boiling milk over the egg mixture while whisking constantly.

   Time: PT3M

8. Cook the pastry cream

   Return everything to the saucepan and cook over medium heat, stirring constantly, until the first bubbles appear, then continue for an additional 1 minute.

   Time: PT8M

   Temperature: Medium

9. Incorporate the butter

   Remove the saucepan from the heat, add the 30 g butter in pieces and mix until fully incorporated.

   Time: PT2M

10. Fill the pastry base

    Pour the pastry cream into the cooled puff pastry base, smoothing the surface slightly.

    Time: PT2M

11. Bake

    Bake the flan in a preheated oven at 170 °C for about 45 minutes, watching the browning of the top.

    Time: PT45M

    Temperature: 170°C

12. Cooling

    Remove the flan from the oven, place the pan on a rack and let cool completely before releasing the circle.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of puff pastry: shortcrust pastry
• Instead of butter: margarine
• Instead of flour: rice flour (for gluten‑free)
• Instead of whole milk: semi‑skimmed milk, almond milk
• Instead of heavy cream: fresh cream
• Instead of caster sugar: granulated sugar
• Instead of vanilla bean: vanilla extract
• Instead of cornstarch: potato starch

Equipment Needed

• 20 cm diameter tart pan
• rolling pin
• butter brush or paper towel
• fork
• chef's knife
• mixing bowl
• whisk
• medium saucepan
• parchment paper
• baking sheet
• cooling rack
• oven

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a high‑quality vanilla bean; scrape the seeds for an intense aroma.
• For a more decorative edge, brush the pastry rim with an egg yolk before baking.

Troubleshooting

Storage

Refrigerator: Store the flan in the refrigerator, covered, for up to 3 days.

Freezer: Not recommended to freeze the puff pastry already baked with the custard.

Room temperature: Consume within 2 hours of service if left at room temperature.

Make-Ahead Tips

• Prepare the pastry cream the day before and keep it refrigerated; gently reheat before pouring into the pastry.
• The puff pastry can be prepared and chilled for 30 minutes before assembly.