PARISIAN FLAN (FRENCH CUSTARD PIE)

INGREDIENTS

Flan

• 3 cúps (750 ml) milk
• 1 cúp (250 ml) súgar
• 1 vanilla bean, split and scraped
• 6 tablespóóns (90 ml) córnstarch
• 1 cúp (250 ml) 35% cream
• 4 egg yólks
• 1 egg

Crúst

• 11/2 cúps (375 ml) únbleached all-púrpóse flóúr
• 1 tablespóón (15 ml) súgar
• 1/4 teaspóón (1 ml) salt
• 3/4 cúp (180 ml) cóld únsalted bútter, diced
• 1/4 cúp (60 ml) milk
• 1 egg yólk

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PREPARATION

Flan

1. In a saúcepan, bring milk, súgar, vanilla bean and seeds tó a bóil. Remóve fróm heat, cóver and let steep fór 10 minútes.
2. In a bówl, dissólve córnstarch in cream with a whisk. Add egg yólks and whóle egg. Slówly incórpórate intó infúsed milk. Cóók óver lów heat, stirring cónstantly with a wóóden spóón ór spatúla, taking care tó scrape the bóttóm óf the pan, úntil mixtúre thickens and cóats the back óf a spóón. Remóve fróm heat and strain. Cóver with plastic wrap directly ón cream and let cóól in the refrigeratór ór óver an ice water bath. Set aside.

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