I cannot believe it is Friday already, this week has simply flown by.This week's recipe is an easy one and perfect for those of you who love a French flan.
Flan pâtissierServes 8Preparation time1 hourCooking time30 minutesChilling time8 hours minimum
IngredientsFor the shortcrust pastry:125g soft butter125g caster sugar250g of flour1 pinch of baking powder1 egg
For the flan filling:6 eggs300g caster sugar120g cornstarch2 tablespoons natural vanilla extract300 g full cream1200ml whole milk
DirectionsIn a bowl, mix the butter, powdered sugar, flour and baking powder. Rub  together the ingredients using your fingers.Add the egg and mix to obtain a homogeneous paste.Wrap  the dough in cling film and leave  it in the refrigerator for 30 minutes.After cooling, roll out the dough, 3mm thick, and form a circle 24cm in diameter and 6cm in height.Refrigerate while preparing the flan filling.In a mixing bowl, mix the eggs and half of the sugar, add the cornstarch and the vanilla extract then whisk briskly without whitening the eggs.Add the cream and mix.In a saucepan, boil the milk and the rest of the powdered sugar.Add the milk to the previous mixture while stirring. Pour everything back into the saucepan and cook until thickened, stirring constantly.Remove  the pastry from the refrigerator, place it on a perforated metal plate covered with a sheet of parchment paper and pour the cream over the dough.Smooth the surface of the cream with a spatula and refrigerate...