Traditional Flan Pâtissier (French Custard Tart)

Ingredients

For the Crust:
1 sheet all-butter puff pastry (thawed if frozen)

For the Custard Filling:
2 cups (500ml) whole milk
1 cup (240ml) heavy cream
1 vanilla bean (or 1 tbsp vanilla extract)
6 large egg yolks
3/4 cup (150g) granulated sugar
1/2 cup (60g) cornstarch
1 tbsp (15g) unsalted butter

Directions

Roll out the puff pastry to fit a 9-inch (23cm) springform pan with some overhang. Press into the base and up the sides. Chill in the freezer for 30 minutes.

Preheat oven to 190°C (375°F). Line pastry with baking paper and fill with baking beads. Bake for 15 minutes. Remove weights and bake for another 5–10 minutes until lightly golden. Let cool.

Heat milk and cream in a saucepan with vanilla bean (or extract) until steaming. Remove from heat and let sit 10 minutes.

Whisk egg yolks, sugar, and cornstarch in a large bowl until pale and smooth.

Slowly pour the warm milk into the egg mixture while whisking constantly.

Pour mixture back into the saucepan. Cook over medium heat, whisking until thick and smooth. Remove from heat, stir in butter, and strain into a clean bowl. Let cool for 5–10 minutes.

Pour the warm custard into the tart shell. Smooth the top. Bake at 180°C (350°F) for 35–40 minutes, or until golden and just set.

Cool to room temperature, then chill for at least 4 hours or overnight before slicing.