This flan is so easy to make and delicious to eat.
Makes 1 flan
100g butter 82% fat
10g egg yolks
140g bread flour
First mix the softened butter, salt and sugar together.
Then add the egg yolks and milk.
Do not beat the mixture.
As soon as you have a homogeneous mixture, add the flour and mix very quickly.
Store in the refrigerator.
95g egg yolks
40g corn starch
40g bread flour
1 piece Norohy Tahitian vanilla bean
Bring the milk and the split and scored vanilla bean to a boil.
Mix the sugar, corn starch, bread flour and egg yolks together.
Strain the vanilla milk and combine with the mixture and cook for a further 2 minutes.
Cover with plastic wrap and store in the refrigerator.
Spread out the shortcrust pastry to a thickness of approximately 3mm.
Leave to cool then place in the mold.
Fill with pastry cream.
Bake at 329°F (165°C) for approximately 45 minutes.
Recipe courtesy of Norohy