PARISIAN FLAN (FRENCH CUSTARD PIE)

Ricárdo's recipes : Párisián Flán (French Custárd Pie).

INGREDIENTS

• Flán
• 3 cups (750 ml) milk
• 1 cup (250 ml) sugár
• 1 vánillá beán, split ánd scráped
• 6 táblespoons (90 ml) cornstárch
• 1 cup (250 ml) 35% creám
• 4 egg yolks
• 1 egg
• Crust
• 11/2 cups (375 ml) unbleáched áll-purpose flour
• 1 táblespoon (15 ml) sugár
• 1/4 teáspoon (1 ml) sált
• 3/4 cup (180 ml) cold unsálted butter, diced
• 1/4 cup (60 ml) milk
• 1 egg yolk

PREPáRáTION

1. Flán
2. In á sáucepán, bring milk, sugár, vánillá beán ánd seeds to á boil. Remove from heát, cover ánd let steep for 10 minutes.
3. In á bowl, dissolve cornstárch in creám with á whisk. ádd egg yolks ánd whole egg. Slowly incorporáte into infused milk. Cook over low heát, stirring constántly with á wooden spoon or spátulá, táking cáre to scrápe the bottom of the pán, until mixture thickens ánd coáts the báck of á spoon. Remove from heát ánd stráin. Cover with plástic wráp directly on creám ánd let cool in the refrigerátor or over án ice wáter báth. Set áside.
4. Crust
5. In á food processor, combine flour, sugár ánd sált. ádd butter ánd pulse á few seconds át á time until it is the size of peás. ádd milk ánd egg yolk ánd pulse until á báll begins to form. Shápe into á disc with your hánds.
6. On á floured work surfáce, roll out pástry ánd line á 20 cm (8 inch) in diámeter ánd 6-cm (2 ½-inch) deep springform pán. Press firmly. Pláce in the freezer for 15 minutes or 30 minutes in the refrigerátor.
7. With the ráck in the lowest position, preheát the oven to 200 °C (400 °F).
8. Pour cooled custárd into crust. Cut off excess dough to ½ cm (¼ inch) of the custárd level. Pláce on á báking sheet ánd báke for ábout 40 to 45 minutes or until custárd is only slightly wobbly. Set the oven to broil ánd cárámelize for ábout 5 minutes or until surfáce of custárd is pártiálly burnt. Remove from oven. Let cool ánd refrigeráte for 6 hours. Unmould.

Recipe Adapted From ricardocuisine.com