Use
whole milk for a rich and creamy texture. Semi-skimmed milk can be used, but the flan will be less melt-in-your-mouth.
Eggs
provide structure and color. The more yolks, the more golden and flavorful the flan will be. Regular white sugar is sufficient, but a little vanilla sugar can be added to enhance the flavor.
Vanilla
is the heart of flan. A split vanilla bean infused in milk gives it an incomparable aroma. Alternatively, a good vanilla extract can be used.
The Pastry
Traditionally, the baker’s flan is based on shortcrust pastry, but some prefer puff pastry for extra crispiness.
Ingredients for a Flan of 8 to 10 portions:
1 shortcrust pastry (or puff pastry)
, 1 liter of whole milk
, 6 eggs,
200 g of sugar
, 100 g of cornflour (or 80 g of flour)
, 1 vanilla pod (or 2 teaspoons of vanilla extract),
30 g of butter (optional, for more melt-in-your-mouth texture).
Preparation of the pastry
: Preheat the oven: Heat the oven to 180°C (350°F).
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