Line the tin: Roll out the dough in a 26cm diameter tart tin, buttered and floured. Prick the base with a fork.
Chill: Place the tin in the refrigerator while preparing the custard filling.
Custard Filling Preparation
: Heat the milk: Pour the milk into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the milk along with the pod. Bring to a boil, then remove from the heat and let it infuse for 10 minutes.
Mix the eggs and sugar: In a large bowl, whisk the eggs with the sugar until the mixture is pale and creamy.
Add the cornflour: Stir in the cornflour (or flour) and mix well to avoid lumps.
Pour in the hot milk: Remove the vanilla pod and gradually pour the hot milk over the egg and sugar mixture, whisking constantly.
Cook the cream: Pour everything into the saucepan and thicken over medium heat, stirring constantly. The cream should coat the back of a spoon.
Add the butter (optional): Off the heat, stir in the butter for extra creaminess.
Bake the flan
: Pour the cream: Pour the flan mixture over the pastry in the pan. Smooth the surface with a spatula.
Bake: Bake for 40 to 50 minutes, until the top is golden brown and lightly caramelized.
Cool: Let cool completely to room temperature, then refrigerate for at least 4 hours before unmolding.
Enjoy!
