The custard for Flan Pâtissier uses both egg and cornflour to set it. There’s an ideal balance of the two that will achieve the right richness and set consistency so the tart can be cut into neat slices, yet the custard melts in your mouth when you eat it. I tried quite a few combinations before landing on what I think is the perfect balance!
INFUSE MILK WITH VANILLA
- eat milk with 1/4 cup of sugar*, vanilla seeds and the leftover vanilla pods (see video for how I scrape the seeds out). Bring it to just below a boil. As soon as you see the milk starting to foam and rise, remove it straight from the stove.
TIP: Keep an eye on it as the milk starts to get hot because milk loves to boil over quite quickly!
* Adding a bit of sugar in this step helps to ensure the milk doesn’t scald on the base.
- Infuse – Place the lid on (to prevent a skin from forming and loss of volume through evaporation) and leave for 10 minutes. This gives the milk time to be infused with the vanilla flavour as well as to cool slightly which eliminates any risk of hot milk accidentally scrambling the eggs in the next steps.
EGGS AND CORNFLOUR MIXTURE (THICKENING)
- Eggs and cornflour (cornstarch) – Whisk the egg yolks, whole egg and sugar together until combined. Then whisk the cornflour in. It’s best to whisk eggs and sugar first before adding cornflour else you end up with a flurry of flour!
- Slowly add half milk (tempering) – While whisking, slowly pour in half the milk. Just whisk until combined.
Don’t worry, there’s no risk of accidentally scrambling the eggs with the hot milk because it cooled in the 10 minutes we left it to infuse with the vanilla! However we still temper the mixtures in this step as an extra layer of safety.
COOK CUSTARD TO THICKEN
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