Tahitian vanilla flan
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SHORTCRUST PASTRY
- Butter 82 % FAT 100g
- Salt 2g
- Sugar 3g
- Egg yolks 10g
- Milk 30g
- Bread flour 140g
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. -
PASTRY CREAM
- Milk 765g
- Sugar 155g
- Egg yolks 95g
- Corn starch 40g
- Bread flour 40g
- NOROHY Tahitian vanilla bean 1 piece
Bring the milk and the split and scored vanilla bean to a boil. Mix the sugar, corn starch, 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.
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ASSEMBLY
Spread out the shortcrust pastry to a thickness of approx. 3mm. Leave to cool then place in the mold.
Fill with pastry cream. Bake at 329°F (165°C) for approx. 45 minutes.
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