Makes 1 Flan
    • 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.


    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.


    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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