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Flan Pâtissier (French Custard Tart)
Ingredients
  • subheading: CREME PATISSIERE:
  • 1 litre / 1 quart milk , full fat
  • 2 vanilla beans , seeds scraped, beans reserved (Note 1)
  • 1 cup caster sugar , separated
  • 120g / 4.2 oz egg yolks (~6 to 7 large eggs, 100 ml, Note 2)
  • 1 large egg (55 to 60g / 2 oz)
  • 7 tbsp (70g) cornflour/cornstarch (scoop and level, Note 3)
  • 50g (5 tbsp) unsalted butter , cut into 1cm cubes (cold)
  • subheading: PASTRY:
  • 2 sheets butter puff pastry, FROZEN (25cm / 10" squares, 185g/6oz each) (Note 4)
  • 1 egg yolk , whisked
  • Butter , for greasing
Steps
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