Creamy and soft pastry flan (milk and egg pudding), perfect for delighting your taste buds!

 Creamy and soft pastry flan (milk and egg pudding), perfect for delighting your taste buds!

Ingredients

1 puff pastry (shortcrust or shortcrust)

3 eggs

120 g sugar

600 ml milk (preferably whole)

60 g cornstarch

1 vanilla bean (or 1 teaspoon vanilla extract)

200 ml cream (heavy cream) with 30% fat

Preparation

Place a sheet of baking paper on the bottom of the pan.

Spray the edges of the pan with oil or use butter.

Cut a circle of dough to fit the diameter of the pan. Then place it on the bottom of the pan.

Cut 6 cm wide strips from the remaining dough and place them on the edges of the pan in contact with the circle of dough on the bottom.

Make sure the strip is well sealed to the base. If the strip doesn't go all the way around the pan, don't panic. You can join the strips together and overlap them. The important thing is to complete the entire outline. Now we can put the pan in the freezer.

In a saucepan, heat the milk with the vanilla over medium heat until it boils, stirring regularly with a wooden spoon to prevent the milk from burning.

Meanwhile, in a bowl, mix the eggs and sugar until light. Remove the bean from the pan. Open it and scrape out the seeds. Then put the seeds in the bowl. Add the cornstarch and beat well.

Pour this new mixture into the pan with the hot milk. Let it thicken over low heat, stirring constantly, and then let it cool.

Now we can add the liquid cream (cream) to this cream and mix well, using a whisk. Remove the pan from the freezer and pour this new mixture, making sure the surface is very smooth (use a spatula).

Bake for 35 minutes at 180°C. Let it cool and then refrigerate for at least 4 hours before serving (or overnight).

It's ready. It's perfect, don't you think? Enjoy your meal!