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INGREDIENTS
- For the Crust:
- 1 ½ cups plus 1 tablespoon (210g) all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- 7 tablespoons (3 ½ ounces, 100g) unsalted butter, chilled and cubed
- 1 large egg
- 2 teaspoons water, plus more if needed
- For the Custard:
- 3 cups (750ml) whole milk
- 1 ¾ cups (430ml) heavy cream
- 1-2 whole vanilla beans, split with seeds scraped
- Pinch of salt
- 3 large eggs
- 3 large egg yolks
- 1 ¼ cups (250g) sugar
- ¾ cup (90g) cornstarch
- 2 teaspoons vanilla extract
Instructions:
1. Make the Crust:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a pastry blender or your hands), combine the flour, sugar, and salt.
- Add the chilled, cubed butter and mix on medium speed until the butter pieces resemble large corn kernels.
- Mix in the egg and water until the dough begins to come together. If necessary, add an extra teaspoon of water, but avoid overworking the dough.
- Gather the dough into a disk, wrap it in plastic wrap or an eco-friendly alternative, and chill for at least 30 minutes.
2. Prepare the Tart Shell:
- On a lightly floured surface, roll out the dough into a 15-inch (38cm) circle.
- Carefully transfer the dough to a 9-inch (23cm) springform pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
- Smooth out any cracks or wrinkles with your fingers, patching as needed. The dough is forgiving once baked, so don’t stress if it’s not perfect.
- Place the dough-lined pan in the freezer while you prepare the filling.
3. Preheat the Oven:
- Preheat the oven to 400°F (200°C).
4. Make the Custard:
- In a large saucepan or Dutch oven, combine the milk, cream, vanilla bean seeds, scraped vanilla pods, and a pinch of salt.
- Heat the mixture over medium heat until very warm but not boiling.
- In a separate bowl, whisk together the eggs, egg yolks, and sugar, then whisk in the cornstarch until smooth.
- Slowly pour half of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Whisk constantly over medium heat until the custard thickens, about 5 minutes. Whisk more vigorously to prevent lumps from forming.
- Once it reaches a full boil (large bubbles breaking the surface), remove from heat, discard the vanilla pods, and stir in the vanilla extract.
5. Assemble and Bake:
- Remove the tart shell from the freezer and pour the thick custard into it, smoothing the top.
- Bake in the preheated oven for 10 minutes.
- After 10 minutes, reduce the oven temperature to 350°F (180°C) and bake for an additional 50 minutes. The top may darken significantly, which is normal and desired.
- Remove from the oven and let cool on a wire rack.
6. Chill and Serve:
- Once cooled, refrigerate the flan overnight to set before serving.
Enjoy your delicious flan!