Ingredients
Method
- Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and place it into a 24 cm tart pan. Press gently against the edges and prick the base with a fork. Place the pan in the refrigerator while preparing the filling.
- Pour the whole milk into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk.
- Heat the milk over medium heat until it begins to simmer, allowing the vanilla to infuse. Remove from heat and let it rest briefly.
- In a large bowl, whisk the eggs and sugar together until the mixture becomes slightly pale and foamy.
- Add the cornstarch to the egg mixture and whisk until smooth and free of lumps.
- Remove the vanilla pod from the milk. Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from cooking.
- Return the mixture to the saucepan and cook over medium heat while stirring continuously until it thickens into a smooth, creamy custard.
- Remove from heat and add the butter, stirring until fully melted and incorporated.
- Pour the hot custard into the prepared pastry shell and smooth the surface with a spatula.
- Bake for 40 to 45 minutes until the surface is golden and the center is just set but slightly wobbly.
- Allow the flan to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
For the best flavor, always use whole milk and a real vanilla bean. Make sure the custard thickens well before pouring it into the pastry shell to ensure the classic firm yet creamy texture. The flan tastes even better after resting overnight in the refrigerator. For a variation, you can make the recipe without pastry by pouring the custard directly into a buttered mold.