Parisian flan tart recipe

• 500 g (17.6oz) sweet shortcrust pastry
• 1 beaten egg
• 560 ml (19.7fl oz) full fat or semi-skimmed milk
• 1 vanilla pod (opened and scraped) or 1 teaspoon of vanilla extract
• 4 medium eggs
• 75 g (2.6oz) caster sugar
• 30 g (1.1oz) cornflour

1. Make the sweet shortcrust pastry (see link for recipe above) and rest in the fridge for 1 hour.
2. Line the tart tin with the pastry and put it in the fridge for 30 minutes.
3. Preheat the oven to 160C/325F/Gas Mark 3.
4. Bake blind the pastry base and leave to cool.
5. Carefully brush the pastry base with the beaten egg.
6. Put it back in the oven for 4 minutes at 160C/325F/Gas Mark 3, remove and brush it a second time.
7. To make the custard filling, bring the milk and vanilla to the boil.
8. In a large bowl, whisk together the eggs and sugar, then add the cornflour and pour in the boiling milk.
9. Pass the mixture through a very fine sieve.
10. Place the pastry base in the oven and fill to the top with the custard mix using a jug or a ladle.
11. Bake the flan until it is set and golden brown on top.
12. Cool it at room temperature in the tin.

egg, full fat, vanilla, eggs, caster sugar, cornflour

Taken from www.lovefood.com/guide/recipes/26496/parisian-flan-tart-recipe (may not work)