Parisian Flan

• 2 cups all purpose flour
• 6 3/8 tablespoons sugar
• 7 tablespoons butter
• 3 3/8 tablespoons milk
• 3 egg yolks
• grated lemon peel
• 1 teaspoon vanilla extract
• 3 1/16 cups whole milk
• 7/8 cup heavy cream or equal doses of whole milk, but the heavy cream gives a velvety consistency and a much better result overall
• 15/16 cup cornstarch
• 2 1/8 tablespoons butter
• 1 2/3 cups powdered sugar
• 5 egg yolks + 2 whole eggs
• 1 vanilla bean

1. Preheat the oven to 190C.
2. Begin preparing the dough by kneading the butter, sugar, egg yolks, grated lemon peel, and the vanilla.
3. Add the flour and the milk and continue kneading.
4. Let the dough rest for at least 30 minutes in a cool place, but do not refrigerate.
5. Roll out the dough and place it in a 23 centimeter pie plate.
6. Refrigerate for approximately 30 minutes and then make some holes in the crust with a fork.
7. Bake the pie crust for 10 minutes on the lower rack with a wax paper pouch filled with rice and beans or nuts. The wax paper should be wet and wrung out.
8. Place the cornstarch and the sugar in a large saucepan and add the 750 grams of cold milk.
9. Place the saucepan on the stove on low heat until the cream thickens.
10. Remove the saucepan from the heat and add the heavy cream, the vanilla bean, the butter, and, very delicately, add the eggs, so they do not curdle.
11. Pour the cream into the pie crust and bake at 180C for approximately 30 to 35 minutes (depending on the oven).
12. Cool the flan and then refrigerate it, so it can set completely.

flour, sugar, butter, milk, egg yolks, lemon peel, vanilla, milk, heavy cream, cornstarch, butter, powdered sugar, egg yolks , vanilla bean

Taken from www.yummly.com/recipe/Parisian-Flan-531812 (may not work)