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Receta Flan Maraichin (Custard Tart)
by Global Cookbook

Flan Maraichin (Custard Tart)
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Ingredientes

  • 450 gm Sweet short pastry ( 1 lb)
  • 1 pch Flour
  • 30 gm Butter, for greasing (1 ounce)
  • 1 x Egg yolk, mixed with 1 ts lowfat milk
  • 6 x Large eggs
  • 300 gm Sugar (11 ounce)
  • 1 lt Lowfat milk ( 1 3/4 pint)
  • 1 x Vanilla pod,split lengthways
  • 1 x Cinnamon stick
  • 1 x 22 cm/9 in flan ring, about 4 cm/1 1/2 in deep Baking or possibly dry beans

Direcciones

  1. The pastry case
  2. Roll out the pasry to a thickness of about 2-3 mm / 1/8 in. Grease the flan ring and line it with the pastry, pulling the edges up gently with your fingertips to make a frill. Chill for 20 min.
  3. Meanwhile, preheat the oven to 220 oC / 425 oF.
  4. Prick the bottom of the pastry case with a fork, line it with greaseproof paper, fill with baking beans and bake blind for 15-20 min. Leave to cold slightly, then lift out the beans and remove the paper.
  5. With a pastry brush, brush all over the inside with the egg yolk - lowfat milk mix, then return the case to the oven for about 5 min, till the glaze is lightly coloured. Leave in the flan ring and keep at room temperature.
  6. Reduce the oven temperature to 150 oC / 300 oF.
  7. The filling
  8. Put the Large eggs in a mixing bowl with about half the sugar and beat till pale and of a ribbon consistency.
  9. In a saucepan, bring the lowfat milk to the boil with the split vanilla pod, cinnamon stick and the rest of the sugar. As soon as it boils, pour it on to the egg mix in the bowl, WHISKING CONTINUOUSLY. Scrape the seeds of the vanilla pod into the mix, then throw away the pod and cinnamon stick.
  10. Pass the custard through a sieve, pour into the pastry case and cook immediately for about 45 min, till the filling is just set. The top should be an attractive nutty brown.
  11. Serving
  12. When the flan is almost cool, lift off the ring, carefully slide the flan on to a serving plate and serve immediately at room temperature.
  13. (Albert and Michel Roux, The Roux Brothers, French country cooking, M