As a lifelong home cook with roots in traditional family recipes, I've perfected this pastry flan—a beloved dessert straight from my grandmother's kitchen. Gourmets cherish it for its straightforward preparation, wholesome ingredients, delicate vanilla essence, and effortless enjoyment without messy crumbs.
Drawing from time-tested methods, this recipe uses simple, high-quality staples. Swap vanilla for orange blossom water if desired. Opt for pure butter shortcrust pastry (store-bought or homemade with flour, butter, salt, and water) to avoid vegetable oils like palm oil.
Heat the milk with the vanilla pod until it simmers.
In a bowl, whisk together the cornstarch, sugar, and eggs. Once the milk boils, remove the pod and gradually pour it into the bowl, whisking vigorously for a smooth custard.
Return to low heat and stir until thickened. Line a pie dish with the shortcrust pastry and pour in the cream. For a fruit version, add strawberries, raspberries, apricots, or prunes first.
Bake in a preheated oven at 180°C (Th.6) for 30 to 40 minutes, until lightly golden in spots.
Cool completely and savor this family heirloom dessert!
