Classic French Vanilla Custard Tart (Flan Pâtissier)

4. Cooking the Custard

1. Remove the vanilla pods from the milk and cream mixture.
2. Gradually pour the hot liquid into the egg mixture while whisking continuously to temper the eggs and avoid curdling.
3. Return the entire mixture to the saucepan.

5. Thickening the Custard

1. Cook over medium heat, whisking constantly and vigorously.
2. As the custard heats, it will thicken noticeably. Once it reaches a full boil, indicated by large bubbles, continue cooking for exactly 2 minutes while whisking.
3. The finished custard should be very thick, smooth, and glossy, similar to a firm pastry cream.

6. Assembly and Baking

1. Preheat the oven to 180°C.
2. Remove the chilled pastry shell from the freezer.
3. Immediately pour the hot custard into the raw pastry shell and smooth the surface with a spatula.
4. Bake for approximately 1 hour. The surface should develop dark brown spots, and the center should still wobble slightly when removed from the oven.

7. Cooling (Crucial Step)

La suite de l’article se trouve à la page suivante Publicité

←Page précédentePage suivante→