Chilling time:
1 hr

Special equipment:
8in (20cm) springform cake pan
baking beans

Ingredients:
1 sweet pastry crust, see page 314, steps 1–9
¾ cup all-purpose flour
½ cup sugar
3 large eggs
3 tbsp unsalted butter, melted and cooled
½ tsp pure vanilla extract
2 cups milk

Method:
1 Make the pastry crust. Preheat the oven to 300°F (150°C). To make the filling, In a bowl whisk the flour, sugar, eggs, butter, and vanilla extract to a thick, smooth paste. Whisk in the milk and transfer the mixture to a large measuring cup.

2 Rest the baking sheet that holds the pastry crust on the edge of the middle oven rack, and, holding it with one hand, pour the filling carefully into the tart crust with the other. When it is as full as you can make it without spilling, gently push the tart on to the oven rack and close the door.

3 Bake for 50 minutes to 1 hour until just set, but not at all puffed up. The surface should be golden brown. Trim the excess pastry from the sides of the pan with a sharp knife.

4 Let cool completely in the pan. STORE This will keep in an airtight container in the refrigerator for 2 days.

Flan nature Recipe