Flan Maraichin (custard Tart)

INGREDIENTS

INSTRUCTIONS

The pastry case  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. Refrigerate for
20  minutes.  Meanwhile, preheat the oven to 220 oC / 425 oF.  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  minutes. Leave
to cool slightly, then lift out the beans and remove  the paper.  With
a pastry brush, brush all over the inside with the egg yolk -  milk
mixture, then return the case to the oven for about 5 minutes,  until
the glaze is lightly coloured. Leave in the flan ring and keep  at room
temperature.  Reduce the oven temperature to 150 oC / 300 oF.  The
filling  Put the eggs in a mixing bowl with about half the sugar and
beat  until pale and of a ribbon consistency.  In a saucepan, bring the
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 mixture
in the bowl, WHISKING CONTINUOUSLY. Scrape  the seeds of the vanilla
pod into the mixture, then discard the pod  and cinnamon stick. Pass
the custard through a sieve, pour into the  pastry case and cook
immediately for about 45 minutes, until the  filling is just set. The
top should be an attractive nutty brown.  Serving  When the flan is
almost cold, lift off the ring, carefully slide the  flan on to a
serving plate and serve immediately at room temperature.  (Albert and
Michel Roux, The Roux Brothers, French country cooking, M  Papermac,
1992, ISBN 0-333-57670-5)

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