← Nouns Cooking · French

Ingredients

• 300 g shortcrust or puff pastry
• 1 l whole milk
• 2 vanilla pods, split (or 2 tsp vanilla paste)
• 200 g caster sugar
• 4 egg yolks
• 2 whole eggs
• 80 g Cornflour (cornstarch)
• 40 g Butter, cubed

Method

1. Line a 22 cm springform or deep cake tin (5 cm sides) with the pastry, leaving it a little higher than the sides. Chill while you make the filling.
2. Heat the milk with the vanilla pods and seeds and half the sugar until steaming. Whisk the yolks, eggs, the rest of the sugar and the cornflour in a bowl until smooth.
3. Remove the vanilla pods, pour the hot milk over the egg mix while whisking, then return everything to the pan. Whisk constantly over medium heat until it boils and thickens like a very thick custard, then cook for 1 minute more. Whisk in the butter.
4. Heat the oven to 180°C (160°C fan, 350°F). Pour the hot custard into the pastry and smooth the top.
5. Bake for 50–60 min, until the top is deep brown in patches and the custard is set. Cool completely, then chill for at least 4 hours before slicing.

Tips

• Keep whisking when the custard thickens or it will turn lumpy; the cornflour must boil to set properly.
• Contains gluten, egg and milk.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats The Good Life France La Cuisine de Géraldine