Parisian Flan Recipe (French Custard Pie)

Preparation :

Mix milk, sugar, vanilla bean, and seeds in a saucepan. Bring to a boil, remove from heat, cover, and let steep for 10 minutes.
In a separate bowl, whisk together cornstarch and cream until dissolved. Add egg yolks and whole egg, and mix well. Slowly add this mixture to the infused milk, constantly stirring with a wooden spoon or spatula over low heat. Scrape the bottom of the pan to prevent burning, and continue to cook until the mixture thickens and coats the back of a spoon.
Remove from heat and strain the mixture. Cover with plastic wrap directly on the cream, and let cool in the refrigerator or over an ice water bath.

In a food processor, combine flour, sugar, and salt. Add butter, and pulse until it reaches the size of peas. Add milk and egg yolk, and pulse until a ball forms. Shape into a disc with your hands.
On a floured work surface, roll out the pastry and line a 20 cm (8 inch) diameter and 6-cm (2 ½-inch) deep springform pan. Press firmly, then place in the freezer for 15 minutes or the refrigerator for 30 minutes.
Preheat the oven to 200 °C (400 °F), with the rack in the lowest position.
Pour the cooled custard into the crust. Cut excess dough to 1/2 cm (1/4 inch) of the custard level. Place on a baking sheet and bake for about 40 to 45 minutes or until the custard is slightly wobbly. Set the oven to broil and caramelize for about 5 minutes or until the surface of the custard is partially burnt.
Remove from the oven and let cool, then refrigerate for 6 hours.

Notice :

Unmold the flan from the pan, and keep it in the refrigerator. Let it temper before serving.

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