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Flan
Latticed Custard Tart
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
‘Flan’ or custard tarts are made everywhere in France, often with pie pastry. The Picard yeast dough version, topped with a pastry lattice and sometimes containing prunes, is exceptionally good. In other regions the yeast dough is shaped in small rings or figures of eight, with the custard baked in the holes.
Ingredients
Brioche Dough
Method
Make the brioche dough, cover with a damp cloth and let rise at room temperature until doubled in bulk. Pat the dough to knock out the air; then cover and chill until firm enough to roll out.
Make the filling: heat the milk until lukewarm. In a bowl, whisk the sugar with the eggs until light and thick; then gently stir in the flour. Gradually whisk in