Split the vanilla beans in half and scrape out the seeds.
Pour the milk into a saucepan with the seeds and vanilla beans, then bring to a boil.
500 kcal
12 g
78 g
16 g
23% RI
Download RecetteClic, free to start.
Cook it in the app
Free to start
Whisk the eggs with the sugar in a bowl.
Add the cornstarch and mix until smooth.
Pour the boiling milk over the mixture, whisking constantly.
Return the mixture to the heat and bring it to a boil.
Continue cooking for 2 minutes, then remove from the heat.
2 minLine a 25cm tart tin with the shortcrust pastry.
Pour the pastry cream into the pastry shell.
Bake the flan for 35 min at 180° (until set and golden.)
Leave the flan to cool in the refrigerator.
Remove the flan from the tin and serve.
30% RI
53% RI
23% RI
26% RI
4% RI
8% RI
17% RI
29% RI
11% RI
8% RI
13% RI
0% RI
48% RI
7% RI
7% RI
36% RI
6/6 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
