Flan patissier with salted caramel

• 350 gr flour
• 30 gr sugar
• pinch of salt
• 170 gr cold butter
• 1 egg yolk
• 60 ml cold milk
• 1 ts almond extract (optional)

Method

1. Add the flour, salt, sugar and butter to a food processor and pulse a few times. The butter should be incorporated into the flour and have a sandy consistency.
2. Mix the egg yolk and milk, then press to form a dough, cover in cling film and let it rest in the fridge for 30 min.
3. Roll the dough into a sheet, cut a circle the same size as the bottom of your tin and a couple of long rectangles to use on the edges of the tin. Press them into your tin and make sure there's no space between the edges and the bottom so the filling won't leak out.
4. Put the pan in the fridge for at least 30 min.

• 700 ml whole milk
• 80 gr corn starch
• 200 ml double cream
• 2 whole eggs and 2 egg yolks
• 170 gr sugar
• 1 vanilla bean

Method

1. In a pan combine the milk, sugar and vanilla pod (cut it in half length wise and scrape the seeds, then throw both the seeds and the bean in the pan) and bring them to boil.
2. In a large bowl mix well the cornflour, cream and eggs.
3. When the milk starts boiling, turn the heat on low, then gradually pour the milk on top of the eggs mixture by stirring continuously.
4. Strain everything through a fine sieve, then put it back on the stove. Keep on low heat until it thickens, then let it completely cool down in the fridge.
5. You can place some cling film on the surface so it doesn't dry
6. Preheat the oven at 180 C. Pour the filling inside the crust and bake for ~40 min. The surface should be dark brown but it will still be wobbly. Let it cool completely, then to set overnight in the fridge.

• 3-4 tb sugar
• 150 ml double cream
• 1/4 ts salt
• water to adjust the consistency
• chopped hazelnuts for serving

Method

1. Add the sugar to a dry pan and put it on medium heat.
2. Wait for the sugar to caramelise, don't stir. It should be brown, but not burned.
3. Add the cream and the salt and mix well. Keep it on medium heat for a few minutes, it should be foamy on the surface.
4. If it's thickening too much, you can add 1-2 tb of water to adjust it
5. Roughly chop the hazelnuts and roast them in a dry pan for a more crunchy texture
6. Serve the flan with caramel sauce and chopped hazelnuts