- Creamy and well vanilla
For 1 dessert circle of 20×4.5 cm
Sweet dough
90g caster sugar
150g soft butter
30 g ground almonds
2 pinches of salt
1 egg
250 g flour (preferably T55)
Blank device
500g milk
250g full cream
2 good vanilla pods
4 eggs
2 egg yolks
130g caster sugar
50g cornstarch
For the sweet pastry:
Place caster sugar in Thermomix bowl and pulverize 15 sec/speed 9.
Scrape the sides of the bowl with the spatula.
Add butter cut into pieces, ground almonds and salt and mix 1 min/speed 3.
Add egg and mix 30 sec/speed 4.
Add the flour and knead 1 min/mixture mode.
Form a ball and spread it between 2 sheets of baking paper.
Reserve in the fridge until the next day (or at least for 2 hours).
Place the buttered circle on a baking tray lined with baking paper or a micro-perforated mat.
Darken it with the dough (in 2 steps: first the bottom then the edges).
Place the plate in the freezer for at least 2 hours.
For the flan device:
Place milk, cream, seeds and vanilla pods in mixing bowl and heat 10 min/90°C/speed 1.
Transfer the preparation to a container and leave to infuse for 30 minutes.
Add eggs, egg yolks, sugar and cornstarch to mixing bowl and mix 15 sec/speed 6.
Preheat the oven to 180°C.
Add the milk/vanilla cream mixture and the vanilla pods and cook 12 min/90°C/speed 3.
Remove vanilla pods and mix 6 sec/speed 8.
Pour the cream over the frozen dough.
Bake for 40 minutes at 180°C then increase the oven to 200°C and prolong the baking for 5 minutes.
Watch the coloring of the flan and place a sheet of aluminum foil if necessary before the end.
Leave to cool then refrigerate for several hours (one night for me).
Uncover the flan when it is very cold.
