Sometimes you have to know how to get back to simple things; it’s done with this unpretentious but deliciously scented blank.
For a blank, we plan:
1 liter of semi-skimmed milk
160 g sugar
100 g of cornstarch
2 sachets of vanilla sugar
3 tsp vanilla extract
Preheat the fout to 180. In a container, beat 12.5 cl of milk with the eggs, vanilla extract and maizena. Meanwhile, pour the rest of the milk into a saucepan; add the sugars. Bring to a boil. From then on, mix the two mixtures without ceasing to beat. Cook over very low heat, stirring. The whole should slightly thicken. From then on, pour the dough into a baking pan. Cook for 40 minutes then refrigerate.
Serve with a little coconut or with homemade caramel.
Personally, I opted for a flan without dough but it can also be placed on a shortcrust pastry.