Vanilla bean-flecked pastry cream meets flaky pie crust in this take on a classic French pastry.
dough, croissant dough, or even go without for a crustless version. In my testing, the pâte sucrée had a harder time standing up to the rich filling, producing an overall texture that was too soft . A version with puff pastry, on the other hand, was great but I knew I could produce a similar effect with pie crust. I turned to Stella’sSerious Eats / Amanda Suarez
As for the size and shape, I tried baking the flan in a ring mold and a pie pan with larger ratios of filling to crust, but found that the filling overwhelmed the crust in those versions. After rounds of testing, I decided to shape my flan in a tart pan since it yielded a roughly two-to-one ratio of filling to crust that I much preferred; plus it forms a nicely-fluted edge.
Once assembled, I like to brush the surface with egg yolks to create an evenly-colored burnished finish on top. After baking, you'll need to exercise some willpower by waiting for it to cool to room temperature and then chilling it in the refrigerator, preferably overnight. When it’s ready, slice it up and eat it out of hand as a snack, just like a kid coming home from school.
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