Traditional flan

 A flan, a normal flan, a traditional vanilla one - this is what I was looking for. This was for a special occasion for a friend who I know he likes flans.
So, I found the perfect recipe. Done. As simple as that. When my husband tasted it, he immediately made the remark that I have prepared his favorite childhood dessert, what we call "colarez" (I doubt there is a translation for this as it is really a regional name). It is actually made by milk, flour and sugar and looks like a pudding). I had to disappoint my husband  but no, this was not what he had in mind. However it had a similar texture and a vanilla flavor. And the good thing was that both my special guest and my husband loved it. But there was one person more who got crazy after it, my daughter. She loved it so much that the left over I packed it as a snack for her next day at school.
Lovely taste and a recipe to remember.


  • 300g shortcrust pastry
  • 2 eggs
  • 90g corn starch / Maizena
  • 1 vanilla bean
  • 1l of milk
  • 100g sugar


  1. Stretch the shortcrust pastry in a tart pan.
  2. Boil the milk together with vanilla bean. The vanilla bean you prepare it by removing the seeds with a knife and throwing both the bean and the seeds into the milk to boil.
  3. In a separate bowl, beat the eggs.
  4. Mix the sifted corn starch with sugar and add them over the beaten eggs. Mix all well.
  5. Add slowly the hot milk with vanilla (after you have removed the bean from the milk) over the egg composition while mixing continuously.
  6. Put the entire composition back in the bot where the milk has boiled and turn on the heating. Mix continuously for some minutes until it thickens.
  7. Put the hot composition over the shortcrust pastry.
  8. Bake in the preheated oven at 200ºC for 45 minutes.

The recipe was inspired from Les meilleurs recettes Marmiton, page 224.


Unknown said...

It looks fantastic. .........I WILL TRY to make this at the weekend.

HungryShots said...

Thank you, Paul. It is simple and delicious.

Post a Comment