Flan Karamel

Directions

Step by step

1. Make a 25 by 25cm dough using butter and flour for the beurre manié, and let it rest for 2 hours in the fridge;
2. Do the same thing for the détrempe;
3. Wrap the beurre manié around the détrempe at a 45 degree angle (4-end star shape); make a tour double; and let rest for another 2 hours;
4. Make a second tour double and let rest for another 2 hours;
5. Make a single tour and let rest overnight;
6. Spread on pan and cook with weights for 1 hour at 320 degrees;
7. Mix milk, cream and vanilla; make your caramel with the 100g of sugar; warm your milk separately and verse in 3-steps in your caramel;
8. Mix eggs, yolk, sugar and cornstarch and slowly mix into the caramel-milk mix; bring all to a boil stirring constantly.
9. Verse the custard into the pan, and cook for 15 minutes at 338 degrees.