Le flan pâtissier (Parisian Flan) - Untested

https://www.marmiton.org/recettes/recette_flan-patissier-traditionnel_15330.aspx 

https://www.cuisineactuelle.fr/recettes/le-vrai-flan-parisien-309332#

https://cuisine.journaldesfemmes.fr/recette/323490-flan-patissier

https://www.ricardocuisine.com/en/recipes/5933-parisian-flan-french-custard-pie

NOTE: dry ingredients for this recipe are measured by weight, à la française.

1 Cookie pie crust

3-4 eggs

1L of milk (or 750ml milk and 250ml heavy cream)

150g of sugar 

90g of arrowroot powder or cornstarch (maïzena)

1-2 Tbsps vanilla extract or 1 vanilla bean, split

1. Roll out the crust and set in a spring form pan. Pop in the refrigerator to cool while you make the custard filling.
2. Bring the milk to just before the boiling point and remove from the heat.
3. If using the vanilla bean, immediately add, cover, and let steep for 10 minutes.
4. If using the extract, add, stir, cover and set aside.
5. Preheat the oven to 400F.
6. Meanwhile, combine the arrowroot and sugar. Whisk in the eggs and beat thoroughly, until completely smooth.
7. Remove the vanilla bean from the milk (if using).
8. While whisking the sweet eggs constantly, slowly stream in the hot vanilla milk.
9. Pour the mixture into the milk saucepan and, stirring constantly with a wooden spoon, cook over medium-low heat until the surface starts to show signs of wanting to boil, stirring all the while; by this point the hot custard should coat the back of the spoon.
10. For this step you can use a sieve to help break up any lumping, but if you've diligently stirred and it's smooth, just directly pour into the cold shell and pop in the oven.
11. Bake for 30-40 minutes, until the crust is golden and the top shows brown spots.
12. Allow to cool completely before serving.