Flan parisien

Preparing the sweet shortcrust:

1. 1In a bowl, sift together the flour, powdered sugar, and baking powder.
2. 2Add the butter cut into small cubes and the salt.
3. 3Rub the dough between your fingertips until you get a crumbly mixture.
4. 4Then add the previously beaten egg and mix everything until you get an even dough.
5. 5Shape the dough into a ball, flatten it slightly, wrap it in plastic wrap, then refrigerate for at least 30 minutes.

Lining the pan:

1. 6Take the dough out of the refrigerator and place it on a floured work surface.
2. 7Roll out the dough to about 3 mm thick.
3. 8Butter the inside of a 26 cm diameter, 4.5 cm high pastry ring.
4. 9Place a sheet of parchment paper on a baking sheet, then place the ring on top.
5. 10Roll the dough around the rolling pin, then gently unroll it over the ring.
6. 11Line the ring with the dough, pressing firmly into the right angle and avoiding any holes.
7. 12Finish lining with your fingers, then trim the excess with a knife.
8. 13Refrigerate the lined pan.

Preparing the flan custard:

1. 14Crack the eggs into a bowl, add half of the sugar.
2. 15Add the cornstarch and vanilla extract.
3. 16Mix until you get an even mixture, without lumps.
4. 17Add the cream and mix well.
5. 18Pour the milk into a large saucepan, add the rest of the sugar, and bring to a boil.
6. 19Pour the boiling milk over the mixture while whisking.
7. 20Pour everything back into the saucepan.
8. 21Cook over medium heat, whisking constantly.
9. 22Let thicken until you get a smooth cream.
10. 23Remove the excess dough with the rolling pin.

Baking the flan parisien:

1. 24Pour the thickened cream into the raw pastry shell.
2. 25Smooth the surface with an offset spatula.
3. 26Bake in a preheated fan oven at 180°C for 50 minutes.
4. 27Remove the flan from the oven and let cool completely.
5. 28Gently remove the ring, using a knife if needed.
6. 29Slide the ring upward.
7. 30Refrigerate the flan before slicing and serving.