Ingredients:
For the base, the same as the tarte au sucre or tart rhubarb
For the Flan,
500ml de lait
2 large table spoons of corn starch
100g of fine granulated sugar
1 Vanilla sugar packet
2 eggs
How to make:
Dilute the corn starch in the cold milk
with the sugars, bring to a boil so that it thickens.
Take off the heat and put into a separate bowl to cool a bit.
The mixture should be slightly soft and coat a spoon.
Separate the eggs, put the whites aside and poor the yoke in the flan mixture.
Mix well with a whisk so that it is a bit foamy.
Whip the whites of the eggs to a strong peak.
Once the mixture has cool down enough, mix the whites into the mixture.
Pour the whole lot on the tart base and put into oven at 180 degree for 30-35 minutes.
