This flan patissier is a simple dessert for the whole family.  It is basically a cooked custard. You can make it plain, or add previously soaked raisins or dry plums or even chocolate chips.
Depending on the height of your tart pan you may have some left over (like for mine, 3/4 of the recipe below is sufficient).
Serves 8
Ingredients:
- 2 tablespoons of plain flour
- 1 L of milk
- 50 g butter (you can choose to do without, the butter add some richness and silkiness)
- 8 whole eggs
- 200 g white sugar
- Soaked raisins drained (prepare some tea, add some mirabelle liquor (plum brandy) or other liquor and let raisins soak for at least 3 hours)
- Seeds of 1 vanilla bean
Method:
- Preheat oven to 170°C.  Butter and flour a tart pan.
- Place sugar, vanilla seeds, butter and milk in a large saucepan on the stove, heat up until close to boil.
- While the milk is warming up, in a large bowl, break the eggs, beat them and mix with the flour, use a ladle of the milk to help.
- When the milk is about to boil, pour half of the milk over the egg-flour mix while mixing (use a large whisk), transfer back to a slow heat and stir constantly. The mixture will thicken. Â Be careful not to boil it. When it is clearly coating the back of a spoon, remove from the heat, insert the soaked raisins and pour into the tart pan.
- Insert into the oven and bake until set (there will be a golden brown (it can be a bit darker than on the photo).
