Here is the classic French flan tart with a little twist of coconut mixed in. This recipe brings me back to walking the streets of Paris, stopping at any of the number of patisseries for a huge slice of the flan. I love this dessert, to me it is almost a mid day snack than a dessert because I could eat this at any time of the day. The recipe is adapted from the bouchon bakery cookbook. Here is the recipe I hope you enjoy it!
1 1/2 cup sugar
6 cups milk (half coconut milk half whole)
1/2 cup corn starch
1/2 cup custard powder ( I didn't have custard powder so I used a little instant pudding, or you can omit completely)
2 vanilla bean
2 sticks of butter
2 cups plus 3 tbsp of flour
1/4 cup of ice water
1 tsp of salt
For the Crust,
Preheat Oven to 350 degrees.
Using the food processor add 2 cups of flour to the bowl along with the salt. Pulse a few times to combine well. Then turn the processor on and begin to add all the butter a tbsp. at a time. Once the butter has been combined. Drizzle in the cold water. Finish with a few tbsp. of flour if needed. Chill the dough for 25 minutes.
Roll out the dough, line the cake ring with the dough and place a piece of parchment paper on top., Fill it with raw rice, beans, or baking weights. Bake for 35 minutes, or until the edges of the dough are lightly browned and the bottom is set but still light in color. Remove the parchment and rice (store the rice for future use). Set the pan on a cooling rack and cool completely.
Place the eggs, yolks, and sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 30 seconds to combine. Scrape the seeds from the vanilla beans, add them to the egg mixture, and mix on low speed for about 30 seconds to distribute the seeds evenly. With the mixer running on the lowest setting, add the custard powder and the cornstarch and mix for 30 seconds to incorporate. Scrape down the sides and bottom of the bowl. With the mixer running on low speed, slowly pour in the milk. Pour the mixture through a fine-mesh strainer into a large saucepan. Place the pan over medium-high heat and bring to a boil, whisking gently to prevent air bubbles. Boil for 1 minute, rotating the whisk around the edges of the pan to keep the mixture from scorching.
Pour the mixture through a fine-mesh strainer into the bowl of the mixer. Fit the mixer with the paddle attachment and mix on low speed for about 3 minutes to release steam and cool the mixture slightly. Then pour the custard into the tart shell and bake for an hour and half to hour and forty minutes. Take out and cool overnight. Slice and enjoy!