Ingredients for the cream
- 500 g whole milk
- 100 g granulated sugar
- 2 medium eggs
- 40 g cornstarch
- 100 g Lurpak cow milk butter
- zest of 1 lemon
Ingredients for the base
- 30 g Lurpak cow milk butter
- 30 g fine semolina
Method
Into a pot, place the milk and half of the amount of sugar, and heat until it comes to a boil.
Place into a bowl the eggs, cornstarch, and the remaining sugar. Stir well with a hand whisk, until the mixture is smooth and with no lumps.
As soon as the milk comes to a boil, transfer half of the amount of it into the egg mixture. Stir vigorously and constantly with a hand whisk.
Right after, place the pot with the remaining milk back on the stove and pour into it the egg/milk mixture. Stir vigorously and constantly, using the whisk, until it forms into a firm cream. When the cream is firm enough, remove from heat, and add the zest and butter. Continue whisking until completely combined.
Then, grease and dust properly with semolina a baking pan, or a pyrex of your preference, making sure you apply the semolina all over the surface of the pan. (the smaller the pan, the thicker the tart flan).
Pour the cream evenly into the pan and bake in a preheated oven at 180 C fan, for around 40 minutes.
Finally, let the flan custard tart cool and optionally sprinkle some cinnamon on top of the tart.
