Flan pâtissier!

Start by cutting your butter in small cubes, and mix in the icing sugar until you get a shiny cream. Then, add your egg. At this point, you should get something that looks like scrambled eggs (it's not, don't worry). Add your dry ingredients, and gently knead your dough until it comes together. Roll it down between two baking sheets and let it rest in the fridge while you make the custard.

For the custard, bring the milk and the vanilla to a simmer. In the meantime, mix the eggs with the sugar and gradually add the cornstarch (it is important to add the cornstarch in 3 or 4 times, unless you want to have lumps in your flan...). Once the milk is hot, remove your saucepan from the heat, add it to your eggs along with the cream, and poor everything back into your saucepan on medium heat. Whisk without stopping until you get a creamy consistency, and that's it for the custard!

Preheat your oven at 190°C and put your dough in a greased and floured cake pan. Do not forget to prick it BEFORE pouring your custard... Then, bake your flan for 20 minutes, then increase the temperature to 210°C and let your flan bake for 10 more minutes. Once it's done, let it cool at room temperature for at least 30 minutes, and unmold it. Finally, let it rest in the fridge for at least 2 hours (ideally overnight) and it's done! Congratulations, you just made your first flan pâtissier!