Step 1

In a stand mixer, mix the flour, potato starch, butter, salt, and sugar together until a sandy mixture forms

Step 2

Add the liquid ingredients and mix until just combined.

Step 3

Pour dough out onto a clean work surface and smush the dough to work out any lumps.

Step 4

Separate the dough in half. Wrap both halves in plastic and place in the fridge for 1 hour or until chill and firm.

Step 5

On a lightly floured surface, roll out one half of the dough to 2.5 mm and line a 16cm entremet rings.

Step 6

Set aside in the fridge to chill while making the pastry cream

Step 1

Pre-heat the oven to 180C/350F

Step 2

In a saucepan combine milk, cream, and around half of the sugar. Scrape the seeds of a vanilla pod and add both the seeds and the pod into the milk mixture. Heat over low heat until the milk starts to steam.

Step 3

In a medium size bowl combine the egg yolks and sugar and whisk well. Add the cornstarch and mix again.

Step 4

Pour part of the hot milk/cream mixture to the eggs and stir immediately to temper the eggs.

Step 5

Pour the egg mixture back into the sauce pan and cook all the ingredients until the mixture is bubbly and thickened.

Step 6

Immediately pour into cold lined tart ring, and spread evenly into the tart shell to remove air bubbles.

Step 7

Bake for about 40-45 minutes at 180C/350F. When removed from the oven, the custard should be slightly wobbly but set firm.

Step 8

Remove from the oven and let the flan cool to room temperature. Once cooled to room temperature place in the fridge to set firm for six hours.