Creme Patisierre Paris Flan

 Ingredients

• 100g Creme Patissiere powder
• 1 litre milk
• 1 egg
• 150g Caster Sugar

 Method

1. Preheat the oven to 180C Gas Mark 6
2. Bring 75cl of milk to th boil with 150g of sugar.
3. In a bowl whisk 100g of Creme Patissiere Powder with the whole egg and 25cl of cold milk.
4. Pour the mixture in he bowl into the boiling milk and whisk and stir continuously for about 2 minutes.
5. Pour into a buttered cake mould and bake for 15 minutes.
6. Alternatively for a Paris Flan line the base with shortcrust pastry and then bake for 15 minutes.