This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan.
- Unsalted butter, for greasing
- 1 1⁄4 cups flour, plus more for pan
- 2⁄3 cup sugar
- 1⁄4 tsp. kosher salt
- 4 cups milk
- 1 tsp. vanilla extract
- 4 eggs
Heat oven to 425°. Butter and flour a 10" pie plate; set aside. Whisk flour, sugar, and salt in a bowl. Whisk milk, vanilla, and eggs in another bowl until combined. Slowly whisk dry ingredients into wet ingredients to make a smooth batter. Pour batter into prepared pie plate; bake until browned in places, puffed in the center, and set around the edges, about 1 hour and 45 minutes. Transfer to a wire rack and let cool to room temperature. Chill 30 minutes before slicing.