• 2 cups full-cream milk
• 1 egg
• 1 egg yolk
• 1/3 cup of caster sugar
• cup cornflour
• 1 lemon skin
To make vanilla custard, place all ingredients, apart from the lemon skin, into a pot.
Stir with a wooden spoon until combined, then add in the lemon skin.
Place on a low heat and continue to stir, keeping your eye on the custard - it should start to
Remove the lemon skin and take the custard off the stove.
Give it a good stir with a wooden spoon until nice and glossy.
Pour the custard into the pastry case to cool.
• Cup caster sugar
• 3 tsp cornflour
• 2 small lemons, juiced
• 3 passionfruit, halved
Combine all the ingredients in a pot and stir with a wooden spoon; bring
to a light simmer.
Mix the cornflour with a few tablespoons of milk and add to the passionfruit sauce.
Simmer until it starts to thicken.
Pour the sauce over the custard.
Place the flan in the fridge until set.