Alsa Preparation Pastry Flan 2x370g -e131

Preparation for my super pastry blank with eggs.

In use: preparation: 10 min cooking: 35 min I need: 1.5 l of milk per flan, a round anti-adhesive mold, on a high edge, 24 to 26 cm in previously buttered diameter. 1. I preheat my oven to 180 ° C (th. 6) Preferably in a rotating heat position. 2. I pour 1.5 l of milk into a saucepan, I gradually add the contents of a sachet, mixing with a whisk. 3. In medium heat, I bring to a boil by constantly mixing the preparation so that it does not hang on the pan. I continue cooking without stirring until the preparation is very thick. 4. I pour into my mold and take 35 min (or 45 min if I use a traditional oven). 5. Is it golden? So it's ready! I let cool and I unmold.
Conservation: My pastry clock with eggs keeps in a cool and dry place before preparation, then in the refrigerator and consumes in the 48 hours following its preparation.
Place of provenance: France.