Flan with mascarpone

Mix all the dry ingredients with the Brioche Butter until you get a sandy texture.

Add the whole egg and knead into a buttery dough.

Wrap in plastic and place in the fridge.

Roll out to 2.5 mm and line the trays.

Leave in the refrigerator for at least 12 hours.

Heat the milk with the broken cinnamon stick, add Cream Plus Mascarpone (1) and cover.

Let the dough rest for 1 hour.

Beat the egg yolk with the sugar, add the custard powder and mix well.

Bring the milk to the boil with the Cream Plus Mascarpone (1), remove the cinnamon stick and mix in the egg-sugar mixture.

Make a crème patissière.

Remove from the heat and add the Cream Plus Mascarpone (2).

Finally, mix in the Crème Butter.

Fill the baking moulds and refrigerate for 1 hour before baking.

Bake for 1 hour 15 minutes to 1 hour 30 minutes at 155 to 165°C.