Recipe for Tapioca Custard Flan

Butter a 24 cm round cake pan and then flour it.

Roll out the dough and line the pan. Place the pan in the freezer. Preheat the oven to 180°C.

Beat the eggs and sugar in a bowl.

In a saucepan, bring 1 liter of milk to a boil with a split vanilla pod and the raisins. Pour over the egg mixture while whisking vigorously, then return everything to the saucepan. Gradually add the tapioca and cook for 7 minutes on low heat, stirring constantly. Remove the vanilla and let the mixture cool.

Take the mold out of the freezer and pre-bake the crust for 15 minutes.

Pour the mixture into the mold and bake again in the middle of the oven for 40 minutes.

To finish, take the flan out of the oven and let it cool before unmolding it.