For the filling:

1. Cook the custard and cream on the stove on a low heat until heated through.
2. In a separate bowl, mix the cornflour with the milk and add to mixture.
3. Mix well, then take off the heat.
4. In a separate bowl, mix the egg yolks and castor sugar together and add to the custard mixture
5. Place back onto the heat.
6. Stir continuously until mixture boils and thickens.

For the pastry:

1. Sift the flour and salt together.
2. Add the sugar to the butter and rub with fingertips until the mixture resembles breadcrumbs.
   Tip: The food processor is ideal for making this pastry as it needs to be worked through thoroughly.
3. Add the egg yolk and vanilla essence and work into a firm dough.
   Knead pastry well until smooth.
4. On a floured surface, roll out the dough to a thickness of 3mm. Line a greased 24cm loose-bottomed flan tin.
   Cover with plastic wrap and refrigerate for 1 hour.
5. Pre-heat oven to 190 °C.
6. Prick the base and bake blind for 10 minutes.
7. Remove paper and beans, then bake for a further 5 minutes until pastry is golden brown.
8. Allow to cool in the pan before turning out onto a wire rack to cool completely.
   You can make one flan case or 12 medium tartlets.
9. Spoon the Brulee mixture into the tart base/bases and sprinkle a layer of castor sugar onto each tart
10. Caramelise the sugar with a blow torch before serving.