Add <quantity>200<unit>g</unit></quantity> of milk and <quantity>2</quantity> eggs to a stand mixer bowl

Add <quantity>10<unit>g</unit></quantity> of dry yeast and <quantity>500<unit>g</unit></quantity> of all-purpose flour

Add <quantity>80<unit>g</unit></quantity> of sugar and <quantity>20<unit>g</unit></quantity> of salt

Place the bowl in a stand mixer with the dough hook attachment. Mix for 5m on low speed until the ingredients are fully incorporated

Mix the ingredients for 10m on medium speed until the dough forms a firm ball

Add <quantity>50<unit>g</unit></quantity> of softened butter and mix for 3m on medium speed until the dough is elastic

Remove the dough from the mixer. Roll against the table to form a ball. Place in a bowl and cover with cling film. Put it in the refrigerator for 8h to 15h to rise

Remove the dough from the refrigerator

Dust flour over a <quantity>250<unit>g</unit></quantity> piece of butter. Roll it out until it is <quantity>15<unit>cm</unit></quantity> long. Set aside

Dust flour over the dough and roll it until it is <quantity>30<unit>cm</unit></quantity> long

Spray the dough with water and cut it in half. Place the laminated butter over one half and cover it with the other half. Roll until it is <quantity>1<unit>cm</unit></quantity> thick

Trim the edges. Fold one side of the dough ⅓ of the way. Fold the other side to meet the first. Fold the dough in half again. Roll it out lengthwise

Cover the dough with cling film and place it in the refrigerator for 1h to chill

Remove the dough from the refrigerator and roll it until it is <quantity>1<unit>cm</unit></quantity> thick. Trim the edges and make a double fold. Roll the dough one more time

Cover it with cling film and place it in the refrigerator for 1h to chill

Add <quantity>100<unit>ml</unit></quantity> of water and <quantity>130<unit>g</unit></quantity> of white sugar to a small pot

Bring to a boil. Remove from the heat and reserve in the refrigerator

Remove the dough from the refrigerator and roll it until it is <quantity>7<unit>mm</unit></quantity> thick

Cut a <quantity>25<unit>cm</unit></quantity> long strip from the feuilletée dough for the walls. Punch the dough with a <quantity>15<unit>cm</unit></quantity> diameter ring for the base

Grease a mold with butter and coat it with sugar

Place the dough in the ring mold on a silicone mat and cut it to fit. Place it in the refrigerator until the custard is ready

Preheat an oven to <temperature>180<unit>°C</unit></temperature>

Scrape the seeds out of <quantity>1</quantity> vanilla bean

Add the seeds to a saucepot with <quantity>500<unit>ml</unit></quantity> of milk and whisk to combine. Bring to a boil

Add <quantity>100<unit>g</unit></quantity> of eggs and <quantity>90<unit>g</unit></quantity> of sugar to a bowl. Whisk to combine

Add <quantity>50<unit>g</unit></quantity> of cornstarch and whisk until well combined

Add the mixture to the boiling milk. Lower the heat and let it simmer. Whisk constantly until it thickens. Remove from the heat

Let it sit for 2m to cool down. Add <quantity>50<unit>g</unit></quantity> of butter and whisk until well incorporated

Cut the edges of the chilled dough and pour the custard into the mold

Bake for 25m until the dough and custard have browned

Brush with the chilled syrup. The vanilla flan with brioche feuilletée is ready

Enjoy it with a cup of tea!