1.To make pastry, process flour, sugar and butter until crumbly. Add egg yolk; process until combined. Knead on floured surface until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Roll pastry between sheets of baking paper until large enough to line 22cm (8¾ inch) round loose-based flan tin. Ease pastry into tin; press into side, trim edge. Prick base all over with fork. Cover, refrigerate 30 minutes.
3.Preheat oven to 200°C/400°F.
4.Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake 12 minutes; remove paper and beans carefully from tin. Bake 5 minutes or until pastry is browned lightly; cool 15 minutes.
5.Meanwhile, combine milk and cream in small saucepan. Split vanilla bean in half, scrape seeds into pan; bring to the boil.
6.Beat egg yolks, sugar and cornflour in small bowl with electric mixer until thick and creamy. Gradually beat hot milk mixture into egg mixture. Return mixture to pan; cook, stirring, until mixture boils and thickens. Stir in butter. Pour warm custard into pastry case; cover, refrigerate 3 hours.
7.Serve flan topped with berries; drizzle with combined jam and liqueur.
We used Cointreau in this recipe, but you can use any citrus-flavoured liqueur. The seeded vanilla pod can be placed in a jar of caster sugar and used for baking. The pod will impart a vanilla flavour into the sugar.Note