Parisian Flan

1. 1

   In a medium saucepan, bring the milk and cream to a boil. Split vanilla bean in half, lengthwise, and with the tip of a knife scrape off the seeds.

2. 2

   On a small cutting board, place a tablespoon of sugar, press the knife tip holding the seeds on the sugar and mix the two together.

3. 3

   In a medium bowl whisk together sugar and egg yolks, add cornstarch and sugar/vanilla mixture.

4. 4

   Pour the milk/cream onto the mixture, return to the stove and boil for 30 seconds, stirring constantly.

5. 5

   Remove from heat, and transfer to a baking dish.

6. 6

   Cover with plastic wrap in contact with the cream until completely cool.

7. 7

   Once cold, whisk it again and pour in an 18 cm ring mold, previously greased and floured.

8. 8

   Preheat oven to 180 degrees Celsius.

9. 9

   Bake for about 35 minutes until the surface gets a caramel color with some darker spots.

10. 10

    Leave it to cool, then store in the refrigerator for at least 2 hours before serving.

No additional tips available.