5️⃣ Incorporate the hot milk 🌊
Remove the vanilla pod from the milk.
Gradually pour the hot milk over the egg-sugar mixture, whisking constantly to prevent scrambling 🌀.
6️⃣ Cook the custard 🍮
Return the mixture to the saucepan.
Cook over medium heat, stirring continuously with a whisk, until the cream thickens to a smooth, pudding-like consistency 😋.
7️⃣ Bake the flan 🥧
Pour the thickened custard into the prepared pastry shell.
Smooth the surface with a spatula for an even finish.
Bake for 45 minutes, until the top is lightly golden.
8️⃣ Cool & Chill ❄️
Allow to cool completely at room temperature.
Refrigerate for at least 2 hours before serving for the perfect texture.
💡 Baker’s Tip
Sift the cornstarch before adding it to the eggs — this guarantees a silky, lump-free cream.
🔄 Ingredient Swap
For a flakier result, swap the shortcrust pastry for puff pastry 🥐.
👩🍳 Extra Cooking Tip
If the top browns too quickly, cover loosely with aluminum foil towards the end of baking ⏳.
🍽️ Serving suggestion: Slice generously and enjoy with a dusting of powdered sugar, a few fresh berries 🍓, or a drizzle of caramel sauce 🍯 for an indulgent touch.
