Parisian Flan

Makes one 2x8''/5x20cm pastry ring. Grease pastry or tart ring with softened butter and flour; tap off excess flour and place ring over a perfectly flat baking tray lined with parchment paper. Start heating up milk and heavy cream on low heat. Meanwhile beat egg yolks with vanilla and sugar then add cornstarch. Increase the heat and bring to boil. Remove from heat. Slowly, pour the hot milk into the yolk mixture and return to saucepan whisking constantly. Cook custard for a minute, and pour into the prepared pastry ring. Let cool to room temperature prior baking otherwise it will burst and won’t look pretty.

Position rack in the middle of oven. Preheat oven to 425°F/220ºC – lower temperature to 400ºF/200ºC if using a convection oven. Bake flan for about 35 minutes or until it caramelizes on the surface. Let cool completely and refrigerate overnight or until firm before slicing. Parisian flan can be refrigerated up to 6 days; covered. Avoid freezer. Enjoy!