Parisian flan

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Maija Wallace - Sikana
Maija Wallace
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Prepare your baking mold with the dough of your choice, like this, and store it in the freezer.

Separate the egg yolks.

In a separate pot, mix the whole milk and the cream.

Add in the vanilla. Heat the mixture on the stove while stirring continually.

Whisk the yolks, then add the caster sugar, and whisk until it's well mixed.

Then add the sifted cornstarch.

Whisk thoroughly until it's smooth.

When the milk starts to boil, pour it very gradually into the egg and sugar mixture.

The mix should have this consistency. If it doesn’t, try heating it while stirring until the cream thickens.

Pour the cream evenly over the frozen dough and bake for 40 to 50 minutes at 175°C (350°F).

Check the flan periodically to determine whether it needs more time to bake.

Let it cool at room temperature before serving.

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