Parisian Flan

Directions

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.