Parisian Flan

Directions

1. 1
   Preheat the oven to 170C.
2. 2
   Butter and flour a 26 centimeter springform pan or metal ring, line the pan with puff pastry dough and refrigerate.
3. 3
   Bring 900 milliliters of milk to a boil with 125 grams of sugar and the vanilla seeds.
4. 4
   Beat the eggs with the remaining 125 grams of sugar, add the sifted cornstarch, and then the remaining 100 milliliters of cold milk.
5. 5
   Slowly add the hot milk and cook on low heat in a medium saucepan, stirring constantly, until it thickens.
6. 6
   Let it cool slightly, then add the heavy cream.
7. 7
   Cool the cream and pour it into the cake pan with the puff pastry dough.
8. 8
   Bake for approximately 1 hour.
9. 9
   Remove the flan from the oven and cool completely before serving.