2 cups whole milk
½ heavy cream
½ cup + 1 tbsp granulated sugar
5 Tbsp corn starch
1tsp good vanilla extract
1-Grease pastry or tart ring with softened butter and flour, tap off excess flour and place ring over a flat baking tray lined with parchment paper
2-Start heating up milk and heavy cream on low heat
3-In a bowl combine eggs yolks, sugar and vanilla first, beat them correctly and then add cornstarch, beat correctly and let aside.
4-Increase the heat and bring the milk liquid to boil, then turn the heat off
5-Slowly pour the liquid into the yolk mixture ( you can use ¼ cup bowl to pour the liquid slowly into the yolk mixture )whisking constantly to have homogeneous custard
6-Turn on the heat and bring the custard to boil whisking swiftly on medium heat for 1 to 2 minutes.
7-Pour the hot custard into the prepare pastry ring
8-Let cool completely to room temperature prior before baking
9-Preheat oven at to 400 bake the flan for about 30 to 35 mn or until it caramelizes on surface.
10-Let cool completely and refrigerate overnight
Bon Appetit !