Ingredients
Instructions
- In a large bowl, whisk together the eggs and sugar until well combined.
- Add the cornstarch to the egg mixture and whisk until smooth with no lumps.
- Pour the milk into a medium saucepan. Add the split vanilla pod and seeds.
- Heat the milk mixture over medium heat until it begins to simmer.
- Remove the vanilla pod and gradually pour about a quarter of the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Pour this tempered mixture back into the saucepan with the remaining milk.
- Cook over medium heat for approximately 5 minutes, stirring constantly, until the mixture thickens.
- Pour the thickened mixture into a greased round baking dish.
- Bake in a preheated oven at 180°C (350°F) for 40 minutes, or until the top is golden brown with characteristic caramelized patches.
- Remove from the oven and let it cool completely.
- Refrigerate for at least 4 hours or preferably overnight before serving.
- The flan can be served chilled directly from the refrigerator.
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