In a large bowl, whisk the eggs with the sugar until the mixture turns white.
Add the cornflour: Incorporate the cornflour (or flour) and mix well to avoid lumps.
Pour the hot milk: Remove the vanilla pod and gradually pour the hot milk over the egg-sugar mixture, while whisking.
To cook the cream: Pour everything into the saucepan and thicken over medium heat, stirring constantly. The cream should coat the back of a spoon.
Add the butter (optional): Off the heat, stir in the butter for extra creaminess.
Baking the Flan
Pour the cream: Pour the flan mixture over the pastry in the mold. Smooth the surface with a spatula.
Bake: Bake for 40 to 50 minutes, until the top is golden brown and lightly caramelized.
Cooling: Allow to cool completely to room temperature, then place in the refrigerator for at least 4 hours before unmolding.
Tasting
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