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Creamy Parisian Flan

This ultra-creamy Parisian flan features a delicate custard with a touch of vanilla, set over a flaky crust. A rich and satisfying dessert, it’s ideal for fans of smooth, comforting flavors. Roll out the shortcrust pastry and place it into the greased pie dish, pressing gently to fit. In a saucepan, heat the milk with the split vanilla bean until warm, then remove from heat and let it infuse. In a bowl, whisk together the sugar, eggs, and cornstarch until smooth. Gradually pour in the warm milk, mixing thoroughly. Pour the custard mixture into the pastry-lined dish and bake at 180°C (350°F) for 40–50 minutes, until the top is lightly browned and set.