Ingredients :

• Whole milk — This is really not the time to go for semi-skimmed. The fat in whole milk is what gives it that dense and creamy texture. With low-fat milk, you get something more watery and less satisfying. One liter might seem like a lot — it’s what creates the volume of the flan.
• Whole heavy cream — Only 200 ml, but it changes everything. It brings roundness and helps achieve that melting heart. Use cream with at least 30% fat. Light cream will not give the same result, period.
• Cornstarch (Maïzena) — This is the binding agent that transforms the liquid mixture into a thick cream. 90 g for a liter of milk is the right proportion for a firm flan without being elastic. Pro tip: always dissolve it in a little cold liquid before adding it to the heat, otherwise lumps will form quickly.
• Vanilla — A real bean if you can find one — while baking, the scent fills the whole kitchen. Pure vanilla extract works very well too. Avoid artificial vanilla; it has a chemical taste that stands out particularly in baked goods.