The Parisian Flan

whisk the eggs and sugar without whitening them
add the cornstarch and the cream
boil the milk with the vanilla pod split in 2 (scrape the small seeds inside)
pour it over the previous mixture off the heat
put back on medium heat and mix until the cream thickens
remove it from the heat and pour it into a salad bowl and cover with cling film
let cool
line a buttered and floured shortcrust pastry mold
prick the bottom with a fork
and place it in the fridge
preheat the oven to 210 °
pour the cooled cream over the pastry and cook for 20 minutes at 210 ° then 10 minutes at 240 °
let cool and place it in the fridge for at least 2 hours. enjoy!