“Since I started making this homemade flan, nobody wants store-bought desserts!”

In a saucepan, pour the milk and cream.
Split the vanilla pod lengthwise, scrape out the seeds, and add them to the milk (or add vanilla extract).
Heat over medium heat until it just begins to simmer, then remove from the heat and let it infuse for 10 minutes.
Preparing the egg and cornstarch mixture:

In a bowl, whisk the eggs with the sugar until the mixture turns pale.
Add the cornstarch and mix well.
To prepare the pastry cream:
Gradually pour the hot milk over the egg, sugar, and cornstarch mixture, whisking constantly.
Pour everything back into the saucepan and thicken over medium heat, stirring constantly until you obtain a creamy texture.

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