Parisian Flan /Custard Pie

👩‍🍳TIP: Best time to use a vanilla bean instead of vanilla extract!
Custard Cream
* 3 cups milk
* 1 cup sugar
* 1 vanilla bean, split and scraped
* 6 tablespoons cornstarch
* 1 cup heavy cream
* 4 egg yolks + 1 whole egg
1. In a saucepan, bring milk, sugar, vanilla bean and seeds to a gentle boil. Remove from heat. Steep for 10-12 minutes. Remove the vanilla bean.
2. In a bowl, dissolve cornstarch in cream with a whisk. Add egg yolks and whole eggs.
3. Add milk slowly (temper) to the egg mixture. Return combined mixture to saucepan. Cook over low heat and stir constantly with a wooden spoon or spatula until mixture thickens and coats the back of a spoon.
4. Remove from heat and strain.
5. Cover with plastic wrap directly on cream. Let it cool over an ice water bath. Set aside.
Parisian Flan
1. Preheat oven to 400 F.
2. Prepare pie (homemade or ready-made).
3. Pour cooled custard cream to pie crust
4. Bake for 40-45 min until custard is slightly wobbly. Broil for 3-5 minutes to caramelize the top or until partially burnt.
5. Remove from the oven. Let it cool, then refrigerate 4-6 hours before serving. Enjoy😊