“Homemade flan: tall, creamy and irresistible, just like at the bakery!”

In a saucepan, heat the milk with the vanilla until simmering.
In a bowl, whisk the eggs and sugar, then add the cornstarch. Mix well.
Gradually pour the hot milk over the egg/sugar/cornstarch mixture while whisking, then pour back into the saucepan.
Simmer over medium heat, stirring constantly, until the cream thickens.
Pour into ramekins or a large mold, add a little butter for an even more melting texture (optional), and let cool before refrigerating for at least 2 hours.
Tip:

For an even more indulgent flan, add a small layer of caramel to the bottom of the flan (ταχυιτατιτ), and let cool before refrigerating for at least 2 hours.
Tip:

For an even more indulgent flan, add a thin layer of caramel to the bottom of the pan before pouring in the cream.

Enjoy your meal!