Instructions:
Preparing the pastry:
Roll out the shortcrust or puff pastry in a buttered tart pan.
Prick the bottom with a fork and refrigerate while you prepare the flan mixture.
Preparing the flan mixture:
In a saucepan, combine the milk and cream.
Split the vanilla pod in half, scrape out the seeds, and add them to the milk (or add the vanilla extract).
Heat over medium heat until it boils gently, then remove from heat and let it steep 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.
Cooking the cream:
