Instructions:
Dough preparation:
Spread the shortcrust or puff pastry in a buttered tart pan.
Prick the bottom with a fork and place in the refrigerator while you prepare the flan mixture.
To prepare the flan mixture:
In a saucepan, pour 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 slightly, then remove from the heat and let it steep for 10 minutes.
Preparing the egg-cornstarch mixture:
In a bowl, whisk the eggs with the sugar until the mixture whitens.
Add the cornstarch and mix well.
Cooking the cream:
