Flan Parisien (Parisian Vanilla Custard Tart)

Preheat the oven to 190C and press the pastry shell firmly into the pan, especially along the corners.

Blind-bake it first until the base looks dry and lightly set, so the custard moisture does not make the bottom soggy.

Put 500 ml milk, 150 ml heavy cream, and 1 teaspoon vanilla extract in a saucepan.

Warm over medium-low heat just until steaming, not boiling, so the dairy takes on the vanilla aroma without scorching.

In a bowl, whisk 3 eggs, 130 g sugar, and 45 g cornstarch until no dry lumps remain.

Slowly add the hot milk mixture in several additions while whisking, so the eggs warm gently instead of scrambling.

Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly across the bottom and corners.

Stop as soon as it thickens enough for a spatula trail to stay briefly, before it becomes lumpy.

Pour the thick custard into the blind-baked shell and smooth the surface evenly.

Bake at 190C for 40 to 45 minutes, until the top has caramel-colored spots and the center looks set but still slightly trembling.

Do not slice the flan right after baking.

Let it cool fully at room temperature, then chill for at least 4 hours so the custard firms up and cuts cleanly without collapsing.