INGREDIENTS
- 80 g cornstarch
- 50 g vanilla whey
- 1 liter milk (skim or semi-skimmed)
- 4 eggs
In a large mixing bowl or pastry bowl, combine the eggs, milk, cornstarch, and vanilla whey. Whisk or blend the ingredients together until the mixture is completely smooth and lump-free.
Pour the mixture into a medium saucepan. Cook over medium heat, stirring constantly. Keep heating until the mixture thickens into a custard-like consistency. Do not let it boil or burn.
Grease a 20 cm round baking dish. Pour the thickened mixture into the dish, smoothing the top. Place it in a preheated oven and bake at 180°C for 25–30 minutes.
Remove the flan from the oven when golden on top. Allow it to cool at room temperature, then refrigerate for at least 4 hours. Invert onto a platter and serve chilled.
