Prepare Pastry
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Put the flour in a bowl, make a well in the center and add all ingredients.
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Knead a smooth dough with your hands. Put the dough in the refrigerator for 3/4 hour.
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Roll out the dough thinly. Line the cake pan with the dough and press down firmly, then prick with a fork.
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Put the cake pan in the freezer for 15 minutes.
Prepare Filling
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Put the milk, heavy cream and scraped vanilla bean in a pot and bring to a brief boil. Let the cream-milk mixture cool slightly.
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Beat the egg yolks and eggs with the sugar. Gradually stir in the starch carefully.
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Add the hot cream-milk mixture to the egg cream while stirring constantly.
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Put the milk-cream-egg mixture in a pot and heat while stirring constantly until the mixture thickens. Optionally add rum.
Baking
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Spread the cream on the pastry and smooth it out.
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Option 1: Bake in a 150°C oven for 1 hour and 15 minutes.
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Option 2: Bake at 220°C (top and bottom heat) for 5 minutes and then at 180°C for another 35-45 minutes.
Notes
- The dough should be rolled out evenly and thinly
- The vanilla cream must be completely cooled before baking
- Let the flan cool completely before cutting
- Can also be refined with other flavors like lemon