Quick 4-Ingredient Eggless Recipe

First, you will need to prepare the filling. Heat the milk in a large saucepan and infuse with the scraped seeds of the vanilla bean. While the milk is heating, mix a portion of the sugar and half of the cream in with the milk. In a separate bowl, mix the remaining cream, cornstarch, and a little sugar until smooth. Once the milk is simmering, mix in the cornstarch-cream mixture, stirring vigorously until the custard is smooth.

To ensure the flan remains moist despite the absence of eggs, it’s important to bake it at a lower temperature for a longer time. Chef Bouillet recommends pre-freezing the pie crust before adding the hot filling to protect it. Then, bake at 150°C for 2 hours and 30-45 minutes until the flan is set.

This recipe may require a bit of focus and energy, but the reward is a delicious, eggless flan that’s perfect for any occasion.