Combine the dry ingredients in a bowl.

Add the butter and mix on low speed until the mixture loos sandy.

Add the egg and vanilla and mix just until the dough starts to come together, about 1 minute more.

Gently shape the dough into a disc, wrap in foil and put it in the fridge for at least 4 hours to properly set.

Roll out the dough on your floured working surface until 2-3mm thickness.

Carefully place the dough into your flan mould - I used a 18cm diameter ring with 4cm hight. Press carefully the dough on the sides of the rings to secure it then freeze the dough.

Heat up the milk, cream and split vanilla pods.

Cover with plastic wrap and leave aside to infuse for at least 10 minutes.

In the meantime, slightly mix the egg yolk with the sugar. Add the cornstarch and the salt and mix well.

Pour the warm milk over the egg yolk then place back on heat and cook until thickened.

Transfer into a clean bowl (do not remove the vanilla pods yet, they still infuse flavor and you can easily take them out later) and cool down completely.

Once chilled, remove the vanilla pods and mix the cream just until creamy once again. (it tends to set as it cools down). Pipe the cream into the frozen shell then place in the preheated oven at 175C for 15 minutes, then another 30 minutes at 160C.

The final flan should be golden brown on the sides and the top. You will notice it also tends to rise, but it will deflate once chilled. Let it cool down in the ring then carefully remove the ring and transfer it on a platter. Enjoy!