Cook the cream: Pour everything into the saucepan and thicken over medium heat, stirring constantly. The cream should coat the back of a spoon.
Add the butter (optional): Off the heat, stir in the butter for extra creaminess.
Bake the flan
: Pour the cream: Pour the flan mixture over the pastry in the pan. Smooth the surface with a spatula.
Bake: Bake for 40 to 50 minutes, until the top is golden brown and lightly caramelized.
Cool: Let cool completely to room temperature, then refrigerate for at least 4 hours before unmolding.
Enjoy!
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