The secret to an ultra-creamy Parisian flan without spending hours in the kitchen

Cooling the cream: Pour the cream into a bowl, cover with plastic wrap to prevent a film from forming and refrigerate for at least 2 hours or until completely cooled.
Serving: Serve the cream in glasses, decorated with fruit, chocolate shavings or whipped cream.
Secrets to an ultra creamy texture: Tempering: Tempering the egg yolk mixture is essential to prevent the cream from curdling.

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Stir continuously: Stir the cream continuously while cooking to prevent it from burning.
Cold Butter: Adding cold butter to cream creates a silky, creamy texture.
Cooling time: During the cooling time, the cream will solidify completely and reach the correct consistency.
Tips and variations: Instead of vanilla extract, you can use other flavorings, such as lemon zest, orange zest, or almond extract.

You can also add melted chocolate or cocoa powder to the cream.
The cream can also be used as a filling or topping for cakes and pies.
The cream can also be steamed to make it even creamier.
This recipe makes a simple yet delicious Parisian cream that is sure to delight your taste buds!