The first thing to prepare vanilla. In the preparation of the flan it is important to use a real vanilla pod! In order to extract from him the precious seeds, remember pod on the edge of the table. Then make the pod along the entire incision and the blunt side of a knife around the inner part of the pod, thus collecting all the seeds (the empty pod too, not throw away! It can be put into a container in which you store your sugar and then your sugar will be saturated with a delicate aroma of vanilla).

Turn the oven on 170 degrees. Proceed to the cream. All the right ingredients for the cream in advance, prepare and measure (they should be "at hand"), do not forget that the yolks, milk and cream must be room temperature - remove them at least an hour before cooking the cream from the fridge. Yolks put in a saucepan with a thick day put on very low heat. Start to mix the egg yolks (whisk).

Then stir in the sugar, and continue mixing together with the egg yolks to dissolve the sugar. Egg weight increased slightly in volume, will brighten and gain a smooth texture.

Then add to yolks sifted flour and potato starch. And again stir it well with a whisk.

Now the input stream of milk and cream (at room temperature). At the same time, prevent the cream.

In the end, add the vanilla seeds and lemon zest. Cook the cream, stirring constantly, until thick and the first bullock... about 15-20 minutes.

The finished cream will have a smooth texture without lumps. Remove from the heat and set aside briefly aside.

Go to the base of the flan. This layer of prepared puff pastry with baking paper put in a detachable form (diameter 25 cm). Form a high rim, as the cream will be a lot! Prick the dough with a fork so it doesn't swell much during baking. Of course, you can use your own homemade puff pastry. In this case, roll it into a thin layer and then by prescription...

Put the cream and put in the oven for 50-60 minutes.

During baking the top of the flan is Golden (to a greater or lesser extent) is normal, the main thing to watch to, of course, not burned!

Ready to get flan out of the oven and give it to cool completely in shape! After put it to cool in the fridge not less than 1 hour. Again, keep flan 3-4 days in the fridge, covering it with cling film so it does not absorb odors. And you can cut the flan into portions and freeze in freezer. Then, if necessary, thaw by moving it in the refrigerator. If desired, the cream can add chocolate "drops", pre-roll them in flour, but vanilla is better to try to use natural in a pod!