Flan Pâtissier (French Custard Tart)

Infuse milk: Place milk, vanilla seeds, used beans and 50g (1/4 cup) sugar in a large saucepan over medium high heat. Bring to just before boiling, stirring to dissolve the sugar. Remove from heat, place lid on and leave to steep for 10 minutes.

Yolk mixture: Meanwhile, place egg yolks, egg and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.

Temper eggs: While whisking the eggs, slowly pour in about half the milk in a thin stream. Whisk until combined.