Rustic Crimson Red Cocoa Flan

1. In a saucepan add the milk, cream and vanilla bean. Bring to a simmer.
2. In a medium bowl add egg yolks, cocoa powder, maizena and sugar. Mix together until a smooth paste is formed.
3. Once milk/cream mixture has start to simmer, temper milk mixture into bowl with egg yolks mixture (stream the milk slowly into the bowl whilst mixing at the same time).
4. Once mixtures have been thoroughly combined, transfer combined mixture back to the saucepan and return to heat.
5. Cook to about 85ºC , mixing with a spatula constantly to prevent from burning the pastry cream.
6. Once at the correct temperature, add butter and salt. Mix until combined.
7. Once all ingredients have been combined, transfer pastry cream to a heat-proof bowl and allow to cool down for approx. 15 minutes.
8. Once cooled down, add 2nd quantity of cream (20% of total mass) and mix into pastry cream until combined.
9. Pour flan base into pre-baked dough (in mould) and bake at 180ºC for two 20 minutes intervals (40 minutes in total). Turn the sheet tray after each interval to allow even baking.
10. Once baked, remove from oven and let cool down completely in frame (do not try to unmould prior to cooling, it will tear the custard).
11. Once cooled and unmoulded, place flan in refrigerator or freezer. (recommended freezer) for a minimum of 1 hour.
12. Once set remove from freezer and cut to desired size and shape.

Serve at room temperature for best flavour.