1.
Preheat the oven to 200°C (gas mark 7)
2.
Boil the milk. (Optional to color the flan: put a little bissap – hibiscus flower infusion in the milk)
3.
Meanwhile, mix the cornstarch with the sugar and almond powder. Then add the well-beaten eggs. Mix everything together. The texture should be homogeneous.
4.
Cook the mixture over low heat, stirring constantly, for about 2 minutes.
5.
In a dish, place the shortcrust pastry on the baking paper or butter the dish beforehand. Prick the bottom. Pour in the mixture.
6.
Bake for about 30 to 40 minutes, then leave to cool.
7.
Sprinkle hibiscus powder on each slice.
