In a bowl, whisk the eggs with the sugar until the mixture turns pale.
Add the cornstarch and mix well.
To cook the custard:
Gradually pour the hot milk over the egg-sugar-cornstarch mixture, whisking constantly.
Pour everything back into the saucepan and thicken over medium heat, stirring constantly until you obtain a creamy texture.
To cook the flan:
Preheat the oven to 180°C (350°F).
Pour the mixture over the pastry in the tin.
Bake for 40 to 45 minutes, until golden brown.
Let cool to room temperature, then refrigerate for at least 4 hours before unmolding and serving.
Enjoy! 
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