I love and have made flan a number of times. I decided to go in search of variations. I notice many call for the mixture to be cooked on the stove first before being tempered into the egg. I have used almost the same basic ingredients and have never cooked it on the stove. What do you gain? What is the purpose?
I agree that others cooking it and giving it to me is even better!
I also think cooking it has to do with the texture especially since it is tempered into the egg, a term I just recently learned in order to make eggnog ice cream which was cooked and tempered into the egg. It was a very smooth and creamy custard mixture when it was done.