Flan Venezolano

Method

Preheat the oven to 180C and place a roasting tin half-filled with hot water in the middle. In a saucepan, combine 150g caster sugar with 60ml water and heat gently, stirring until the sugar dissolves, then increase heat and allow to caramelise to a deep golden colour without stirring. Quickly pour the caramel into a round flan dish, coating the base and sides evenly, then set aside. Blend together the whole milk, condensed milk, evaporated milk, eggs, vanilla extract and salt until completely smooth. Pour the custard mixture carefully over the caramel and place the flan dish in the hot water bath. Bake for 50-60 minutes until the custard is just set but still trembles slightly in the centre when moved gently. Allow to cool completely, then refrigerate for at least 6 hours or overnight before running a knife around the edges and inverting onto a serving plate so the caramel runs over the top.