Leche Flan

Method

Preheat your oven to 160°C and prepare a baking tray with hot water for a water bath. In a saucepan, dissolve 100g of sugar with the water over medium heat, stirring until caramelised to a golden brown, then quickly pour into a flan mould or round baking dish, coating the base and sides evenly. In a bowl, whisk together the egg yolks, condensed milk, evaporated milk and vanilla extract until well combined and smooth. Strain the mixture through a fine sieve to remove any lumps, then carefully pour into the caramelised mould. Place the flan dish in the hot water bath, ensuring the water comes halfway up the sides, and bake for 50 minutes until the custard is set but still slightly wobbly in the centre. Remove from the oven and allow to cool completely, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate so the caramel runs down the sides.