Flan

Method

Preheat the oven to 180C and place a roasting tin filled with hot water in the lower third to create a bain-marie. In a heavy-bottomed saucepan, combine 150g of the caster sugar with the water and heat gently, stirring until dissolved, then increase the heat and allow to caramelise to a deep golden amber without stirring. Quickly pour the caramel into a flan dish, tilting to coat the base and sides evenly, then set aside. Blend together the whole milk, condensed milk, evaporated milk, eggs and vanilla extract until completely smooth, then pour through a fine sieve into the caramel-lined dish. Place the flan dish in the bain-marie, ensuring the water comes halfway up the sides, and bake for 50-60 minutes until the custard is set but still has a slight wobble in the centre. Remove from the oven and bain-marie, then cool completely before refrigerating for at least 4 hours or overnight. To serve, run a thin knife around the edges and invert onto a serving plate, allowing the caramel to run over the top.