Pudim Flan

Method

Preheat the oven to 180°C and place a baking tray filled with hot water in the bottom. In a heavy-based saucepan, combine 200g of caster sugar with 100ml water and heat gently, stirring until the sugar dissolves, then increase heat and allow to caramelise to a golden amber colour without stirring. Quickly pour the caramel into a round pudding mould or flan dish, tilting to coat the base evenly, then set aside to cool. Blend together the whole milk, condensed milk, evaporated milk, eggs, remaining 100g caster sugar, and vanilla extract until completely smooth. Carefully pour this custard mixture over the cooled caramel in the mould. Place the mould in the hot water bath and bake for 50-60 minutes until the custard is just set but still slightly wobbly in the centre. Remove from the oven and allow to cool completely, then refrigerate for at least 8 hours or overnight. To serve, run a thin knife around the edges and invert onto a serving plate so the caramel runs over the top.