How to make Flan

Ingredients

• 150 g sugar and 3 tablespoons water, for the caramel
• 4 eggs
• 1 tin (397 g) sweetened condensed milk
• 1 tin (410 g) evaporated milk
• 1 teaspoon vanilla extract
• A pinch of salt

Method

1. Heat the oven to 160 °C (140 °C fan). Put the sugar and water in a small pan over medium heat, without stirring, until it turns a deep golden caramel. Pour it at once into a 20 cm round dish and tilt to coat the bottom. Hot caramel burns badly, so take great care.
2. Whisk the eggs, then whisk in both milks, the vanilla and the salt until smooth. Pour through a sieve into the dish.
3. Cover with foil and stand the dish in a roasting tin. Pour hot water into the tin to come halfway up the sides.
4. Bake for about 60 minutes, until the flan is set but still wobbles slightly in the middle. The eggs are fully cooked when it is set.
5. Cool, then chill for at least 4 hours. Run a knife around the edge, put a plate on top and turn it over quickly so the caramel pours over the flan.