Flan

Ingredients

• 100 gsugar, for caramel base
• 350 mlmilk
• 45 gsugar, for custard
• 1vanilla pod, split and scraped; infused in milk then removed
• 4egg yolks, for custard; stirred gently without incorporating air
• 2egg, whole eggs; for custard
• dulce de leche, to serve on the side; optional

Method

1. 1

   Make the caramel: place 100g sugar in a frying pan without any fat over medium heat. Swirl the pan (do not stir) until the sugar melts to a deep amber colour. Quickly pour into the bottom of four 120ml flan moulds. Work fast — the caramel hardens immediately.

2. 2

   Preheat the oven to 150°C. Find a large casserole or deep baking dish that fits all four moulds.

3. 3

   Heat the milk with 45g sugar and the split vanilla pod until just warmed (not boiling). Remove the vanilla pod. Meanwhile, gently stir the egg yolks and whole eggs together, taking care not to incorporate air.

4. 4

   Pour the warm milk mixture into the egg mixture, stirring gently. Pour into the prepared moulds.

5. 5

   Place the moulds in the casserole. Boil water and carefully pour into the casserole to create a bain-marie without splashing the custard. Bake on the middle rack for 35–40 minutes until a toothpick comes out clean.

6. 6

   Cool in the moulds for 1 hour at room temperature, then refrigerate overnight. To unmould, gently release the rim and invert onto a serving plate. Serve with dulce de leche on the side.